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Crispy Parmesan Little Potatoes

Crispy Parmesan Little Potatoes is a super simple side dish that goes well with so many meat and fish dishes. Parmesan Potatoes pan are seared to perfection with garlic, olive oil, and white wine.

Serve these this red poatoes recipe with Flank Steak, Perfectly Simple Pot Roast, or this Perfect Duck Confit!

Pan Seared Parmesan Little Potatoes in a bowl topped with cheese and cilantro.

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Baby potatoes recipe

Going through the isles of the grocery store, I came across tiny baby potatoes and right away I knew what I was going to make with them.

Every Sunday when we get home from church, I try to make something that wouldn’t take too much time because everyone is hungry and wants to eat right away. This is where this red potatoes recipe comes in play.

Pan Seared Parmesan Little Potatoes - I like to make these potatoes for an after church lunch, since they come together quickly and my whole family loves how creamy and flavorful they are | LetTheBakingBeginBlog.com | @Letthebakingbgn

How to cook potatoes

All you need to do is boil the baby potatoes the night before to give this recipe a head start. Then right before serving, pan sear the baby potatoes with some olive oil, garlic, parsley. Once the potatoes are crispy sprinkle some Parmesan on top and serve! Easy-peasy and oh so good!!

Crispy Parmesan Baby Potatoes recipe

Making the Crispy Parmesan Potatoes

  • Place the potatoes into a pot, cover with water and boil for about 10-15 minutes in a well-salted water. Once the potatoes are easily pierced with a fork drain the water.

Step by step pictures on how to prepare the little potatoes right before pan searing!

  • Heat skillet over high heat with some olive oil, add the potatoes, salt, and white wine. Keep cooking and tossing potatoes until wine evaporates.
  • Crisp up the potatoes for about 5-8 minutes. For a more pronounced fresh garlic flavor add pressed garlic, parsley, and pepper together. Mix until well incorporated.

Pan Seared Parmesan Little Potatoes recipe pan seared with olive oil, white wine, and seasoning.

  • Transfer potatoes to a serving dish, grate some good quality parmesan cheese on top and serve warm.

What Potato Recipes do you enjoy?

There are so many different potatoes recipe. Mashed potatoes, fries, potatoes Au gratin, and Parmesan potatoes like this recipe. What kind of potato recipes to you make? What is your families favorite potato recipe?

Other great Potato Recipes:

 

Pan Seared Parmesan Little Potatoes

Pan Seared Parmesan Little Potatoes - LetTheBakingBeginBlog.com - @Letthebakingbgn
5 from 1 vote

Pan Seared Parmesan Baby Potatoes is a great red potato recipe. Parmesan Potatoes pan seared to perfection with garlic, olive oil, and white wine.

Author: Marina | Let the Baking Begin!
Course: Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 -8 servings

Ingredients

  • 3 lb baby potatoes skin on, scrubbed clean
  • Olive oil for sauteing
  • Salt
  • Pepper
  • 3-4 cloves garlic or 1 – 1 1/2 tsp powdered garlic
  • 1/2 cup grated Parmesan cheese
  • 1/4-1/3 cup white wine Chardonay

Instructions

  1. Place the potatoes into a pot, cover with water and boil for about 10-15 minutes in a well-salted water. Drain the water.

  2. Heat skillet over high heat with some olive oil, add the potatoes, salt, and white wine. Keep tossing and cooking the potatoes with the wine until it evaporates. Continue searing the well-salted, tossing them from time to time to sear from all sides, about 5-8 minutes. For a more pronounced fresh garlic flavor add pressed garlic, parsley, pepper together, stir to coat evenly turn off heat and transfer the potatoes to a serving dish. If you don’t want the fresh garlic taste, add the garlic first, then saute for 2-4 minutes before adding the parsley and garlic.
  3. Transfer potatoes to a serving dish, grate some good quality Parmesan cheese on top and serve warm.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Eden

    I made these last night to serve with my mushroom chicken. Oh. My. Soul.
    These are SO yummy!! My husband raved about them.
    They’re perfectly salty, just cheesy enough, and the texture they get from the skillet is to die for. A bit of crunch & then pillowy soft on the inside. <3

    Thank you for a delicious (and surprisingly easy!) recipe!

    Oh! The only substitution I made was using chicken stock in place of the wine. Turned out great. 😀

    · Reply
  • Классная картошка, тоже люблю готовить: http://familyhomerecipes.blogspot.com/

    · Reply
  • Nadia

    Yumm, if it wasn’t so late I’d go make it right now.
    Love potatoes in every shape or form and can eat them pretty much every day lol, crazy I know.
    Thanks for another great recipe!

    · Reply

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