These baked potato bites are crispy and delicious! They are easy to make and loaded with parmesan cheese flavor. Serve them with my creamy sour cream and green onion dip or my cilantro garlic sauce for a tasty twist on oven roasted potatoes.
Love potatoes? Try my Loaded Mashed Potatoes or my Corn and Potato Soup!
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It's a fun and easy potato appetizer or side dish. Who doesn't love potatoes? These cheesy potato bites are crispy and addicting thanks to a layer of parmesan cheese that seems to bake right into the potatoes.
Makes a great appetizer for game days or get togethers. They are best served hot right out of the oven, but can also be served at room temperature. However, they're so good, they'll be gobbled up before they have a chance to get cold.
Can be served with a variety of dips to change up the flavor profile. This recipe comes with instructions on how to make a creamy cool sour cream and onion dip, but these potato bites will also be amazing with cheddar cheese sauce or a creamy bacon ranch.
Key ingredients and substitutions
Baby gold potatoes - I buy a 1.5 lb. (24 ounces) bag from Target. They are the perfect small size and come pre-washed. I give them a rinse before cutting them, but most of the dirt is gone. Gold potatoes have a buttery, sweet flavor and a soft skin making them the perfect potato for this recipe. Small red potatoes will make a good substitution if that is what you can find.
Olive oil - I love the flavor olive oil gives this recipe, but feel free to use your favorite oil in its place.
Parmesan cheese - I didn't use anything fancy here, just the stuff in the green can. The trick is that the cheese needs to be grated, not shredded so the old stand by works really well.
Herbs and spices - you probably have these basic herbs and spices like onion and garlic powder, paprika and oregano in your spice drawer right now. You can simple add or substitute your favorite flavors.
For the sour cream and onion dip you'll need: sour cream, milk, green onions, and onion powder.
Directions
Gather ingredients. Preheat the oven to 400º F.
Step 1 - Make Sour Cream and Onion Dip by combining sour cream, milk, green onions, and onion powder in a small bowl. Set aside in the refrigerator.
Step 2 - Mix parmesan cheese, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne (if using) together in a small bowl.
Step 3 - Cut potatoes in half and set aside.
Step 4 - Pour the olive in a 9 x 13 inch baking dish or sheet pan, tilting the pan to coat the bottom completely. I didn't have to use parchment paper to keep the potatoes from sticking, they came right off! Using a spoon, sprinkle the parmesan mixture evenly over the olive oil. Don’t stir.
Step 5 - Place the potatoes (cut side down) on the parmesan, pressing firmly.
Step 6 - Drizzle olive oil over the potatoes and sprinkle with salt, if desired.
Step 7 - Bake for 36-40 minutes, or until potatoes are soft and the parmesan is a dark golden brown.
Step 8 - Let potatoes rest for 5 minutes to allow a nice crust to form. Use a spatula or fork to break the potatoes apart and flip them over.
Serve from the baking dish, or remove to a platter.
Garnish with sliced green onions and serve with Sour Cream and Onion Dip.
Tips for making potato bites
For best results, use finely grated parmesan cheese (it has a sand-like texture). The stuff in the green canister works, but 100% parmesan cheese found in the refrigerator sections will work too. If all you can find is shredded parm, then you can grind it in a food processor or blender.
Baby red potatoes can be substituted.
Use sweet Hungarian paprika or regular paprika in place of smoked paprika.
Add a tablespoon of chopped jalapeno to the Sour Cream and Onion Dip for added spice!
These are best served fresh from the oven.
Love loaded baked potatoes? Make loaded potato bites by topping them with shredded cheddar cheese after flipping them over on the baking sheet or sheet pan. Broil until cheese melts. Top with sour cream, chives, butter and chopped bacon.
Dips to serve with potato bites
Here are some different homemade dip recipes that taste delicious with these potato bites.
How to store, freeze and reheat
To keep for longer, store covered in the refrigerator of up to 3 days. Reheat in a 350º F oven for 5-7 minutes or until hot and crispy.
To freeze: let potatoes cool then place in a freezer storage bag in a single layer. Freeze for up to 3 months. Reheat from frozen in a 400º F oven for 20 minutes or until hot.
FAQ
Potato bites are a versatile appetizer or side dish that goes well with just about anything! Try them with my Instant Pot Brisket, Sloppy Joes, Instant Pot French Dip sandwiches, or my Vegetarian Egg Cups for a meatless breakfast!
Potatoes are a healthy gluten free food. This recipe is gluten free, however it's always best to check the ingredient labels if you have special dietary needs.
Yes - to freeze, let them cool first. Then place them in a freezer safe storage container in a single layer. Freeze for up to 3 months.
📖 Recipe
Potato Bites
Equipment
Ingredients
- 1.5 lbs baby gold potatoes halved
- 2 tbs extra virgin olive oil more for drizzling
- ½ cup parmesan cheese finely grated (not shredded)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- Pinch cayenne optional
Sour Cream and Onion Dip
- ⅔ cup sour cream
- 2-3 tablespoon milk
- 2-3 tablespoon green onion chopped
- ¾ teaspoon onion powder
Instructions
- Preheat the oven to 400º F.
- Make Sour Cream and Onion Dip by combining sour cream, milk, green onions, and onion powder in a small bowl. Set aside in the refrigerator.
- Mix parmesan cheese, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne (if using) together in a small bowl.
- Cut potatoes in half and set aside.
- Pour the olive oil in a 9 x 13 inch baking dish, tilting the pan to coat the bottom completely. Using a spoon, sprinkle the parmesan mixture evenly over the olive oil. Don’t stir.
- Place the potatoes (cut side down) on the parmesan, pressing firmly.
- Drizzle olive oil over the potatoes and sprinkle with salt, if desired.
- Bake for 35-40 minutes, or until potatoes are soft and the parmesan is a dark golden brown.
- Let potatoes rest for 5 minutes to allow a nice crust to form. Use a spatula or fork to break the potatoes apart and flip them over.
- Serve from the baking dish, or remove to a platter.
- Garnish with sliced green onions and serve with Sour Cream and Onion Dip.
Notes
Nutrition
This post Crispy Parmesan Potatoes recipe originally appeared on Tornadough Alli.
Dawn
This was so easy and so good! Thank you for a new family favorite!
Diane
SO good! This was easier than I thought it would be. I didn't have baby potatoes so I sliced red potatoes into 3/4 inch slices. The parmesan crust was SO good. Will definitely make again!
Laura B
Loved this potato recipe! It was delicious & my whole family loved it! Didn’t change a thing!