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 mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 328kcal
- 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
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