Here’s a delicious, easy recipe for creamy Parmesan oven-baked potatoes — golden, cheesy, and full of flavor. Perfect as a side dish for dinner or a special occasion.
🥔 Creamy Parmesan Oven-Baked Potatoes
Ingredients
- 2 lbs (900 g) small to medium potatoes, cut into wedges or cubes
- 2–3 tbsp olive oil or melted butter
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder (or 2 garlic cloves minced)
- ½ tsp paprika (optional, for color)
- Salt and pepper to taste
- ¼ cup chopped fresh parsley (optional, for garnish)
- ¼ cup heavy cream or half-and-half (optional, for extra creaminess)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the potatoes: Wash and cut into wedges or bite-sized cubes. Pat dry with a towel to help them crisp.
- Toss with seasoning: In a large bowl, mix potatoes with olive oil or butter, garlic powder, paprika, salt, and pepper.
- Add Parmesan: Stir in half of the Parmesan so it coats the potatoes.
- Arrange on baking sheet: Spread in a single layer on a lined or greased baking sheet.
- Bake: 25–30 minutes, flipping halfway through, until potatoes are golden brown and tender.
- Add cream (optional): If using, drizzle cream over potatoes in the last 5 minutes of baking to make them extra creamy.
- Finish with cheese: Sprinkle remaining Parmesan on top for a crisp, cheesy crust.
- Garnish and serve: Top with parsley and serve hot.
Tips & Variations
- Crispier version: Skip the cream and increase the baking time slightly for extra golden edges.
- Add herbs: Thyme, rosemary, or oregano mix well with Parmesan.
- Extra cheesy: Mix shredded mozzarella with Parmesan in the last 5 minutes of baking.
- Make it one-pan: Add cooked bacon bits, caramelized onions, or sautéed mushrooms for a hearty twist.
If you like, I can also give a shortcut “dump-and-bake” version where you just throw everything in a pan and it comes out creamy, cheesy, and perfectly tender — no extra steps.
Do you want me to share that?
