Description
Crispy and flavorful Parmesan Potatoes made with baby potatoes coated in a savory butter and Parmesan cheese paste, baked to golden perfection and served with a creamy ranch dip.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ranch Dip for serving
Instructions
- Preheat and prepare butter: Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes by making small cuts on the surface to allow flavor penetration. Place the butter in a 9 x 13-inch baking dish and set it in the oven for 5 minutes until the butter is melted.
- Make Parmesan paste: Remove the dish from the oven and add the grated Parmesan cheese, oregano, garlic powder, onion powder, salt, and black pepper to the melted butter. Mix until well combined to form a flavorful paste. Spread the paste evenly using a spatula to coat the bottom of the baking dish.
- Arrange potatoes: Place the halved potatoes cut side down in the baking dish on top of the Parmesan butter paste. Brush the reserved melted butter over the tops of the potatoes to help crisp and brown them.
- Bake potatoes: Bake in the preheated oven for 35 minutes or until the potatoes are golden brown and crispy on the edges, cooked through but tender inside.
- Serve: Separate the potatoes gently with a spatula and serve warm with ranch dip on the side, if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, preheat the oven to 350°F, spread the potatoes on a baking sheet, and bake for 8-10 minutes until heated through and slightly crispy. Alternatively, microwave in 30-second intervals until warm.
- Use baby potatoes or small new potatoes for the best texture and quicker cooking.
- For extra crispiness, you can broil the potatoes for 2-3 minutes at the end of baking but watch carefully to avoid burning.
- You can substitute the ranch dip with sour cream or garlic aioli for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
