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Parmesan Baked Potatoes

Parmesan baked potatoes roast cut-side down on a buttery, garlicky Parmesan layer until fork-tender with a deeply golden, crisp cheese crust. This simple sheet-pan side is ready to serve after a 5-minute rest.
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Prep Time 10 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup Parmesan cheese finely grated
  • 3 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb potatoes small Yukon Gold or red; 1 1/2 to 2 inches wide; halved

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir together the Parmesan, melted butter, garlic powder, salt, and pepper.
  4. Spread the mixture over the parchment in a thin layer.
  5. Arrange the potatoes cut-side down over the Parmesan mixture.
  6. Bake for 35 to 40 minutes, until the potatoes are fork-tender and the Parmesan is deeply golden.
  7. Let the potatoes rest on the pan for 5 minutes.
  8. Lift the potatoes off with a thin spatula, keeping the browned Parmesan attached.

Notes

For the best crust, spread the Parmesan mixture thinly and keep the potatoes cut-side down while baking. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes can become mealy. For a dairy-free variation, use plant-based butter and a dairy-free Parmesan-style alternative.