Crispy Garlic Parmesan Potatoes

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I make these Crispy Garlic Parmesan Potatoes whenever I want an easy side that looks like I spent way more time on it than I actually did. Tiny halved potatoes get a buttery, cheesy bath, a quick score for flavor penetration, then roast until the edges caramelize and the centers are tender. They’re perfect for weeknights, potlucks, or as the star at a casual holiday spread — and they’re one of those recipes guests ask for again and again. For another take on similar crunchy, cheesy potatoes, check out this alternate version of this recipe.

Why you’ll love this dish

These potatoes hit a lot of weeknight sweet spots: minimal hands-on time, inexpensive pantry ingredients, and reliably crispy results. Little scoring cuts let the butter and Parmesan sink in, creating a slightly roasty, deeply flavored crust on each piece. Because they’re halved small potatoes, cook times are predictable and you get consistent tenderness throughout.

“Crunchy on the edges, melting and garlicky inside — this is our go-to side for anything from burgers to roast chicken.”

This recipe is great when you need a crowd-pleasing side that travels well and pairs with everything from grilled meats to salads. If you want a version with a richer sauce, see how it pairs with a creamy chicken dish like garlic-parmesan chicken and potatoes.

How this recipe comes together

Step-by-step overview:

Melt butter and spread it into a 9×13 baking pan to flavor and help crisp the bottoms.
Halve small potatoes and score an “X” on each cut surface so seasonings melt into the flesh.
Toss Parmesan and spices together, reserve a tablespoon for finishing.
Lay potatoes cut-side down onto the seasoned butter, drizzle with olive oil, and roast 40 minutes until tender and browned.
This approach keeps the insides soft while building a savory, cheesy exterior.

What you’ll need

1 stick (8 tbsp) salted butter, melted
1/2 cup freshly grated Parmesan cheese (not pre-shredded if possible)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds small potatoes (baby Yukon golds or red potatoes)
2 tablespoons olive oil

Notes and substitutions:

Unsalted butter: reduce added salt to 1/4 teaspoon.
Parmesan: Pecorino Romano works for a sharper bite; use less if very salty.
Potatoes: Baby Yukon golds roast beautifully; small red potatoes are an excellent alternative.
Olive oil: avocado oil is fine for higher smoke point; flavor will be slightly different.

How to prepare it

Deliciously crispy garlic parmesan potatoes garnished with fresh herbs.

Preheat your oven to 400°F (200°C). Position a rack in the middle.
Pour the melted butter into a 9×13 baking pan and spread so the bottom is coated.
Wash and dry the small potatoes. Cut each in half. On the cut side of each half, score an “X” with a sharp knife — don’t slice all the way through, just enough to open the surface.
In a small bowl combine the Parmesan, garlic powder, onion powder, parsley, salt, and black pepper. Stir until evenly mixed. Reserve about 1 heaping tablespoon of the mixture to sprinkle on the finished potatoes.
Sprinkle most of the cheese-and-spice mix over the melted butter in the pan so it forms a flavorful bed.
Place each potato half cut-side down directly onto the seasoned butter and cheese, snug but not overlapping too much.
Drizzle the potato tops with the olive oil, then dust them with the reserved tablespoon of seasoning.
Roast uncovered for 40 minutes, or until the potatoes are fork-tender and the edges are golden and crisp. If you want even more color, run them under the broiler for 1–2 minutes while watching closely.
Let rest a few minutes, then serve warm. Enjoy!

Best ways to enjoy it

These potatoes are versatile:

Serve alongside roast chicken, steak, or pork chops.
Add to brunch plates with eggs and a green salad for texture contrast.
Turn them into a main for a vegetarian meal with a crisp green salad and roasted vegetables — try pairing with this crunchy parmesan cauliflower recipe for a veggie-forward plate.
For a party platter, place them on a board with dips like garlic aioli, sour cream-herb dip, or a lemony yogurt sauce.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: To keep them crispy, reheat in a 400°F oven for 8–12 minutes or in an air fryer at 375°F for 5–7 minutes.
Freeze: Cooked potatoes can be frozen for up to 2 months. Flash-freeze on a sheet pan, then transfer to a freezer bag. Reheat from frozen in a hot oven until heated through and crisped.
Food safety: Cool to room temperature no longer than 2 hours before refrigerating.

Pro chef tips

Use freshly grated Parmesan — it melts and browns better than pre-grated blends that contain anti-caking agents.
Scoring the cut side increases surface area and allows the butter-parmesan mixture to soak in for deeper flavor.
Don’t crowd the pan. Give each potato a little breathing room so hot air can circulate and produce crisp edges.
If your potatoes vary in size, start larger ones earlier or cut them to more uniform sizes for even cooking.
For extra crispness, finish under the broiler for 1–2 minutes, watching constantly to avoid burning.

Creative twists

Herb-forward: Add fresh thyme and rosemary to the Parmesan mix for a fragrant roast.
Spicy: Sprinkle 1/4–1/2 teaspoon smoked paprika or cayenne into the seasoning mix.
Lemon-kissed: Finish with a squeeze of lemon juice and zest for brightness.
Vegan: Swap the butter for vegan butter and use nutritional yeast in place of Parmesan for a cheesy note.
Loaded: After roasting, top with crumbled bacon, chopped chives, and a dollop of sour cream for a loaded-potato version.

FAQ

Q: Can I use larger potatoes or russets?
A: Yes, but cut them into quarters or smaller pieces so they roast in the same 40-minute window. Larger pieces need more time, so adjust accordingly and test for tenderness.

Q: Will pre-grated Parmesan work?
A: It will work, but freshly grated Parmesan gives better flavor and crisps more attractively because it lacks anti-caking additives.

Q: Can I make this ahead for a party?
A: You can prepare through the seasoning step, cover, and refrigerate for a few hours. Roast just before serving. Alternatively, roast fully, refrigerate, and re-crisp in the oven before serving.

Q: How do I get the bottoms extra-crispy?
A: Make sure the butter fully coats the pan, and don’t overcrowd the potatoes. A hot oven and finishing under the broiler for a minute or two helps.