Crispy Parmesan Potatoes
Loaded with savory cheese and seasoned with Italian spices and bread crumbs, these potatoes make a great appetizer or side.
Servings: 6 servings
Calories: 176kcal
Ingredients
- 1 stick (4 ounces) salted butter, melted
- ⅓ cup grated Parmesan cheese
- ¼ cup Italian seasoned breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 ½-2 pounds small, yellow potatoes (Yukon gold or similar)
- 2 tablespoons olive oil
Instructions
- Preheat an oven to 400℉. Add the melted butter to the baking dish, spreading to coat the bottom. In a small mixing bowl, stir together the cheese, breadcrumbs, Italian seasoning, garlic powder and paprika. Sprinkle evenly on top of the melted butter.
- Using a paring knife, slice each of the potatoes in half lengthwise, then score the cut side in a crosshatch pattern. This will help the butter mixture soak into the potatoes as they bake.
- Place the potato halves, cut side down, in the baking dish, then drizzle the tops with the olive oil.
- Bake for 30 to 35 minutes until they are browned and easily pierced with a fork. Remove from the dish, then let sit for 5 minutes before serving.
Video
Notes
Crispy parmesan potatoes taste the best on the day that they're made, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the potatoes on a baking sheet and heat in the oven on low heat until crisp and hot.
Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 173mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 1mg