If you’re looking for an easy potato side dish that everyone will love, these mini Parmesan baked potatoes are just what you need! Made with baby potatoes tossed in olive oil, grated Parmesan cheese, garlic salt, pepper, and Cajun seasoning, they bake up with a deliciously crispy, cheesy coating and tender centers.
What makes these potatoes so good is how much flavor you get from just a handful of simple ingredients. The Parmesan creates a savory coating as the potatoes roast, while the garlic salt and Cajun seasoning add just the right amount of extra flavor. And since they’re cut in half before baking, you get plenty of that delicious golden, cheesy goodness on every piece.
These mini Parmesan baked potatoes are perfect for a weeknight dinner, a family gathering, or even a game-day appetizer. Serve them alongside chicken nuggets, pulled pork sliders, or steak fingers, or put out your favorite dipping sauces and let everyone dig in. They’re easy to make, budget-friendly, and a great way to turn ordinary baby potatoes into something special.
If you love easy recipes like this that double as sides or appetizers, try my spicy green beans, crispy cheese bites, or corn ribs next.
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Why You’ll Love This Recipe
- Big flavor with simple ingredients: Parmesan, garlic salt, pepper, and Cajun seasoning give these potatoes plenty of flavor without a long ingredient list.
- Crispy and tender: The cut sides roast against the baking sheet, creating a delicious golden coating while the insides become soft and tender.
- Easy preparation: Toss the potatoes with oil, shake them in a bag with the cheese and seasonings, and bake.
- Perfect for almost any meal: These potatoes pair well with chicken, beef, pork, fish, and plenty of other main dishes.
- Great for sharing: Serve them as a side dish or put them out with dipping sauces for an easy appetizer.
- Easy to customize: Adjust the seasonings or add a little minced garlic to make them your own.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Baby creamer potatoes: The star of the recipe! They bake up tender and buttery on the inside while getting deliciously crispy on the outside.
- Parmesan cheese: Creates that savory, cheesy coating that gets golden and crispy as the potatoes bake.
- Garlic salt: Adds a bold, savory garlic flavor while seasoning the potatoes throughout.
- Cajun seasoning & black pepper: Bring a little heat and extra flavor that make these potatoes anything but ordinary.
- Olive oil: Helps the Parmesan and seasonings stick to the potatoes and encourages them to crisp up beautifully in the oven.
Variations
- Add fresh garlic: Mix in a little minced garlic with the olive oil for an extra garlic-forward flavor.
- Make them spicier: Add a pinch of cayenne pepper or a little extra Cajun seasoning if you like more heat.
- Use red potatoes: Small red potatoes work well in place of the Baby Creamers. The texture may be slightly different, but they’ll still roast beautifully.
- Try fresh herbs: Sprinkle chopped parsley over the finished potatoes for a fresh pop of color and flavor.
- Add more cheese: If you’re a big Parmesan fan, sprinkle a little extra over the potatoes during the last few minutes of baking.
How to Make Mini Parmesan Baked Potatoes
I’ve included an overview of the recipe below. You’ll find the exact instructions in the recipe card at the end of the post.
- Step 1: Halve the potatoes and toss them with olive oil in a large bowl.
- Step 2: Mix the Parmesan seasoning in a large, resealable bag.
- Step 3: Toss a few potato halves at a time in the bag until evenly coated, and place them on a prepared baking sheet. Repeat for all the potatoes.
- Step 4: Bake until golden and tender. Cool slightly and enjoy!
Expert Tips
- Pat the potatoes dry: Removing excess moisture helps the oil and Parmesan mixture coat the potatoes more evenly.
- Use a resealable bag: Shaking the potatoes with the cheese and seasonings is an easy way to coat them without making a mess.
- Work in batches: Adding a handful of potatoes at a time makes it easier to get an even coating.
- Place them cut side down: This helps the Parmesan coating make contact with the baking sheet, creating a delicious golden crust.
- Don’t overcrowd the pan: Spread the potatoes into a single layer so they roast properly.
- Turn them once: Turning the potatoes during baking helps them cook evenly.
- Check for tenderness: Cooking time can vary depending on the size of your potatoes. Use a fork to check that they’re tender before removing them from the oven.
- Serve them fresh: These potatoes are at their crispiest right out of the oven, especially when the Parmesan coating is still warm.
Mini Parmesan Baked Potatoes FAQs
Classic baby creamer potatoes are a great choice because they’re small, creamy, and easy to cut in half. Small red potatoes also work well. If you’re using regular baking potatoes, cut them into smaller pieces so they roast evenly.
Placing the cut side down allows the Parmesan coating to roast against the baking sheet. This helps create a golden, flavorful crust on the potatoes.
The potatoes should be fork-tender, meaning a fork can slide into the center without much resistance. Around 50 minutes is the suggested baking time, but smaller potatoes may cook faster.
Let the potatoes cool, then transfer them to an airtight container. Store in the refrigerator for 3-4 days. If you’re concerned about moisture making the Parmesan coating soft, you can place a paper towel in the container to help absorb excess condensation.
Spread the potatoes on a baking sheet and warm them in a 350°F oven until heated through. This is one of the best ways to bring back some of their crispiness.
Pair These Roasted Parmesan Potatoes With
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Mini Parmesan Baked Potatoes
Ingredients
- 45-50 Classic Baby Creamers® potatoes, washed, cut in half
- 2 Tbsp olive oil
- 1 ¼ cup Parmesan cheese, grated (green container)
- 1 Tbsp garlic salt
- 1 tsp pepper
- 1 tsp Cajun seasoning
Instructions
- Preheat oven to 400 degrees and spray a baking sheet with non stick spray.
- Wash and pat dry potatoes, then slice each potato in half and place in a large bowl combined with oil. Stir to coat.
- Using a gallon size baggie, add grated Parmesan cheese, garlic salt, pepper and seasoning. Seal and shake to mix.
- Add a handful of potatoes into cheese mixture, seal baggie and shake to coat.
- Remove and arrange potatoes cut side down, and place potatoes in a single layer on a baking sheet that has been sprayed with a non stick spray.
- Bake for approximately 50 minutes, or until fork tender, turning once during baking.
- Remove from oven and enjoy with your favorite dipping sauce.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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