Description
Crispy and golden Parmesan Potatoes baked to perfection with a flavorful blend of butter, Parmesan cheese, and spices. This easy-to-make recipe is perfect as a delicious side dish served with ranch dip.
Ingredients
Scale
Potatoes and Butter
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
Seasonings
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Serving
- Ranch Dip for serving
Instructions
- Preheat and Prepare Butter: Preheat the oven to 425˚F. Using a small sharp knife, score the halved potatoes. Place 6 tablespoons of butter in a 9 x 13-inch baking dish and put it in the oven for 5 minutes until the butter is melted.
- Make Parmesan-Spice Paste: Remove the baking dish from the oven and add Parmesan cheese, oregano, garlic powder, onion powder, salt, and black pepper to the melted butter. Stir well until all ingredients form a paste, then spread the paste evenly to coat the bottom of the baking dish.
- Arrange Potatoes: Place the halved potatoes cut side down on top of the Parmesan-spice paste in the baking dish. Brush the reserved 1 tablespoon of melted butter on top of the potatoes.
- Bake Potatoes: Bake the potatoes in the oven for 35 minutes until golden brown and crispy on the edges.
- Serve: Separate the potatoes and serve warm with ranch dip, if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, preheat oven to 350°F and bake potatoes on a baking sheet for 8-10 minutes until heated through and crispy. Alternatively, microwave in 30-second intervals until warmed.
- For a dairy-free option, substitute butter and Parmesan with plant-based alternatives.
- Use fresh herbs like rosemary or thyme as an alternative to oregano for varying flavor.
- Scoring the potatoes helps the flavors penetrate and aids in crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
