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Parmesan Crusted Potatoes

Updated Jun 16, 2021Published Feb 15, 2017 By Julia 8 CommentsThis post may contain affiliate links.

Summary:
These baby red potatoes are tossed with olive oil, parmesan cheese, and flavorful spices, then baked in the oven until golden-brown and tender with a crisp parmesan crust.
holding up a parmesan crusted potato on a fork

Parmesan Crusted Potatoes

5 from 1 vote
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Prep: 15 minutes mins
Cook: 25 minutes mins
Yield: 4 servings

INGREDIENTS

  • 1.5 pounds baby red potatoes, peeled and halved
  • 1/2 cup finely grated parmesan cheese (Note 1)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves (Note 2)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Season Potatoes: Add halved potatoes and olive oil to gallon-sized resealable bag, and toss until coated with oil. Add parmesan cheese, paprika, garlic powder, thyme, salt, and black pepper to bag and toss again until well-mixed.
  • Bake Potatoes: Place potatoes cut-side down in single layer on baking sheet lined with parchment paper or nonstick silicone baking mat. Bake at 450 F until potatoes are browned, about 25 minutes. Serve (Note 3).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 280 (34% from fat)  
Total Fat 11g 16%
   Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 530mg 22%
Net Carb 36.5g  
Total Carb 39.5g 13%
   Dietary Fiber 3g 12%
   Sugars 3g  
Protein 7g  
Vitamin A 8% · Vitamin C 36% · Calcium 12% · Iron 6%

PHOTOS

holding up a parmesan crusted potato on a fork
close up view of parmesan crusted potatoes
overhead view of parmesan crusted potatoes

NOTES & TIPS

(1) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(2) Dried Thyme. This amount is for dried whole leaves, not powdered.
(3) Serving. Serve these potatoes while hot, as a side dish to meaty mains like pot roast, short ribs, baked chicken, or salmon.

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Filed Under: Per Serving: More Than 10g Net Carbs, Sides Tagged With: 31-60min, 6-10ingredients, dried thyme, garlic powder, gluten free, olive oil, oven, paprika, parmesan cheese, potatoes, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Miguel

Do the potatoes have to be peeled or can we leave the skins on?

Vote Up2Vote Down  Reply
1 year ago
Judy

I made these last night,not a potato was left in the bowl very very good !!!

Vote Up2Vote Down  Reply
7 years ago
melody

These look awesome will go perfect with dinner tonight can’t wait to try . Thank you for posting

Vote Up1Vote Down  Reply
8 years ago
Jennifer

Can these be “made ahead” and served at room temperature the SAME day? I wanted to take to a pot luck.

Vote Up0Vote Down  Reply
7 years ago
Julia

Hi Jennifer! I’ve never made them ahead of time to bring to a potluck, so I’m not sure if that would work. You could toss the potatoes with the seasonings in the ziploc bag ahead of time, refrigerate, and bring the bag to the potluck where you can bake it right before serving if there’s an oven available.

Vote Up0Vote Down  Reply
7 years ago
Tara B

Looks great! How many people does this serve?

Vote Up0Vote Down  Reply
7 years ago
Julia

4 servings

Vote Up0Vote Down  Reply
7 years ago
Bethany

Yummy! These look so good!

Vote Up0Vote Down  Reply
8 years ago

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