Garlic Parmesan Roasted Potatoes: Crispy, Golden, and Packed with Flavor
Looking for the perfect side dish that’s quick to prep, easy to bake, and guaranteed to steal the spotlight? These Garlic Parmesan Roasted Potatoes check all the boxes. Crispy on the outside, buttery soft on the inside, and bursting with garlicky, cheesy goodness—this is comfort food at its finest.
Whether you’re pairing them with roasted chicken, grilled steak, or simply enjoying them on their own with a dipping sauce, these potatoes are an instant crowd-pleaser.
🥔 Why You’ll Love This Recipe
Simple ingredients you probably already have
Crispy texture without frying
Loaded with flavor thanks to garlic, herbs, and parmesan
Perfect for weeknight dinners, potlucks, or weekend meals
🧄 Ingredients:
2 lbs baby potatoes (red or yellow), halved
3 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
🔥 Instructions:
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Toss the Potatoes
In a large mixing bowl, combine halved potatoes, olive oil, minced garlic, Parmesan cheese, herbs, salt, and pepper. Toss until the potatoes are evenly coated.
3. Arrange for Crispiness
Spread the potatoes out on the baking sheet in a single layer, cut side down—this helps achieve that perfect golden crust.
4. Roast to Perfection
Bake for 30–40 minutes, or until the potatoes are tender on the inside and golden-brown on the bottom and edges.
5. Garnish and Serve
Sprinkle with fresh parsley and an extra dusting of Parmesan if you like. Serve hot and watch them disappear!
💡 Tips & Variations:
Use Yukon Gold or baby red potatoes for the best creamy texture.
Add a pinch of paprika or chili flakes for a spicy twist.
For extra crispiness, broil for the last 2–3 minutes—but keep an eye on them!
Serve with garlic aioli, sour cream, or ranch for dipping.
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