Description
Viral Crispy Garlic Parmesan Crusted Potatoes are golden, crunchy potatoes coated in a cheesy, garlicky crust. Perfectly crispy on the outside and tender on the inside, this easy-to-make side dish is packed with bold flavors from fresh garlic and sharp Parmesan cheese. Ideal for weeknight dinners, holiday feasts, or as a snack, it’s a family favorite that’s both comforting and irresistible.
Ingredients
Units
Scale
Potatoes
- 2 pounds Yukon Gold or red potatoes, washed and cut into chunks or wedges
Garlic Parmesan Coating
- 3 cloves fresh garlic, minced
- 1 cup finely grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (optional, such as thyme or rosemary)
Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Prep Your Potatoes: Start by washing and cutting the potatoes into evenly sized chunks or wedges to ensure even cooking. Leaving the skins on helps with texture and adds nutrients.
- Parboil for Tenderness: Boil the potato pieces in salted water for 8-10 minutes until they’re just tender. This step softens the insides and sets you up for a crispy crust when baked.
- Drain and Dry Thoroughly: Drain the potatoes well, then pat them dry with a kitchen towel. Removing excess moisture is key to achieving a crispy outer crust.
- Mix the Garlic Parmesan Coating: Combine freshly minced garlic, grated Parmesan, olive oil, salt, pepper, and any optional herbs in a bowl. Toss the dried potatoes gently in this mixture until fully coated.
- Bake Until Crunchy: Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through to ensure even golden crispiness.
- Garnish and Serve: Once baked, sprinkle with fresh parsley or additional Parmesan if desired, then serve immediately while hot and crunchy.
Notes
- Choose the Right Potato: Yukon Gold works wonderfully due to a balance of starch and moisture.
- Cut Evenly: Uniform pieces cook more evenly and produce consistent crisping.
- Don’t Skip Drying: Removing moisture from parboiled potatoes helps the Parmesan adhere and crispen perfectly.
- Use Fresh Garlic: Freshly minced garlic offers far better flavor than pre-minced or powdered versions.
- High Heat Baking: Baking at 425°F ensures a nicely browned, crispy crust without drying out the potato interiors.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg