How do you get potatoes crispy in the oven every time?

The key is high heat (425°F) , dry potatoes , and adequate space between pieces . Avoid overcrowding the pan, always pat potatoes dry before seasoning, and bake them cut-side down in pre-melted butter and cheese to form that crisp golden crust.

What type of potatoes work best for garlic Parmesan Potatoes recipes?

Baby Yukon Gold potatoes are ideal. They’re small, creamy, and have a thin skin that crisps beautifully. You can also use red potatoes or fingerlings, but avoid starchy russets—they’re too dry and flaky for this preparation.

Why isn't my Parmesan cheese sticking to the potatoes?

This usually happens when: The butter-cheese paste isn’t thick enough You don’t press the potato cut-side firmly into the pan The cheese isn’t freshly grated (pre-shredded cheese doesn’t melt properly) Always let the potatoes rest 5 minutes before lifting them to give the crust time to firm up.

Can I make crispy garlic Parmesan potatoes ahead of time?

Yes, but they’re best fresh. To prep ahead: Score and season the potatoes Cover and refrigerate for up to 24 hours When ready, bake directly from chilled (add 5 more minutes to the cook time) You can also bake them fully, then reheat at 375°F for 10–12 minutes to revive the crust.

How do I store and reheat leftover Garlic Parmesan Potatoes?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat: Oven : 375°F for 10–12 minutes on a lined sheet Air fryer : 400°F for 5–6 minutes Avoid the microwave—it softens the crispy edges.

Are crispy Garlic Parmesan Potatoes gluten-free and vegetarian?

Yes! This recipe contains no gluten and is fully vegetarian . Just ensure your garlic & herb seasoning has no hidden additives. It’s a perfect option for gluten-free guests at potlucks and dinners.

How to Make Crispy Garlic Parmesan Potatoes in 5 Easy Steps

Description

Golden brown on the outside, soft on the inside, these crispy garlic parmesan potatoes are the ultimate side dish. Tossed in olive oil, garlic, and parmesan cheese, they’re baked to perfection for a crowd-pleasing addition to any meal.

Ingredients

Scale

1½ pounds baby Yukon Gold potatoes (or red or fingerling as alternatives)
2 tablespoons unsalted butter, melted
1½ teaspoons garlic & herb seasoning (or mix of garlic powder, dried parsley, basil, and oregano)
1 teaspoon kosher salt
½ cup freshly grated Parmesan cheese

Optional :

Additional melted butter for greasing the pan
Fresh herbs (like rosemary or thyme), if not using a pre-mixed seasoning
Olive oil (if substituting for butter for a lighter version)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine halved baby potatoes, olive oil, minced garlic, salt, pepper, and oregano. Toss until evenly coated.
Add grated parmesan cheese and mix until all potatoes are coated in the cheese mixture.
Arrange potatoes cut side down on the prepared baking sheet in a single layer.
Bake for 25–30 minutes, or until golden brown and crispy on the bottom.
Remove from oven and sprinkle with additional parmesan if desired. Garnish with chopped fresh parsley and serve warm.

Notes

For extra crispiness, soak potatoes in cold water for 30 minutes, then pat dry before seasoning.

Use freshly grated parmesan for best flavor and melting texture.

Great as a side for grilled meats, vegetarian mains, or as a snack.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Italian-Inspired

Nutrition

Serving Size: 4
Calories: 265 Kcal
Sugar: 1g
Sodium: 300mg
Fat: 12 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 8 g