These little guys are too addictive! We polish off the entire tray, even when I double the recipe!

The humble potato, a cornerstone of Midwestern culinary tradition, transforms into a crispy, cheesy delight in this Oven Crispy Parmesan Potatoes recipe. A testament to the magic of simple ingredients, this dish elevates the ordinary spud with a burst of Parmesan and a hint of thyme, making it a perfect companion to any meal. Whether it’s a side for a succulent roast chicken or the highlight of a cozy brunch, these golden rounds of joy are sure to impress and disappear quickly from the table.

Oven Crispy Parmesan Potatoes

Servings: 4-6


4 large russet potatoes, scrubbed and sliced into 1/4 inch rounds

1/3 cup olive oil

1/2 cup grated Parmesan cheese

1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley sprigs for garnish (optional)


Preheat your oven to 400°F. A hot oven is crucial for achieving that desired crispiness.

Coat the potato rounds in olive oil, ensuring each piece is well-covered. Arrange them in a single layer on a parchment-lined baking sheet, spaced slightly apart to prevent steaming.

Mix the Parmesan, thyme, garlic powder, salt, and pepper in a bowl. Sprinkle this blend over the potato rounds, aiming for an even coating to enrich every bite with flavor.

Bake for 20-25 minutes, or until golden and crispy. Remember to turn the potatoes halfway through the baking time for uniform crispness.

Garnish the baked potatoes with fresh parsley before serving to add a splash of color and freshness.

Variations & Tips:

Experiment with Herbs: Feel free to add rosemary or oregano to the Parmesan mixture for a different flavor profile.

» MORE:  Cheesy Potato Gratin Recipe

Cheesy Crust Option: For an extra cheesy touch, flip the potatoes near the end of baking, add more Parmesan, and broil for a minute or two. Watch closely to avoid over-browning.

Repurpose Leftovers: If you have any leftovers, incorporate them into your breakfast hash or as a tasty side for lunch.

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