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.
- 1/2 cup parmesan cheese shredded
- 2 tbsp panko breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 3 tbsp olive oil
- 1.5 lbs baby potatoes halved
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 2 tsp chipotle chili powder
- 1 tbsp lemon juice
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!
- Store leftover parmesan potatoes in an airtight container in the fridge for 3-4 days.
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