These crispy Parmesan-crusted Yukon Gold potatoes are one of the easiest and most delicious side dishes you'll ever make! Tender potatoes seasoned with smoky spices and roasted on little beds of shredded Parmesan cheese create an irresistible golden, crispy crust. They're simple enough for a weeknight dinner but impressive enough to serve to guests!
2 lbs Yukon Gold potatoes
Good-quality olive oil, enough to generously coat the potatoes
1½–2 cups shredded Parmesan cheese
1½ tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
Salt and freshly cracked black pepper, to taste
Preheat oven to 425°F and line a cookie sheet with parchment paper.
Slice potatoes into ¼-inch-thick rounds, leaving the skins on. Place in a large bowl and generously drizzle with olive oil. Add smoked paprika, garlic powder, onion powder, salt and pepper. Toss everything together with your hands until the potatoes are well coated in olive oil and seasonings.
Arrange small piles of shredded Parmesan on the parchment paper, about the size of each potato round. Place one seasoned potato slice directly on top of each pile.
Roast for 10–15 minutes, or until the potatoes are tender and the Parmesan is golden and crispy. Add a few extra minutes if needed.
Let the potatoes rest for a few minutes to allow the Parmesan to crisp up. Gently lift with a spatula and serve warm!
Don't be shy with the olive oil! You want those potatoes generously coated so they roast up beautifully. And give them a few minutes to rest after baking. That's when the Parmesan crust gets extra crispy!
