Baked Parmesan Potatoes

These easy Baked Parmesan Potatoes are the perfect upgrade to ordinary potatoes. They’re buttery, cheesy, and require minimal prep and ingredients.

Prep Time10

Cook Time40

Total Time50

Servings:

Calories: 252kcal

Preheat oven to 400° F. 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.

Line the baking dish with parchment paper to help the Parmesan crisp up and release easily. Avoid aluminum foil, which can cause the cheese to stick.
Excess moisture and stacking can keep the baked Parmesan potatoes from browning. Dry the potatoes well, use finely grated Parmesan, and arrange them cut-side down in a single layer with space between them.
Press the cut sides gently into the cheese and let the potatoes rest briefly after baking so the Parmesan stays attached when you lift them out.