Crispy Crunchy Parmesan Potatoes are the perfect side dish! They’re golden brown on the outside and tender inside, yum! With a sprinkle of parmesan cheese, they bring flavor to every bite.
It’s hard to resist these little potato gems! I love serving them with juicy chicken or just enjoying as a snack. They disappear fast, so you might want to make a double batch! 😄
Key Ingredients & Substitutions
Potatoes: Baby potatoes are perfect for this recipe because they cook quickly and have a great texture. If you can’t find them, use small Yukon Gold or red potatoes instead. They both work well and taste delicious.
Parmesan Cheese: Grated Parmesan adds a wonderful cheesy flavor. If you’re looking for something dairy-free, try nutritional yeast for a similar nutty taste, or vegan Parmesan if you can find it.
Panko Breadcrumbs: Panko gives that extra crunch, but regular breadcrumbs can work too. If you’re gluten-free, use gluten-free breadcrumbs or crushed cornflakes for a crunchy topping.
Olive Oil: This helps crisp up the potatoes and brings in flavor. Avocado oil is a good alternative if you want a higher smoke point. Coconut oil also works but will add a subtle coconut flavor.
What’s the Best Way to Get Those Potatoes Crispy?
The technique for achieving crispy potatoes revolves around pre-cooking them before coating. This method allows the surface to become tender while the outside crunches beautifully in the oven.
- Start by boiling the halved potatoes in salted water for about 10 minutes. Aim for them to be just tender, not mushy.
- Drain the potatoes thoroughly. Allowing some steam to escape makes for crispier results.
- Coat them lightly in olive oil before tossing them in the Parmesan-breadcrumb mixture. This step helps the coating stick better.
- Place them cut-side down on the baking sheet. This encourages browning and crispiness on that side.
Remember to give them space on the baking sheet; overcrowding can lead to steaming instead of crisping. This simple trick makes a big difference!
How to Make Crispy Crunchy Parmesan Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby or small potatoes, halved
For the Coating:
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
For Drizzling:
- 3 tablespoons olive oil
For Garnish:
- 2 tablespoons fresh parsley, chopped
Optional:
- Dipping sauce like a spicy mayo or aioli
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 25 minutes for baking. So, in total, this delicious recipe takes about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, prepare your baking sheet by lining it with parchment paper or lightly greasing it with oil. This helps the potatoes not stick!
2. Cook the Potatoes:
In a large pot, add your halved potatoes and cover them with cold salted water. Bring this to a boil and let them cook for about 10 minutes. You want them to be just tender—you don’t want them falling apart!
3. Drain and Cool:
Once the potatoes are cooked, drain them thoroughly in a colander, and give them a few minutes to cool slightly. This will help when coating them later!
4. Prepare the Coating:
In a large mixing bowl, mix together the grated Parmesan, panko breadcrumbs, minced garlic, dried Italian herbs, salt, and pepper. Make sure everything is well combined for an even coating!
5. Coat the Potatoes:
Now, drizzle the olive oil over the slightly cooled potatoes. Gently toss them to coat each piece. This helps the breadcrumb mixture stick!
6. Mix with Breadcrumbs:
Next, add the potatoes to your breadcrumb mixture. Toss gently to coat each potato evenly, pressing lightly to ensure the crumbs stick well to the surface.
7. Arrange on Baking Sheet:
Place the coated potatoes cut-side down on the prepared baking sheet in a single layer. Spacing them out helps them get crispy!
8. Bake Until Crispy:
Slide the baking sheet into your preheated oven and bake for about 20-25 minutes. They should come out golden brown and crispy on the outside. Yum!
9. Garnish:
Once baked, remove the potatoes from the oven and sprinkle them with freshly chopped parsley. This adds a lovely pop of color!
10. Serve and Enjoy:
For the finishing touches, serve your crispy Parmesan potatoes hot. Pair them with your favorite dipping sauce, like spicy mayo or garlic aioli if you like. Enjoy your cheesy, crunchy delight!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work best for their size and texture, you can also use small Yukon Gold or red potatoes. Just make sure they are halved and similar in size for even cooking.
How Do I Make These Potatoes Spicier?
For a kick, you can add red pepper flakes to the breadcrumb mixture or mix in some finely chopped jalapeños with the garlic. If you’re serving with a dipping sauce, a zesty aioli can also add heat!
Can I Make These Potatoes Ahead of Time?
Yes, you can prep the potatoes and coating in advance. Just coat the potatoes and place them on the baking sheet. Cover and refrigerate for up to 24 hours before baking. Remember to let them come to room temperature before baking for best results.
How to Store Leftover Crispy Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes to help them regain their crispiness!