Baked Parmesan Potato Bites

Why You’ll Love This Recipe

I love how these potato bites deliver big flavor with minimal effort. A quick toss in butter or olive oil, grated Parmesan, and some garlic or seasoning, followed by baking, gives a gourmet feel without fuss. They’re naturally gluten-free and pair beautifully with any main dish or dip.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Mini or baby potatoes (Yukon Gold or similar)
• Butter or olive oil
• Freshly grated Parmesan cheese
• Garlic powder or minced garlic
• Italian seasoning or herb blend
• Kosher salt & freshly ground black pepper
• Optional: cayenne or paprika for a kick, chopped parsley for garnish

directions

1. Preheat the oven to 425 °F (220 °C).

2. Wash and halve (or quarter) the baby potatoes so each piece is about uniform size.

3. In a large bowl, mix melted butter (or oil) with Parmesan, garlic, seasoning, salt, and pepper until a paste forms.

4. Toss the potato pieces in the mixture until well coated.

5. Arrange cut-side down in a single layer on a parchment-lined or greased baking sheet.

6. Bake for 25–45 minutes, until potatoes are fork-tender and cheese is golden and crispy. Turn halfway if needed.

7. Let rest 5 minutes, then garnish with chopped parsley and serve hot.

Servings and timing

I make enough for 4–6 servings. Prep takes 10–20 minutes, and baking time runs 25–45 minutes depending on crispiness preference. Total time is typically 35–60 minutes.

Variations

• Use butter and olive oil for extra richness.

• Sprinkle in cayenne or paprika for a subtle heat. Swap Parmesan with Pecorino Romano for a sharper flavor.

• Add minced fresh herbs like rosemary or thyme before baking.

• For extra crispiness, toss finished bites under the broiler for 1–2 minutes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I pop them in a 375 °F oven or air fryer for about 5–8 minutes to restore crispiness—or microwave briefly for convenience.

FAQs

How do I ensure they’re crispy, not soggy?

I fully dry the potatoes after washing, and I bake them cut-side down so the cheese crisps up properly.

Can I use russet or larger potatoes?

Yes—just cut them into small, uniform wedges and adjust baking time accordingly.

Should I peel the potatoes?

Nope! I leave the skins on for texture and flavor—plus, they crisp up nicely and hold the cheese better.

What seasoning goes well with these bites?

I use garlic powder, Italian seasoning, and sometimes a pinch of cayenne. Fresh herbs like parsley or rosemary finish it off beautifully.

Can I reheat them without drying out?

Yes—oven or air fryer reheating keeps them crisp. Microwaving works too, but they won’t be as crunchy.

Conclusion

I adore how Baked Parmesan Potato Bites combine ease and elegance—little bites of cheesy, golden perfection that make any meal feel special. They’re versatile, crowd-pleasing, and easy to customize. I hope they become a favorite in your kitchen too!