Crispy Garlic Parmesan Potato Halves

These Crispy Garlic Parmesan Potato Halves are roasted until tender and golden with a perfectly crispy Parmesan crust. Yukon Gold baby potatoes are coated in garlic butter, olive oil, and Italian seasonings, then roasted cut-side down over freshly grated Parmesan for maximum crispiness and flavor.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Crispy Garlic Potatoes, Crispy Parmesan Potatoes, Crispy Potato Recipe, Easy Potato Side Dish, Garlic Parmesan Potatoes, oven roasted potatoes, Parmesan Potato Halves, Roasted Parmesan Potatoes, Yukon Gold Potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 263kcal

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.

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