Crispy Parmesan Roasted Potatoes
These Crispy Parmesan Roasted Potatoes have golden, crunchy Parmesan crusts, buttery garlic flavor, and fluffy centers. Served with an easy homemade garlic Parmesan aioli, they're absolutely irresistible and the perfect easy side dish!
Ingredients
- 1½ pounds baby gold potatoes, halved
- ¾ cup finely grated Parmesan cheese, plus extra for finishing
- 5 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoon chopped fresh parsley, for finishing
- Flaky sea salt, for finishing
Garlic Parmesan Aioli
- ½ cup mayonnaise
- 2 garlic clove, finely grated
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon lemon juice
- ½ tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 F. Line a small/medium baking sheet with parchment paper and lightly grease it with a nonstick spray.
- In a medium bowl, combine Parmesan cheese, melted butter, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper. Stir until a thick mixture forms.
- Spread the Parmesan mixture evenly over the bottom of the prepared baking sheet. It's okay if it looks a little 'patchy', when it bakes, it will melt into the crevices between the potatoes. Arrange the potatoes cut-side down directly over the Parmesan mixture, pressing gently so the cheese adheres.
- Bake for 25-30 minutes, or until the potatoes are fork-tender and the Parmesan forms a deeply golden, crispy crust. Avoid moving the potatoes during baking.
- While the potatoes are baking, mix together the garlic Parmesan aioli ingredients in a small dish and set aside.
- Allow the potatoes to rest for 3–5 minutes. Use a spatula to cut through the Parmesan crust, leaving two to three potatoes together. Very carefully lift a cluster of potatoes with the spatula and flip them over.
- Sprinkle with fresh parsley, additional Parmesan, and flaky sea salt. Serve immediately while the Parmesan crust is still crispy.