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Crispy Parmesan Garlic Roasted Baby Potatoes

Crispy Parmesan Garlic Roasted Baby Potatoes

I found a recipe for these tasty little potato bites on The Yummy Life that looked irresistible and luckily I had all of the ingredients on hand. What’s not to love about roasted baby potatoes with a crispy layer of a garlicky parmesan coating dipped in creamy sour cream? These potatoes were easy to make but you do need to be patient when removing them from the pan so the parmesan coating doesn’t come off. It’s worth the extra effort – trust me! These crispy parmesan garlic roasted baby potatoes were a huge hit with all of us and disappeared quickly.

Crispy Parmesan Garlic Roasted Baby Potatoes

How to Make Crispy Parmesan Garlic Roasted Baby Potatoes

Preheat the oven to 400 degrees. Drizzle the oil in the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.

Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel. Slice each baby potato in half once they have cooled.

Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.

Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in then try to spread. Once it touches the oil, it’s impossible to spread it evenly).

Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.

Crispy Parmesan Garlic Roasted Baby Potatoes

Place into the oven to bake for 30 minutes. Remove and allow to sit for 5 minutes.

Crispy Parmesan Garlic Roasted Baby Potatoes

Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed. Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy.

Crispy Parmesan Garlic Roasted Baby Potatoes

Crispy Parmesan Garlic Roasted Baby Potatoes

Crispy Parmesan Garlic Roasted Baby Potatoes

Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Course: Sides
Cuisine: American
Servings: 4 people
Author: Pam - For the Love of Cooking / Original recipe by The Yummy Life

Ingredients

  • 2 tbsp vegetable oil
  • 15-20 yellow baby potatoes
  • 1/2 cup parmesan, finely grated (shredded won't work well)
  • 3/4 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika

Serve with:

  • Sour cream
  • Green onions, sliced

Instructions

  • Preheat the oven to 400 degrees. 
  • Drizzle the oil in the bottom of a 9 x 13 glass baking dish and spread evenly over the entire bottom.
  • Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel. 
  • Slice each baby potato in half once they have cooled.
  • Prepare the parmesan coating by combining the parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika together in a dish; mix until well combined.
  • Carefully SPRINKLE the parmesan mixture evenly over the entire bottom of the pan. (DO NOT dump it in and then try to spread. Once it touches the oil, it's impossible to spread it evenly).
  • Layer the potatoes cut side down on top of the parmesan coating making sure to press them firmly into the parmesan mixture.
  • Place into the oven to bake for 30 minutes. 
  • Remove and allow to sit for 5 minutes.
  • Carefully remove the potatoes from the pan with a spatula making sure to keep the parmesan coating on the potatoes. Use a pairing knife to separate the potatoes if needed. 
  • Place on a serving plate and serve immediately with sour cream & chopped green onions. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

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Recipe Rating




20 Comments

  1. looks interesting, is there a reason you wouldn’t brush the potatoes with oil and sprinkle the top of them with the mixture for the bake too?

    1. I am sure they would be tasty your way too!

      Pam

  2. You are the queen of potatoes, and these look wonderful! I like your method of putting the potatoes downward into the topping, rather than putting the topping on top of them before roasting – seems like that would be more likely to fall off.

  3. The coating on these little babies looks outstanding and I can’t wait to try them.

  4. Won’t let me pin the recipe!

    1. Juju,

      If you hover your mouse over any of the photos (after you click on the recipe), the Pinterest P will show up and you then can pin.

      Pam

    2. Thanks!

  5. These look delicious! But could you dip the cut side of the potato in melted butter, then dip in the Parmesan mixture, then place in the pan? Has anyone tried this?

    1. Denise,

      I’ve never tried it that way but let me know how it turns out if you do.

      -Pam

  6. Helen Schuckman says:

    5 stars
    Simply DELISH! Easy to make. My Hubby LOVED them!
    Making them for Father’s day as a treat for him.

    1. Helen,

      I’m so glad you both loved them! Thanks for letting me know.

      -Pam

  7. 5 stars
    These are outstanding!! We only had shredded Parmesan and they still turned out perfect and exactly as picture with that crispy coating will be making these weekly! Best of all they’re so simple and we always have the ingredients on hand. Thank you!

    1. Jamie,

      It makes me so happy that you liked them! Thank you for taking the time to let me know.

      -Pam

  8. Dottie Crone says:

    Am making them again tonight! So easy and incredibly tasty!!! Thank you!

    1. Dottie,

      I’m very glad you are enjoying them so much. I think I’ll put them on the menu this week too.

      -Pam

  9. Natalie Kearns says:

    Quick, easy and such a tasty side dish. Instructions are easy to follow and if you don’t have Parmesan use Asiago, Romano, etc. Added to my recipes. Great job!

    1. Natalie,

      I’m so glad you like the recipe. Thanks for taking the time to let me know.

      -Pam