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4.50 from 2 votes

Crispy Parmesan Potatoes

These Crispy Parmesan Potatoes have a crispy skin, tender, fluffy inside, and a scrumptious crunchy parmesan cheese crust! Paired with a homemade chipotle mayo dip, these potatoes will become a new favorite.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 328kcal
Author: Joanna Cismaru

Ingredients

  • 1/2 cup parmesan cheese shredded
  • 2 tablespoon panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 3 tablespoon olive oil
  • 1.5 pounds baby potatoes halved

Dipping sauce

  • 1/2 cup mayonnaise
  • 2 cloves garlic minced
  • 2 teaspoon chipotle chili powder
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

  • Preheat Oven: Preheat the oven to 400F.
  • Mix Seasoning: Mix the parmesan, breadcrumbs, garlic powder, poultry seasoning, salt, and pepper in a bowl.
  • Coat Potatoes: Spread the oil evenly over the bottom of a 9x13" pan. Sprinkle the parmesan mixture over the oil. Arrange the potatoes, cut side down, over the parmesan mixture in an even layer.
  • Bake & Make Dip: Bake for 30-40 minutes or until the potatoes are fork tender and the cheese is bubbly and browned. In the meantime, mix the dip ingredients together and let it sit in the fridge.
  • Cool & Serve: Let the pan cool for 5-10 minutes before using a spatula to flip and remove the potatoes. Serve with dip!

Notes

  1. Store leftover parmesan potatoes in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 328kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 392mg | Potassium: 505mg | Fiber: 3g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 24mg | Calcium: 126mg | Iron: 1mg