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Parmesan Baked Potatoes

Parmesan baked potatoes roast cut side down in a buttery cheese mixture until fork-tender with a crisp, golden Parmesan crust. This simple oven-baked side uses Yukon Gold potatoes and is ready to serve straight from the pan.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter unsalted, melted
  • 0.75 cup Parmesan cheese finely grated
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb potatoes small Yukon Gold, scrubbed and halved lengthwise
  • 2 tbsp olive oil

Equipment

  • 1 9x13-inch metal baking pan

Method
 

  1. Preheat the oven to 425°F.
  2. Pour the melted butter into a 9x13-inch metal baking pan and spread it over the bottom.
  3. Sprinkle the Parmesan, garlic powder, paprika, salt, and black pepper evenly over the butter.
  4. Toss the potatoes with the olive oil.
  5. Arrange the potatoes cut side down in a single layer over the Parmesan mixture.
  6. Bake for 35 to 45 minutes, until the potatoes are fork-tender and the Parmesan crust is golden brown.
  7. Let the potatoes rest in the pan for 5 minutes.
  8. Loosen the edges with a spatula.
  9. Serve.

Notes

For the crispiest Parmesan crust, arrange the potatoes cut side down and leave them undisturbed while baking. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes can become mealy. For a dairy-free option, use dairy-free butter and Parmesan-style cheese.