CRISPY CRUNCHY PARMESAN POTATOES

Crispy roasted potatoes tossed with Parmesan and seasonings for a crunchy, savory side dish that's easy to make and perfect for weeknights or special meals.

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

Main Ingredients

2.5 lb russet potatoes washed and cut into 1-inch pieces
2 tbsp olive oil
1 tbsp unsalted butter melted
0.75 cup grated Parmesan cheese freshly grated for best flavor
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika smoked or sweet
1 tsp salt adjust to taste
0.5 tsp black pepper freshly ground
2 tbsp fresh parsley chopped, optional for garnish
1 tsp lemon zest optional, for brightness

Instructions

Preparation Steps

Preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.
Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer until the edges are just tender, about 8 to 10 minutes.
Drain the potatoes well and return them to the pot. Shake the pot or toss gently to rough up the edges of the potatoes; this creates extra surface for crisping.
In a large bowl, whisk together olive oil, melted butter, garlic powder, onion powder, paprika, salt, and black pepper. Add the potatoes and toss to coat evenly.
Sprinkle the grated Parmesan and lemon zest over the potatoes and toss again to distribute the cheese.
Spread the potatoes in a single layer on the prepared baking sheet, leaving space between pieces for airflow. Roast in the preheated oven for 30 to 40 minutes, turning once halfway through, until they are deep golden and very crispy.
Remove from the oven, sprinkle with chopped parsley and additional Parmesan if desired, and serve hot.

Notes

For extra crispiness, use a convection setting if available or finish under the broiler for 2 minutes, watching closely. Leftovers reheat well in a hot oven or air fryer to restore crispness.