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Crispy Parm Potatoes

Y'all these crispy, crunchy, salty parm potatoes will become a weekly staple in your recipe rotation. They are craveable, affordable and of course, easy to make!

Yield 4-6 servings


1.5 pound bag baby potatoes

4 Tablespoons cooking oil (grapeseed, vegetable or something similar)

1 Tablespoon black pepper, course ground

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon kosher salt

1 cup parmesan, powder (in a can)


Preheat oven AND baking sheet to 350 degrees Fahrenheit.

Slice potatoes in half and place in a large bowl. Add oil, black pepper, garlic and onion powder and kosher salt. Give it a good mix, ensuring every side of the potatoes are coated in the oil and spice mixture.

Remove hot baking sheet from the oven (it's HOT) and dump potato mixture onto the sheet, you should hear the sizzle. Carefully flip each potato onto its flat side.

Place sheet tray in the oven and bake until the bottoms are GBD (golden brown delicious), about 45-60 minutes.

Remove from oven and sprinkle parmesan cheese over the entire baking sheet, including the actual sheet!

Place sheet tray back in the oven and bake for 4-6 minutes or until the parmesan turns light brown. Keep an eye on this. Do NOT walk away! There is a fine line between crunchy, yummy baked parmesan and burnt parmesan. That line is about 5.5 seconds!

Remove from oven. Using a spatula or flipper, scrape the potatoes and parmesan off the sheet tray and serve!

These are great with sour cream, ranch, honey mustard, etc. They make a great snack, side or meal by themselves! Enjoy!

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