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Crispy Parmesan Potatoes

plate of potatoes with dip
These Crispy Parmesan Potatoes are incredible! Coated in parmesan, and seasoned with rosemary, these potatoes make these perfect side dish.
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 177kcal

Ingredients

Rosemary Potatoes

  • 1 1/2 pounds Yellow baby potatoes, halved crosswise
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • 2 teaspoons dried rosemary
  • 2 teaspoons salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning

Parmesan Crust

  • 1 cup grated parmesan
  • 1/3 cup Italian panko bread crumbs
  • 3 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, add the potatoes, olive oil, and melted butter, then add all of the potato seasonings and stir until evenly coated.
  • In a bowl, mix Parmesan cheese and Panko breadcrumbs. Spread the mixture evenly in the bottom of a 9x13 glass pan. Gently pour the olive oil over the parmesan mixture in the pan.
  • Place the potatoes in the pan cut side down, and press each one firmly into the breadcrumb mixture.
  • Bake the potatoes in the preheated oven F for 40-45 minutes. To check if the potatoes are done, they should be soft and fork-tender to the touch.
  • Take the pan of potatoes out of the oven and allow it to cool on a rack for 5 minutes. Afterward, use a metal spatula or knife to slice the Parmesan crust between the desired number of potatoes.

Notes

 
 

Nutrition

Calories: 177kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1007mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 148mg | Iron: 1mg