Irresistible Crispy Crunchy Parmesan Potatoes: A Flavorful Delight

Prepare to elevate your potato game with these Crispy Crunchy Parmesan Potatoes – a delightful union of cheesy goodness and tender spuds that promises to tantalize your taste buds. This recipe offers a simple yet innovative twist on the classic potato side dish, transforming ordinary baby potatoes into crispy, golden perfection.

The magic begins with a carefully crafted mixture of finely grated Parmesan cheese, garlic powder, paprika, dried oregano, kosher salt, and freshly ground black pepper. This flavorful blend is sprinkled over a layer of olive oil in a baking dish, creating a cheesy foundation for the potatoes. The choice of finely grated Parmesan with a sand-like consistency is crucial here, ensuring an even coating and maximum crispiness.

As the baby potatoes make their debut, halved and pressed into the cheese mixture, they embark on a journey to become golden nuggets of delight. Baked to perfection, the potatoes emerge from the oven with a crispy, cheesy exterior that promises a satisfying crunch with every bite.

Serving these Crispy Crunchy Parmesan Potatoes is a joy in itself. Arrange them on a platter with the cheesy side up, ready to be enjoyed with optional dipping partners like sour cream or Greek yogurt, and a sprinkle of chopped scallions or chives for a burst of freshness.

Versatile and flavorful, these potatoes make a stellar side dish for any meal, adding a touch of elegance to weeknight dinners or serving as a star player during gatherings. And fear not, for leftovers are a treasure; a quick reheating in a non-stick skillet will restore their crispy glory.

With a mere 45 calories per prepared potato, this recipe is not only a taste sensation but also a guilt-free indulgence. Whether you’re a potato aficionado or just looking to elevate your side dish game, Crispy Crunchy Parmesan Potatoes are sure to become a beloved favorite in your culinary repertoire. Prepare to savor the symphony of textures and flavors that make each bite an experience worth savoring.



  • 1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
  • FOR DIPPING (optional)
  • sour cream or Greek yogurt (or a half-and-half mixture)
  • chopped scallions or chives


  1. Preheat oven to 400 degrees F.In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.
  2. Pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.
  3. Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)
  4. Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.
  5. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.)
  6. Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.
  7. TO REHEAT LEFTOVERS:  Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1-2 minutes, flip them over with tongs–cheesy side down–and cook another 1-2 minutes until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly.

NUTRITIONAL INFORMATION for one prepared potato (2 halves):45 calories, 2.0g fat, .6g sat.fat, 2mg cholesterol, 118mg sodum, 142mg potassium, 5.6g carbs, .9g fiber, 1.5g protein.
W/W SmartPoints: 1 (for one prepared potato–2 halves)

Servings: 4-6 servings