6–8 small or medium potatoes (Yukon Gold or baby potatoes)
3 tbsp melted butter
2 tbsp olive oil
3–4 garlic cloves, minced
½ cup grated Parmesan cheese
1 tsp paprika
1 tsp Italian seasoning (optional)
Salt & pepper, to taste
Fresh parsley for garnish
👩🍳 Instructions
- Prep the potatoes
Preheat your oven to 220°C (425°F).
Cut potatoes in half lengthwise.
Score the cut side with a knife (small criss-cross cuts). Don’t cut too deep.
- Prepare the buttery parmesan mix
In a small bowl, mix:
Melted butter
Olive oil
Garlic
Paprika
Italian seasoning
Salt & pepper
Half of the Parmesan
- Coat the sheet pan
Pour the mixture onto a sheet pan.
Sprinkle the remaining Parmesan over the pan (this creates the crispy crust).
- Bake
Place potatoes cut-side down on the cheesy mixture.
Bake 35–45 minutes until the bottoms are golden and crispy.
- Serve
Let cool 5 minutes, lift gently, and garnish with fresh parsley.
Serve hot!
💡 Tips for Extra Crispiness
Use Yukon Gold or baby potatoes — they caramelize beautifully.
Don’t move the potatoes while baking.
Add chili flakes for a spicy kick.