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Crispy Crunchy Parmesan Potatoes

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Here’s a Crispy, Crunchy Parmesan Potatoes recipe that’s super simple and really addictive 🥔🧀Perfect as a side dish or snack.

Ingredients

  • 4 medium potatoes (Yukon Gold or baby potatoes work best)

  • 3 tbsp olive oil (or melted butter)

  • ½ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp paprika (smoked paprika is great)

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp dried oregano or thyme

  • Optional: fresh parsley or chili flakes

Instructions

  1. Prep the potatoes
    Preheat oven to 425°F (220°C).
    Wash potatoes and cut into wedges or thick slices.

  2. Parboil (optional but recommended)
    Boil potatoes in salted water for 8–10 minutes until just fork-tender.
    Drain and let steam dry for a few minutes.

  3. Season
    In a bowl, toss potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.

  4. Add Parmesan
    Sprinkle Parmesan over the potatoes and toss again until well coated.

  5. Bake
    Spread potatoes cut-side down on a lined baking sheet (don’t overcrowd).
    Bake for 25–30 minutes, flipping once, until golden brown and crispy.

  6. Extra crunch (optional)
    Broil for 2–3 minutes at the end for maximum crispiness.

  7. Serve
    Garnish with parsley or extra Parmesan and serve hot.

Tips for Ultra Crispiness

  • Don’t overcrowd the pan

  • Use freshly grated Parmesan (not powdered)

  • Let potatoes sit a few minutes after boiling to dry