Name: Garlic Parmesan Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 lb baby potatoes or Yukon Gold potatoes (halved or cut into chunks); 3 tablespoons olive oil; 3 to 5 garlic cloves (minced); ½ teaspoon dried thyme (optional); ½ teaspoon dried oregano or basil (optional); Salt and freshly ground black pepper (to taste); ⅓ cup grated Parmesan cheese; 1 to 2 tablespoons butter (optional); Fresh parsley (chopped (optional))

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Garlic Parmesan Roasted Potatoes are a mouthwatering side bursting with crispy edges and rich, buttery flavor. The combination of golden roasted potatoes, fresh garlic, and sharp Parmesan cheese creates a savory delight that pairs perfectly with any main dish.

Whether you’re serving them alongside grilled chicken, steak, or seafood, these potatoes carry a comforting warmth and a touch of herbaceous zest. Easy to prepare yet impressively flavorful, they quickly become a household favorite.

Why You’ll Love This Recipe

Crispy exterior with tender, fluffy interiors for perfect texture contrast.
Simple ingredients deliver a complex, savory flavor profile.
Versatile side dish that complements a variety of meals effortlessly.

Ingredients

Baby or Yukon Gold Potatoes: About 3 pounds halved or chunked into bite-size pieces ensure even roasting and a creamy inside.
Olive Oil: Three tablespoons coat the potatoes, helping achieve a golden, crispy finish while adding subtle fruity notes.
Fresh Garlic Cloves: Mincing 3 to 5 cloves infuses a fragrant, robust flavor that permeates every bite.
Dried Thyme (Optional): Half a teaspoon adds a gentle earthy aroma that complements the garlic and cheese.
Dried Oregano or Basil (Optional): Half a teaspoon brings herbal warmth and depth to balance the richness.
Salt: To taste, enhancing and rounding all other flavors for a balanced palate.
Freshly Ground Black Pepper: Adds a subtle sharpness and gentle heat that brightens the dish.
Grated Parmesan Cheese: One-third cup of sharp cheese that melts to form a savory crust coating each potato.
Butter (Optional): One to two tablespoons increase richness and create silky pockets of flavor.
Fresh Parsley (Optional): Chopped and sprinkled for a fresh, vibrant finish and visual appeal.

Instructions

Preheat the Oven: Set your oven to 200°C (400°F) to ensure a hot, consistent temperature ideal for roasting. Prepare a baking sheet by lining it with parchment paper or greasing lightly to prevent sticking and ease cleanup.
Prepare the Potatoes: Rinse your chosen potatoes thoroughly and pat them dry to help them crisp better. Cut into even bite-sized pieces so they cook uniformly, allowing every piece to become perfectly tender inside and golden outside.
Season the Potatoes: In a large mixing bowl, combine the potatoes with olive oil, minced garlic, dried thyme, oregano or basil (if using), salt, and pepper. Toss thoroughly to evenly coat each piece with the flavorful mixture, which ensures every bite is infused with seasoning.
Roast Until Golden: Spread the potatoes out evenly on your prepared baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, stirring once halfway through to promote even browning. This yields a crisp exterior while retaining fluffy texture inside.
Add Parmesan and Butter: Remove the baking sheet from the oven briefly and sprinkle the grated Parmesan cheese evenly over the hot potatoes. Dot the surface with small pieces of butter if you desire extra richness. Return them to the oven for an additional 3 to 5 minutes, allowing the cheese to melt and form a delectable, savory crust.
Serve Warm and Garnished: Transfer the finished potatoes to a serving bowl and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately to enjoy their crispy, cheesy goodness at its peak.

You Must Know

To maximize crispiness, avoid overcrowding the pan so the potatoes roast rather than steam.
Feel free to enhance flavor by adding rosemary or Italian seasoning for an herbal boost.
Substitute Parmesan with Pecorino Romano cheese for a sharper, tangier finish if preferred.
These potatoes can also be cooked in an air fryer at 190–200°C (375–400°F) for 20 minutes, shaking halfway for even cooking.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore crispness rather than microwaving, which may make them soggy.

Serving Suggestions

This side shines as an accompaniment to grilled or roasted chicken, juicy steaks, and seafood dishes. It also works beautifully as a snack or alongside fresh green salads for a complete meal.

Professional Tips

Use a mix of baby and Yukon Gold potatoes for varied texture and flavor.
Toss the potatoes with oil and seasoning in a warm bowl to slightly soften the garlic and release aromas before roasting.
Consider using freshly grated Parmesan for better melting and richer taste compared to pre-grated options.
For best results, gently flip potatoes halfway through roasting with a spatula instead of stirring to keep crispy edges intact.

FAQs

Can I use regular potatoes instead of baby or Yukon Gold?: Yes, but cut them into smaller, even chunks to ensure they roast properly and cook through evenly.
What if I don’t have Parmesan cheese?: Pecorino Romano, Asiago, or even a sharp aged cheddar can be good substitutes for a similarly flavorful crust.
How do I make the potatoes extra crispy?: Make sure the potatoes are well dried before oiling, avoid overcrowding the baking sheet, and roast at a high temperature.
Can this recipe be made vegan?: Omit the butter and Parmesan and use a plant-based cheese substitute. Nutritional yeast can add a cheesy flavor as well.
How do I reheat leftover roasted potatoes?: Reheat in a preheated oven or air fryer at medium-high heat to restore crispiness instead of using a microwave.
Are these good for meal prepping?: Absolutely! They keep well in the fridge and can be reheated quickly for easy sides during the week.
Can I add other vegetables?: Yes, toss in carrots or parsnips cut into similar-sized pieces and roast them alongside the potatoes for variety.