Crispy Parmesan Sheet Pan Potatoes
These Crispy Parmesan Baked Potatoes are golden, cheesy, and irresistibly good! Made with baby potatoes, parmesan, and olive oil for a crispy crust and fluffy center. The perfect easy side dish for any meal.
Servings: 4
Ingredients
- 2 lbs baby gold or red potatoes, halved
- 3 tbsp olive oil (divided)
- 3/4 cup grated parmesan cheese
- 1 tsp minced garlic
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
- In a small bowl, mix together 2 tbsp oil, parmesan cheese, minced garlic, onion powder, smoked paprika, salt and pepper. Spread the mixture evenly over the parchment paper. A potato half will sit on the the parmesan crust.
- Place each potato cut side down on top of the parmesan. Brush the top of each potato with a little more oil, and sprinkle with salt.
- Bake for 25 - 30 minutes (depending on oven), or until potatoes are tender and bottoms golden and crisp.
- Let the potatoes rest for about 5 minutes before removing from the pan. This also allows the crust to get firm. Then gently use a spatula to gently lift each potato from the pan and serve. Top with parsley if using.