These baked potato bites are crispy, flavorful, and simple to prepare. A generous coating of finely grated Parmesan bakes into the cut potatoes, creating a savory crust that’s irresistible. Serve hot with the included creamy sour cream and green onion dip or switch things up with a garlic-cilantro sauce for a bright contrast.
If you love potatoes, try other favorites like loaded mashed potatoes or a hearty corn and potato soup for cozy meals.
Easy, crowd-pleasing appetizer or side. These Parmesan potato bites are great for game day, parties, or weeknight dinners. They’re best served straight from the oven so the cheese stays crisp, but they still taste good at room temperature.
Very versatile with dips and toppings. The recipe includes a simple sour cream and onion dip, but you can also serve the bites with cheddar cheese sauce, ranch, or crispy bacon bits and chives for loaded potato bites.
Key ingredients and substitutions
Baby gold potatoes: Small gold potatoes are ideal for this recipe because of their buttery flavor and thin skin. I use a 1.5 lb (24 oz) bag; rinse before cutting. Small red potatoes work well as a substitute.
Olive oil: Extra-virgin olive oil adds flavor, but any neutral oil will work.
Parmesan cheese: Use finely grated Parmesan (the dry green-can variety or freshly grated from the deli). It should be sandy in texture so it forms a crust during baking. If you only have shredded Parmesan, pulse it in a blender or food processor to grind it finer.
Herbs and spices: Garlic and onion powder, smoked paprika, oregano (or Italian seasoning), salt, pepper, and an optional pinch of cayenne give the bites balanced flavor. Adjust or substitute to taste.
Sour cream and onion dip: Sour cream, a bit of milk to thin, chopped green onions, and onion powder make a cool, creamy dip that pairs perfectly with the crispy potatoes.
Directions
Preheat the oven to 400ºF (200ºC). Gather your ingredients.
Step 1: Make the sour cream and onion dip. In a small bowl combine sour cream, milk (to reach desired consistency), chopped green onions, and onion powder. Refrigerate until ready to serve.
Step 2: In a small bowl mix the finely grated Parmesan, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and cayenne if using.
Step 3: Cut each baby potato in half and set aside.
Step 4: Pour 2 tablespoons of olive oil into a 9 x 13-inch baking dish or sheet pan and tilt to coat the bottom evenly. Sprinkle the Parmesan-spice mixture over the oil—do not stir.
Step 5: Arrange the potato halves cut side down on the Parmesan mixture, pressing each firmly so the cheese contacts the potato surface.
Step 6: Drizzle a little more olive oil over the potatoes and sprinkle lightly with salt, if desired.
Step 7: Bake for 35–40 minutes until potatoes are tender and the Parmesan has turned deep golden brown.
Step 8: Let the potatoes rest 4–5 minutes so a crisp crust forms. Use a spatula or fork to separate and flip the potatoes. Transfer to a serving platter or serve directly from the pan. Garnish with sliced green onions and offer the sour cream and onion dip alongside.
Tips for success
– Use finely grated Parmesan for the best crust. The dry canister Parmesan works fine; refrigerated 100% Parmesan gives more flavor when available.
– If you only have shredded Parmesan, pulse it in a food processor or blender until fine.
– Baby red potatoes are a good substitute for baby golds.
– If you don’t have smoked paprika, regular or sweet Hungarian paprika will work.
– For extra heat, add a tablespoon of chopped jalapeño to the dip.
– For loaded potato bites, flip the potatoes, top with shredded cheddar, and broil just until melted. Finish with sour cream, chives, butter, and crumbled bacon.
Dips to serve with potato bites
These potato bites pair well with a range of dips. Try buttermilk ranch, blue cheese dressing, sriracha mayo, or avocado ranch for different flavor profiles.
How to store, freeze, and reheat
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350ºF oven for 5–7 minutes until hot and crispy.
To freeze: cool completely, place in a single layer in a freezer bag, and freeze up to 3 months. Reheat from frozen at 400ºF for about 20 minutes or until heated through and crisp.
FAQ
Potato bites are versatile and complement many mains. They work well with brisket, sloppy joes, French dip sandwiches, or as part of a brunch spread with egg cups.
Yes. Potatoes themselves are gluten free, and this recipe contains no gluten ingredients. Always check labels if you have strict dietary needs.
Yes. Let them cool, arrange in a single layer in a freezer-safe container or bag, and freeze for up to 3 months. Reheat from frozen in a 400ºF oven until hot.
📖 Recipe
Potato Bites
Ingredients
- 1.5 lbs baby gold potatoes, halved
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1/2 cup finely grated Parmesan (not shredded)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano (or Italian seasoning)
- 1/4 tsp salt
- 1/2 tsp black pepper
- Pinch of cayenne (optional)
Sour Cream and Onion Dip
- 2/3 cup sour cream
- 2–3 tbsp milk
- 2–3 tbsp green onion, chopped
- 3/4 tsp onion powder
Instructions
- Preheat oven to 400ºF.
- Make the dip by combining sour cream, milk, green onions, and onion powder. Chill until serving.
- Mix Parmesan with the garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and cayenne if using.
- Halve the potatoes and set aside.
- Pour olive oil into a 9 x 13-inch baking dish and tilt to coat. Sprinkle the Parmesan-spice mixture evenly over the oil; do not stir.
- Place potatoes cut-side down on the Parmesan, pressing firmly so the cheese adheres.
- Drizzle a little more olive oil over the potatoes and lightly season with salt if desired.
- Bake 35–40 minutes until potatoes are tender and the Parmesan is deep golden brown.
- Let rest 5 minutes, then flip the potatoes and transfer to a serving dish. Garnish with sliced green onions and serve with the dip.
Notes
Finely grated Parmesan creates the best crust. If using shredded Parmesan, pulse it to a finer texture. Swap baby red potatoes if preferred. Store leftovers covered in the refrigerator up to 3 days and reheat in a 350ºF oven for 5–7 minutes. To freeze, cool, arrange in a single layer in a freezer bag, and freeze up to 3 months; reheat from frozen at 400ºF for about 20 minutes.
Nutrition (per serving)
Calories: 326 kcal | Carbohydrates: 33 g | Protein: 9 g | Fat: 18 g | Fiber: 4 g
This recipe was inspired by a simple Parmesan-crusted potato method and adapted for easy entertaining and weeknight cooking.