Sometimes, the best things come in small packages – at least, that’s the case when it comes to this recipe! My Viral Crispy Garlic Parmesan Crusted Potatoes uses mini yukon gold potatoes and only 7 other ingredients for a simple side dish that is anything but basic. This recipe went wildly viral when I shared it recently (50 MILLION VIEWS on Instagram!), and for a good reason. After all, what could be better than potatoes smothered in butter and parmesan cheese?!
Friends, would you believe me if I told that within 1 week of sharing this recipe, it got over 1 million likes and 50 million views on Instagram? It’s true! Truth be told, I’ve never had a recipe go so viral so quickly – not even my viral Life Changing Tahini Chocolate Chip Cookies. But it makes sense why this recipe has garnered the traction that it has. After all, who can resist crispy potatoes that are smothered in butter and parmesan cheese?
These potatoes make for the perfect holiday appetizer, the perfect side dish when paired with your favorite protein (like my Ultimate Easy Prime Rib), or even as a snack. I’m not ashamed to admit that I’ve made this recipe as a healthy and delicious snack for myself on more than one occasion. And while this tray can serve anywhere from 6-8 people when served as an appetizer or side dish, I can definitely eat a whole tray of these potatoes by myself. Proceed with caution: these tiny potatoes are absolutely addicting.
The 8 Ingredients Needed to Make These Easy, Cheesy Potatoes
- Mini Yukon Gold Potatoes: The best type of potato to use in this recipe is a mini yukon gold potato. Why? Because they are small and tender, meaning they cook quickly without needing to boil them first!
- Olive Oil: Rich olive oil adds the best flavor to these potatoes and ensures that they turn out perfectly crispy.
- Seasonings: To season these potatoes, we’ll be using a combination of dried parsley, garlic powder, sea salt, and ground black pepper. Yum!
- Unsalted Butter: Because this recipe calls for so much parmigiano reggiano (which is a rather salty cheese), I like using unsalted butter to ensure that the potatoes don’t turn out too salty.
- Parmigiano Reggiano: Parmigiano regginao is like parmesan cheese, but better, and that’s because it comes from a specific region in Italy and is aged at least one year, whereas traditional parmesan cheese is rarely aged past 10 months. The result? A perfectly rich flavor that pairs wonderfully with these potatoes.
How to Make These Perfectly Crispy Potatoes
To make these potatoes, start by preheating your oven to 425 F. Next, wash the potatoes and cut them in half. Then, take your knife and “score” the potatoes by cutting diagonal lines alongside the cut-side of each potato.
Transfer the cut potatoes to a large bowl and add in the olive oil, parsley, garlic powder, sea salt, and black pepper. Toss until the potatoes are fully coated in the oil and seasonings. Next, grate the parmigiano reggiano into a bowl and pour the melted butter on top. Mix them together until a thick paste forms. Transfer the paste to a large baking dish and use a spoon or spatula to spread it out evenly across the bottom of the dish.
Then, transfer the potatoes to the baking dish and place them cut-side down, pressing them into the cheese mixture. Repeat until all of the potatoes are in the dish. Finally, bake the potatoes for 25-26 minutes.
Once they’re done, remove them from the oven and allow the potatoes to rest for 10 minutes, until the cheese hardens. Then, use a spatula to remove the potatoes from the pan, serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Pound Mini Yukon Gold Potatoes , halved
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Parsley
- 1 Tablespoon Garlic Powder
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- ¼ Cup Unsalted Butter, melted
- 1 ½ Cups Parmigiano Reggiano, freshly grated
Instructions
- To make these potatoes, start by preheating your oven to 425 F.
- Next, wash the potatoes and cut them in half.
- Then, take your knife and "score" the potatoes by cutting diagonal lines alongside the cut-side of each potato.
- Transfer the cut potatoes to a large bowl and add in the olive oil, parsley, garlic powder, sea salt, and black pepper. Toss until the potatoes are fully coated in the oil and seasonings.
- Next, grate the parmigiano reggiano into a bowl and pour the melted butter on top. Mix them together until a thick paste forms.
- Transfer the paste to a large baking dish and use a spoon or spatula to spread it out evenly across the bottom of the dish.
- Then, transfer the potatoes to the baking dish and place them cut-side down, pressing them into the cheese mixture. Repeat until all of the potatoes are in the dish.
- Finally, bake the potatoes for 25-26 minutes.
- Once they're done, remove them from the oven and allow the potatoes to rest for 10 minutes, until the cheese hardens.
- Then, use a spatula to remove the potatoes from the pan, serve, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
They tasted amazing! All my family loved them! Thanks for the recipe! 😊
I am so thrilled to hear that, Krystal! Thank you so much for making this recipe and for leaving a review!
Can I substitute olive oil for butter??
I unfortunately, like others, didn’t have a good outcome. The potatoes are still tasty, but not crispy. 😓 I used the exact ingredients, scored the potatoes, and pressed them down into the mixture in a 9×13 pan. I tried twice back to back nights. Really upsetting
Oh no, I am so sorry to hear that, Jamie!
Great 👍 recipe but like previous review didn’t come out crispy with the time you suggested. I decided to leave in longer and turn temperature up. I believe each oven temperature is different. 😋
I’m sorry to hear that, Cece! You are correct – every oven is different and may require a different cook time. I’m glad that you found what works for yours!
Can you make these ahead of time?
Yes you can!
My family loved this!
We’ve been making it for all guests – always a win!
These were good. My husband even liked them.
I’m so happy to hear that, Lou!
to greasy for me! I have kind same recipe but uses chicken broth to finishThanks for sharing always looking for easy