There are some side dishes that are good, and then there are the ones that disappear from the table before you even get a chance to sit down. These Crispy Garlic Parmesan Potato Halves definitely fall into the second category.
They have everything I love in a potato: golden, crispy edges, fluffy centers, buttery garlic flavor, and plenty of freshly grated Parmesan. And the best part? They’re incredibly easy to make.
The potatoes are tossed in a simple garlic butter and olive oil mixture, then placed cut-side down directly on a layer of Parmesan. As they roast, the cheese gets beautifully golden and crispy while the potatoes become tender and fluffy inside.
Oh my goodness. So good!
These potatoes are easy enough for a weeknight dinner but special enough to serve alongside a holiday roast. And honestly, I wouldn’t wait for a special occasion to make them.
Why You’ll Love These Crispy Parmesan Potatoes
There is a lot to love about this recipe!
- Crispy and golden: The Parmesan creates an irresistible crispy crust on the bottom of each potato.
- Fluffy on the inside: Yukon Gold potatoes become tender and creamy as they roast.
- Big garlic flavor: Fresh minced garlic adds so much flavor to the simple butter and olive oil mixture.
- Easy to make: A handful of simple ingredients and one baking sheet are all you need.
- Perfect for any occasion: Serve them with a casual weeknight dinner or add them to your holiday table.
- Everyone loves them: Even the picky eaters at your table will have a hard time passing these up!
What You’ll Need
Yukon Gold baby potatoes: I love Yukon Gold potatoes for this recipe because they have a naturally creamy, buttery texture. Their size also makes them perfect for cutting in half.
Butter and olive oil: Using both gives the potatoes a wonderful combination of buttery flavor and helps them roast beautifully.
Fresh garlic: Four cloves of fresh minced garlic add plenty of flavor without overpowering the potatoes.
Parmesan cheese: Freshly grated Parmesan is the star of the crispy crust. It melts, browns, and becomes deliciously crunchy underneath the potatoes.
Italian seasoning, onion powder, and paprika: These add another layer of flavor and give the potatoes a little extra seasoning.
Fresh parsley and thyme: I like finishing the potatoes with fresh herbs for a pop of freshness and color.
Red pepper flakes: Completely optional, but if you like a little heat, add a pinch.
How to Make Crispy Garlic Parmesan Potato Halves
1. Prepare the potatoes
Start by washing the potatoes and drying them really well. This step may seem small, but it makes a difference.
You want the potatoes to roast and crisp rather than steam, so don’t skip drying them.
Cut each baby potato in half.
2. Make the garlic butter mixture
In a small bowl, combine the melted butter, olive oil, minced garlic, Italian seasoning, onion powder, paprika, salt, and black pepper.
Give it a good stir to combine everything.
3. Coat the potatoes
Add the potato halves to a large bowl and pour the garlic butter mixture over them.
Gently toss until every potato is coated.
4. Add the Parmesan
Here’s where the magic happens!
Sprinkle the freshly grated Parmesan evenly over your prepared baking sheet.
Place the potatoes cut-side down directly on top of the Parmesan.
Give each potato a gentle press so the Parmesan sticks to the cut surface.
5. Roast
Place the baking sheet in a 425°F oven and roast for 35–45 minutes.
The potatoes should be tender when pierced with a fork and the Parmesan underneath should be deeply golden and crispy.
Your kitchen is going to smell amazing.
6. Let them rest
Once the potatoes come out of the oven, let them sit on the baking sheet for about 5 minutes.
Then carefully loosen them with a thin spatula and transfer them to a serving dish.
Finish with fresh parsley, a little more Parmesan, and fresh thyme.
Serve them while they’re hot and crispy!
Tips for the Crispiest Parmesan Potatoes
Dry the potatoes well. This is one of the easiest ways to help your potatoes get crispy. Excess moisture can cause them to steam instead of roast.
Use freshly grated Parmesan. It gives you the best texture for that golden, crispy cheese crust.
Don’t skimp on the Parmesan. You want a nice, even layer across the baking sheet so every potato gets plenty of crispy cheese.
Don’t overcrowd the pan. The potatoes need room around them to roast properly.
Keep the potatoes cut-side down. This is what gives them that gorgeous Parmesan crust.
Let them rest before lifting. Give the cheese a few minutes to set after coming out of the oven. A thin spatula makes it much easier to lift the potatoes without leaving the crispy Parmesan behind.
What Kind of Potatoes Work Best?
I love Yukon Gold baby potatoes for this recipe. They have a creamy, buttery interior that pairs beautifully with the crispy Parmesan crust.
You can also use other small potatoes, such as baby red potatoes or small white potatoes. Just keep in mind that the size of the potatoes will affect the cooking time.
If your potatoes are larger, cut them into smaller pieces so they cook evenly.
What to Serve With Crispy Garlic Parmesan Potatoes
These potatoes are one of those side dishes that seem to go with just about everything.
Serve them alongside:
- Grilled chicken
- Roasted chicken
- Steak
- Pork chops
- Roasted pork tenderloin
- Roast beef
- Burgers
- Meatloaf
- Salmon
- A holiday roast
They would also be delicious alongside a simple green salad for an easy dinner.
And if you’re putting together a holiday dinner, these would make a wonderful alternative to traditional mashed or roasted potatoes.
Can I Make These Ahead of Time?
These potatoes are best when served right out of the oven while the Parmesan crust is hot and crispy.
You can, however, wash and cut the potatoes ahead of time and prepare the garlic butter mixture earlier in the day. Keep the potatoes refrigerated and make sure to dry them very well before continuing with the recipe.
If you have leftovers, reheat them in a hot oven or air fryer to help bring back some of that crispiness. The microwave will warm them up, but you won’t get the same crispy texture.
Can I Use Pre-Shredded Parmesan?
You can, but I recommend freshly grated Parmesan for this recipe.
Freshly grated Parmesan melts and browns beautifully, which is exactly what you want for that crispy cheese layer underneath the potatoes.
It’s one of those little extra steps that makes a big difference.
A Few More Easy Side Dishes
If you love simple side dishes as much as I do, here are a few more recipes you might enjoy:
Oven Roasted Sweet Potato Wedges – Crispy edges and tender centers make these an easy addition to dinner.
Roasted Corn And Black Bean Salad – A fresh and flavorful side that’s especially good with grilled meats.
Arugula Spinach Salad with Simple Lemon Dressing – A simple way to add something fresh and green to the table.
Crispy Garlic Parmesan Potato Halves: The Bottom Line
If you’re looking for an easy potato side dish that feels a little more special than your everyday roasted potatoes, these Crispy Garlic Parmesan Potato Halves are it.
They’re crispy, cheesy, garlicky, buttery, and tender in the middle. And because they only take a handful of simple ingredients, there’s no reason to save them just for company.
Make them for a weeknight dinner, Sunday supper, or your next holiday meal.
Just be prepared for everyone to ask, “Are there any more potatoes?”
Frequently Asked Questions
The most common reasons are excess moisture, overcrowding the pan, or not allowing the potatoes to roast long enough. Make sure the potatoes are thoroughly dried and give them plenty of room on the baking sheet.
Using parchment paper or a nonstick baking mat can make cleanup easier and help with removing the crispy Parmesan potatoes. Letting the potatoes rest for about 5 minutes after roasting also makes them easier to lift.
Yes. Baby red potatoes work well in this recipe. The texture will be slightly different, but they’ll still develop a delicious crispy Parmesan crust.
Absolutely! If you really love garlic, you can increase the amount slightly. I recommend starting with the four cloves called for in the recipe and adjusting from there the next time you make them.
Yes! Add a pinch of red pepper flakes to the garlic butter mixture. You could also increase the amount depending on how much heat you like.
Reheat them in a 400°F oven or air fryer until they’re hot and crisp again. Avoid the microwave if you’re trying to maintain the crispy Parmesan crust.
More Potato Recipes to Try
- Oven Roasted Sweet Potato Wedges
- Home Run Potato Salad
- Mashed Potatoes with Cheese
- Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
- German Potato Salad with Smokey Bacon and Shallots
Don’t forget to save this Crispy Garlic Parmesan Potato Halves recipe! They’re an easy side dish that you’ll want to make again and again.
Crispy Garlic Parmesan Potato Halves
Equipment
- Large baking sheet
- Parchment paper or nonstick baking mat
- Large mixing bowl
- Small bowl
- Measuring spoons
- Sharp knife
- Spatula
Ingredients
- 2 pounds Yukon Gold baby potatoes halved
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons fresh parsley chopped
- Pinch of red pepper flakes optional
- Fresh thyme for garnish
- Additional Parmesan for garnish, optional
Instructions
Preheat the oven:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a nonstick baking mat for easier cleanup.
Prepare the potatoes:
- Wash and thoroughly dry the potatoes. Cut each potato in half. Drying the potatoes well helps them roast and crisp instead of steaming.
Make the garlic butter mixture:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, onion powder, paprika, salt, and black pepper.
Coat the potatoes:
- Place the potato halves in a large mixing bowl. Pour the garlic butter mixture over the potatoes and gently toss until they are evenly coated.
Add the Parmesan:
- Sprinkle the freshly grated Parmesan evenly over the prepared baking sheet. Arrange the potatoes cut-side down directly on top of the Parmesan, pressing each potato gently into the cheese so it adheres to the surface.
Roast:
- Roast for 35–45 minutes, or until the potatoes are fork-tender and the Parmesan bottoms are deeply golden and crispy.
Rest before serving:
- Remove the baking sheet from the oven and allow the potatoes to rest for about 5 minutes. Carefully loosen them from the pan with a thin spatula.
Garnish and serve:
- Sprinkle with fresh chopped parsley, additional Parmesan, and fresh thyme. Add a pinch of red pepper flakes if desired. Serve immediately while the potatoes are hot and crispy.
Notes
- Dry the potatoes well: Excess moisture can prevent the potatoes from getting beautifully crispy.
- Freshly grated Parmesan works best: It melts and crisps more evenly than pre-shredded Parmesan.
- Don’t overcrowd the pan: Give the potatoes enough room so they roast rather than steam.
- Cut-side down is key: Placing the potatoes directly on the Parmesan creates that delicious crispy cheese crust.
- Use a thin spatula: Allowing the potatoes to rest for a few minutes makes them easier to lift without breaking the Parmesan crust.
- For extra flavor: Add a pinch of red pepper flakes to the garlic butter mixture for a subtle kick.
- Serve immediately: These potatoes are at their crispiest straight from the oven.
Nutrition
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