My aunt made these crispy bottoms for our family gathering and nobody could stop eating them. You only need 3 ingredients for this magic.
Parmesan-Crusted Potato Halves
These easy 3-ingredient Parmesan potato halves come out perfectly crisp on the outside, soft and buttery on the inside, and packed with savory flavor. As they bake, the Parmesan forms a golden, crunchy layer that pairs perfectly with the tender roasted potatoes.
Ingredients
- 2 lbs baby potatoes (gold or red), sliced in half
- 1½ cups finely shredded Parmesan cheese
- 6 tablespoons unsalted butter, melted
Instructions
Step 1: Prep the Baking Sheet
Heat the oven to 400°F. Spread the melted butter across a rimmed baking tray, then evenly scatter the Parmesan over the butter to form a cheesy coating.
Tip: Using a dark-colored baking sheet helps the cheese brown and crisp more evenly.
Step 2: Arrange the Potatoes
Pat the cut sides of the potatoes dry using paper towels. Place them cut-side down onto the Parmesan layer, pressing lightly so the cheese sticks well.
Tip: Removing excess moisture helps create a crispier Parmesan crust.
Step 3: Bake
Roast for 35–45 minutes, until the potato skins look slightly wrinkled and the Parmesan turns deep golden and crunchy.
Visual Cue: They’re done when the cheese is bubbling and crisp along the edges.
Step 4: Cool Briefly
Let the potatoes sit for 5–10 minutes after baking.
Tip: Resting allows the cheese crust to set, helping it stay attached when lifted from the pan.
Step 5: Serve
Carefully remove the potatoes with a thin spatula and plate them with the crispy Parmesan side facing up for the best texture.
