Pin it
The first time I made these, I was just searching for a fun twist for our Sunday potato routine. When you see that cheesy crunch happening straight out of the oven, it feels like you did something special. Now, everyone begs for these at dinner. Every bite is tender inside, extra crunchy on the outside, and packed with that rich, cheesy, buttery vibe.
Standout Side Everyone Wants
I love that these potatoes use such basic stuff but taste like you put in a ton of work. They've crashed a lot of main courses in my house, but more than once the tray vanished before we even sat down thanks to sneaky hands. The cheese and butter together just make this mega crispy shell with a soft middle that’s crazy addicting.
Stuff You’ll Grab
- Parmesan Cheese: Grate it yourself if you want that deep flavor and that perfect crunch.
- Baby Potatoes: Go for ones that are about the same size so they cook evenly.
- Butter: Salted is best here. Don’t skimp on quality.
- Seasonings: Whatever spice mix you love—it's what lifts everything up.
Ready to Cook Up Some Crunch
- Get the Butter Mixture Going
- Melt your butter, toss in those seasonings, and stir it all together.
- Drop in the Potatoes
- Slice a bit on top and snuggle them cut-side down right in that tasty mix.
- Bake till Golden and Crisp
- Just pop them in and let the oven work its magic until they get that dreamy color.
Potato Wisdom
If your potatoes are all about the same size, they'll all finish up together. Spread them out on your tray so they don't get soggy. A few tiny cuts on the tops go a long way for max flavor. And trust me, eat them while they’re fresh and hot for the very best crunch.
Top Matches
These pair with pretty much anything—think roasted salmon or thick cuts of steak. Add some steamed greens and it’s a slam dunk. Sometimes I whip up garlicky mayo or ranch for dunking too, just 'cause why not?
Best Ways to Store
Toss any leftovers in the fridge—they'll stay good for 3 to 5 days. Heat them up in the oven if you want that crisp back. I wouldn’t freeze them though—definitely not as good thawed out.
Speedy Info
You can skip scoring if you’re in a rush, but honestly, it really brings the flavor home. Keep those skins—they’re full of texture and good stuff. Baby potatoes are awesome here but if all you have is big ones, just chop them up.
Pin it
Frequently Asked Questions
- → Why score the outside of potatoes?
Adding small cuts lets flavors from the butter and seasoning seep in better, and creates a crispier edge when cooked.
- → What potato types can I use?
Baby potatoes work well, but you can try other varieties chopped into small, even chunks for balanced cooking.
- → Why melt butter in the pan first?
Melted butter forms a tasty layer that merges with Parmesan, creating a golden crust on the base of each potato.
- → How can I tell when they're ready?
They're done when the outside is golden and crisp, and the inside is soft enough to pierce with a fork—around 35 minutes.
- → Can I prep these in advance?
They taste best fresh and hot for optimum crispiness. Reheating is possible but may slightly soften the texture.