Crispy Parmesan Potatoes.

  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes


  • 1-3/4 lbs small potatoes (I used a combination of red, gold, and purple)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon garlic powder (heaping)
  • 1/2 teaspoon paprika (heaping)
  • kosher salt and pepper to taste
  • 1/4-1/3 cup grated parmesan cheese


  1. Preheat oven to 400. Scrub and dice potatoes and toss with oil, then with garlic powder, paprika, salt and pepper, and parmesan until coated.
  2. Spread in an even layer on a parchment-lined baking sheet and roast for 30 minutes. Stir, and roast 5 more minutes or until evenly tender, browned, and crispy.


I’ve also made the potatoes as a side when I had something else in the oven at a different temperature, and they’re flexible at 375-425, with a slightly longer or shorter cook time.

Recipe adapted from What Gaby’s Cooking