Description
Crispy and flavorful Parmesan Potatoes made with baby potatoes coated in a savory butter and Parmesan cheese mixture, seasoned with oregano, garlic, and onion powder, then baked to golden perfection. Perfect as a side dish served with ranch dip.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes halved
Butter and Cheese Mixture
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
- ⅓ cup grated Parmesan cheese
Seasonings
- 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 Oven: Preheat the oven to 425˚F to prepare for baking the potatoes.
- Prepare Butter Mixture: Place the melted butter in a 9 x 13-inch baking dish and set it in the oven for 5 minutes until the butter melts and warms the pan.
- Mix Cheese and Spices: 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, stirring until it forms a paste that coats the bottom of the pan evenly.
- Arrange Potatoes: Place the halved baby potatoes cut side down in the baking dish on top of the butter and cheese paste.
- Brush with Butter: Brush the reserved 1 tablespoon of melted butter over the tops of the potatoes to help them brown and crisp.
- Bake: Bake the potatoes for about 35 minutes until they are golden brown and crispy on the edges.
- Serve: Separate the potatoes and serve warm with ranch dip on the side if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, bake in a preheated 350°F oven on a baking sheet for 8-10 minutes until warm and crispy, or microwave in 30-second intervals until heated through.
- You can substitute ranch dip with sour cream or your favorite creamy dip.
- Baby potatoes can be substituted with small red or Yukon gold potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
