Ingredients
Units
Scale
- 1.5 pounds baby red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 4 ounces (about 2 cups) finely shredded or grated Parmesan cheese
- sliced chives + sour cream for serving
Instructions
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Preheat oven to 425 degrees.
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In a large bowl combine olive oil, garlic powder, paprika, Italian seasoning, salt, onion powder, and pepper. Add halved potatoes and toss until evenly coated.
- Add butter to a 9×13 white baking dish or 9×13 baking sheet. Pop it in the oven for a couple minutes until the butter melts.
- Add the Parmesan cheese to the pan and stir until well combined. Spread in an even layer.
- Place the halved potatoes cut-side down on top of the Parmesan mixture. Press them down lightly so they make good contact with the butter and cheese.
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Bake for 30–35 minutes, or until the potatoes are fork-tender and the bottoms are golden and crispy.
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Let the potatoes rest for 10 minutes after baking to help the parmesan crust set. Use a spatula to carefully lift them from the pan. Serve with a mixture of sour cream and fresh chives and serve hot.
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Notes
- Make sure the Parmesan is finely grated so it forms a smooth, even layer of crust.
- Don’t skip letting the potatoes rest! It helps the cheesy layer stick and makes them perfectly crisp.
- For extra flavor, sprinkle with fresh herbs like parsley, cilantro, dill, or basil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of the potatoes
- Calories: 203
- Sugar: 1.3 g
- Sodium: 412.2 mg
- Fat: 13.3 g
- Carbohydrates: 14.8 g
- Fiber: 1.7 g
- Protein: 7.2 g
- Cholesterol: 25.5 mg
