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Crispy Parmesan Potatoes

Baby red potatoes baked cut-side-down on parmesan until the bottoms turn golden and crispy, served with an easy creamy herb dip. The perfect simple side dish for summer cookouts and barbecues.
Prep Time 15 minutes
Cook Time 30 minutes
Serving Size 6 servings

Ingredients

For the Potatoes:

  • 1 1/2 lbs baby red potatoes halved
  • 3 tablespoons salted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt use less if butter is salted
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese grated or fine canned

For the Creamy Herb Dip (optional):

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon chives
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Instructions

Make the Dip:

  • Stir together the sour cream and mayonnaise. Add the chives, dill weed, onion powder, and garlic powder. Mix until the herbs are evenly distributed. Cover and chill in the fridge while you prepare the potatoes.

Prepare the Potatoes:

  • Preheat oven to 425°F. Melt the butter and set aside. Line a baking sheet with parchment paper.
  • Wash the potatoes well and slice them in half.
  • Place the halved potatoes in a bowl. Add the garlic powder, oregano, salt, and pepper, then drizzle with the melted butter. Toss until well coated, making sure the cut sides are buttered.
  • Place the parmesan in a shallow bowl. Press the cut side of each potato into the parmesan, then arrange cut-side-down on the prepared baking sheet. (Or sprinkle small bundles of parmesan onto the pan and set a potato cut-side-down on each.)
  • Bake at 425°F for 25–30 minutes, until fork tender and the bottoms are golden and crispy.
  • Remove the potatoes from the pan right away while warm. Serve with the chilled herb dip.

Video

Notes

  • Shortcut method: Toss the butter, herbs, and parmesan directly into the potatoes and roast. Still delicious — you just won't get the signature crispy crust.
  • No parchment? Use foil, but spray it very well; these stick more to foil. Lift them off right away.
  • The fine canned parmesan adheres especially well to the potatoes.