Crispy Garlic Parmesan Potatoes Recipe
Baby Yukon Gold potato halves pressed cut-side down into a butter and Parmesan paste and roasted at 425 degrees until the cheese forms a golden, lacy crust. The viral TikTok side dish in 35 minutes.
Ingredients
- 1.5 lbs baby Yukon Gold potatoes, halved
- 2 tbsp tablespoons olive oil
- 1 tbsp Italian seasoning
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter, melted
- 1.5 cup freshly grated Parmigiano-Reggiano
- Fresh chives or parsley for garnish
Instructions
- Preheat oven to 425 degrees. Line a large light-colored sheet pan with parchment paper.
- Halve the potatoes and pat the cut sides completely dry. Score each cut side in a shallow diamond pattern.
- Toss potatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
- Combine melted butter and grated Parmesan into a paste. Spread evenly across the parchment-lined pan.
- Press each potato half cut-side down into the cheese layer, spacing them apart so they do not touch.
- Roast 25 to 28 minutes until fork-tender and the cheese edges are golden.
- Rest the pan for 10 minutes without touching it.
- Flip each potato with a thin spatula. Garnish with chives and serve immediately.
Notes
Parchment is required: Parmesan bonds permanently to bare metal and foil. Only parchment releases cleanly.
Light pan only: Dark nonstick pans burn the cheese before the potatoes cook through.
The 10-minute rest: Cheese is molten straight from the oven. Wait the full 10 minutes before flipping.
Fresh Parmesan only: Pre-shredded cheese is coated in cellulose and does not melt into the same smooth paste.
Storage: Refrigerate up to 3 days. Reheat in a 400-degree oven for 8 to 10 minutes on parchment.