Crispy Garlic Parmesan Crusted Potatoes 

These Crispy Garlic Parmesan Crusted Potatoes elevate humble spuds into addictive, golden morsels. Mini Yukon Gold potatoes are halved and gently scored before getting tossed in olive oil, garlic powder, and parsley for an aromatic base. They’re pressed cut-side down into a rich layer of melted butter and freshly grated Parmigiano‑Reggiano, which bakes into a dazzling, crispy crust. The contrast between creamy potato and crunchy cheese is irresistible—making this a showstopping side that’s effortless to make but impossible to resist. 

Ingredients

• 1 lb mini Yukon Gold potatoes, halved
  
  

• 2 tbsp olive oil
  
  

• 1 tbsp dried parsley
  
  

• 1 tbsp garlic powder
  
  

• ½ tsp sea salt
  
  

• ½ tsp ground black pepper
  
  

• ¼ cup unsalted butter, melted
  
  

• 1½ cups freshly grated Parmigiano‑Reggiano
  
  

Directions

1. Preheat your oven to 425 °F.
   
   

2. Wash and halve the potatoes. Use a sharp knife to score the cut side in a diagonal or diamond pattern.
   
   

3. Toss the potatoes with olive oil, parsley, garlic powder, salt, and pepper in a bowl until evenly coated.
   
   

4. In a baking dish, spread the melted butter and grated Parmesan to form a thick, even layer.
   
   

5. Press each potato half, cut side down, into the cheese‑butter mixture—filling the dish as you go.
   
   

6. Bake for 25–26 minutes until the cheese is golden and crispy.
   
   

7. Remove from the oven and let rest for 10 minutes so the crust firms. Then lift potatoes with a spatula to serve.
   
   

Nutritional Information (per serving, approx.)

• Calories: 271 kcal
  
  

• Carbohydrates: 15 g
  
  

• Protein: 11 g
  
  

• Total Fat: 19 g
  
  

  • Saturated Fat: 10 g
    
    

  • Polyunsaturated Fat: 1 g
    
    

  • Monounsaturated Fat: 7 g
    
    

  • Trans Fat: 0.3 g
    
    

• Cholesterol: 37 mg
  
  

• Sodium: 602 mg
  
  

• Potassium: 371 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 1 g