These baked parmesan potato halves are scrumptious! Perfectly seasoned and crispy on the outside and tender on the inside. This easy-to-make baked baby potatoes recipe with cheese is ideal for any main course!
Years ago I came across this recipe for baked parmesan potato halves in a Taste of Home magazine and decided to give it a try. Instantly they were a huge hit! We love them with all types of meals but they're a favorite with these baked beef ribs.
We all love potatoes and parmesan cheese here so the fact the parmesan potato recipe was such a success was not really that much of a surprise.
I have adapted the original recipe over time using every size of potato you can imagine to come up with this baby potatoes recipe with cheese which tastes amazing!
I can never make enough of these roasted baby potatoes and sometimes I wish there were leftovers but there never are any behind on the table. That is probably a good thing because I am pretty sure I would eat one right now. These cheesy garlic potatoes taste that good.
Baby Potatoes Recipe with Cheese
This recipe was inspired by my other parmesan potato recipe on this site, and pairs well with this amazing side dish recipe.
We love serving these sides with our favorite chicken breast recipe made in your oven or air fryer. You can also make baby potatoes in the air fryer if you don't want to turn on the oven.
Another cheesy potato favorite is Hasselback Potatoes or these easy smashed potatoes.
If you're looking for other recipes that use russet potatoes, check out that post and I'm sure you will find something to suit your fancy!
Ingredients
You only need a few simple ingredients to make this baby potatoes recipe with cheese.
- baby potatoes: red potatoes, gold potatoes or any variety will work
- butter
- parmesan cheese
- garlic powder
- Italian seasoning
See the recipe card at the end of the post for the exact quantities of each ingredient.
How to Cook Baby Potatoes with Cheese
Three steps are all it takes to make this super easy recipe for tasty cheesy garlic butter roasted potatoes.
Step 1: Prepare your Potatoes
Preheat the oven and prepare a pan with parchment paper that will fit all of your halved potatoes. Melt butter in a saucepan and pour into the pan for the oven.
Generously scatter grated parmesan cheese over the butter with some garlic powder and Italian seasoning too.
Step 2: Bake
Place potato halves face down on the butter mixture and bake for 50-60 minutes, or until potatoes are tender when pierced with a fork.
Step 3: Rest and Serve
Allow potatoes to rest, unmoved in the pan for at least 5 minutes after removing them from the oven. Serve with ketchup or sour cream, if desired.
Hint: If you remove the potatoes from the pan too soon the parmesan won't stick to them.
Substitutions
Don't have the correct ingredients on hand or want to change something up in this oven roasted baby potatoes recipe? Here are some helpful tips for you to change these baked parmesan potatoes.
- Potato: Swap out the mini or baby potatoes with regular potatoes and cut them into halves or even quarters if you want them to cook more quickly. Remember to increase baking time accordingly.
- Cheese: Try this baby potatoes recipe with cheese using a variety of different cheeses. Pepperjack, Monterey jack, cheddar cheese, Swiss cheese and gouda cheese are just a few ideas.
- Olive Oil: You can use olive oil in place of butter for this recipe.
Variations
Want to personalize this baked parmesan potato halves recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy: Add red pepper flakes to the garlic butter potatoes for a kick of heat.
- Extra Cheesy: Add shredded mozzarella to the top of the potatoes about 15 minutes before they're finished baking.
- Sweet potatoes: Yes, this amazing recipe with garlic butter and cheese works great with sweet potatoes too!
- Loaded: Sprinkle some crispy bacon and diced green onion over the top just before serving along with a side of sour cream.
If you love recipes like this, you may also enjoy these air fryer garlic parmesan potatoes.
Storage
You can store leftovers in an air-tight container for up to 4 days. For longer storage, you can freeze them for up to a year.
Tips
This is a super easy baby potatoes recipe with cheese, but I do have a few tips to help make it the best that it can possibly be.
- Baking dish size matters. Make sure your potatoes will all fit and lay flat inside your chosen baking dish.
- Butter and cheese first. Cover the bottom of the pan or dish with melted butter and lots of grated parmesan with some seasoning on top before placing all of your potatoes facing down in the pan.
- Use quality cheese. Only use fresh, real grated parmesan cheese sold in refrigerators. Shredded parmesan won't work as well and the imitation parmesan found in store aisles will not work at all. In general shredding your own cheese is always the best option.
- Type of baking dish. This recipe tastes great using a metal pan but potatoes seem to separate from a glass pan nicer.
- Use parchment paper. DO NOT use aluminum foil to make this amazing recipe.
FAQ
Do you have questions about baked parmesan potato halves? Here are some of the most commonly asked questions about these baked parmesan potatoes.
They'll keep for up to 4 days in the refrigerator or up to a year in the freezer.
Chill them completely. Then, place them in an air-tight, freezer-safe container or heavy-duty freezer bag.
Preheat the oven to 400 degrees and bake cheese side up for 5 to 7 minutes or until warm and crisp.
Yes, you can and check out this version we made. They're a little different but oh so good.
Video
More Potato Recipes
Do you like potatoes? Here are some recipes you may also like to try.
Baked Parmesan Potato Halves
Equipment
- rimmed baking sheet or pan that fits all of your potatoes
Ingredients
- 2 pounds baby potatoes cut in half
- ¼-1/2 cup butter
- 1 cup parmesan cheese Grated, add more if desired.
- garlic powder to taste
- Italian seasoning to taste
Instructions
- Preheat oven to 400 degrees.
- Get out and measure your ingredients.
- Prepare a pan with parchment paper that will fit all of the potato halves.
- Melt butter in the microwave and pour into the pan.
- Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. I use garlic powder and Italian seasoning, but you can use whatever you prefer.
- Place potato halves face down on the butter, Parmesan and seasonings and put in the oven.
- Bake for 35-40 for mini potatoes and 50-60 minutes for regular potatoes to become tender.
- Keep potatoes inside the pan for at least 5 minutes after removing pan from the oven. If removed too soon, the Parmesan cheese won't stick to the potatoes.
- Serve with pan juices and ketchup or sour cream if desired.
- Enjoy every bite!
Notes
- Baking dish size matters. Make sure your potatoes will all fit and lay flat inside your chosen baking dish.
- Butter and cheese first. Cover the bottom of the pan or dish with melted butter and lots of grated parmesan with some seasoning on top before placing all of your potatoes facing down in the pan.
- Use quality cheese. Only use fresh, real grated parmesan cheese sold in refrigerators. Shredded parmesan won't work as well and the imitation parmesan found in store aisles will not work at all. In general shredding your own cheese is always the best option.
- Type of baking dish. This recipe tastes great using a metal pan but potatoes seem to separate from a glass pan nicer.
- Use parchment paper. DO NOT use aluminum foil to make this amazing recipe.
Nutrition
Maria Gibb
Hi Karin and Ken, in your recipe, Baked Parmesan Potato Halves, you say to prepare a pan with parchment paper yet in your comments afterwards you say you’ll be disappointed if you use parchment paper? I’m very confused thank you for clearing this up for me.
Can’t wait to try them!!
Karin and Ken
I can’t thank you enough for mentioning this. I’ve corrected the recipe. It was supposed to say disappointing result with tinfoil. Please let me know what you think of these potatoes after you try them. We love them! Thank you again. Enjoy your day! Karin