Folks, get ready for your next favorite potato side dish. These crispy parmesan crusted potatoes are so easy and SO GOOD!
Whenever I’m looking for a quick side to complement a lighter dish, I turn to these delicious potatoes. They literally take just a few minutes to prep and just a few ingredients.
For prep, you’ll wash and halve about a pound of new potatoes – the small golden kind. If they’re bigger potatoes (like in the photo above) cut them into quarters. Add those to a zip lock bag, coat with some oil, and then toss with parmesan cheese, Italian seasoning, and bread crumbs.
Ta da! That’s really it. I add some salt and pepper, as well, for additional seasoning.
Then you spread them on a rimmed baking sheet, pop them in a hot oven and roast for 20-30 minutes. That’s all it takes.
The results for the amount of effort are, hands down, AMAZING! I rarely get excited about potatoes, but this recipe changed my attitude.
We love them paired with a piece of roasted fish and a steamed vegetable or salad. They’d be great at a holiday table, too, as a nice alternative to traditional mashed potatoes. Or try them with barbecue, burgers, or your other grilled favorites!
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Crispy Parmesan Crusted Potatoes
Ingredients
- 1 lb. small golden potatoes, halved or quartered See Notes for bigger potatoes
- 1 tbsp. olive oil
- ¼ cup grated parmesan cheese
- â…“ cup Italian-style bread crumbs
- 1 ½ tsp. Italian seasoning
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Instructions
- Preheat oven to 425℉ and lightly coat a baking sheet with cooking spray. Set aside.
- Add potatoes to a heavy duty zip lock bag. Drizzle olive oil over the potatoes, close the bag, and give it a shake to coat the potatoes.
- Add remaining ingredients to the bag, close, and shake till the potatoes are well coated with the mixture.
- Spread the coated potatoes onto the prepared baking sheet and roast for 20-30 minutes, or until you can pierce the potatoes easily with a fork.
Notes
- If your potatoes are pretty small, halving them is best. If they’re a little bigger, cutting them into quarters will help accelerate the cooking time. You want them to be about 2 inches in size.
- We like using the small golden potatoes, but baby red potatoes may be substituted.