Crispy Garlic Parmesan Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the potatoes are completely dry before tossing them with oil. Any excess moisture will create steam and prevent browning. Pat them with a clean kitchen towel after washing.

Also, resist the urge to flip the potatoes too often during roasting — letting them sit cut side down for the entire cooking time builds a thick, crunchy crust.

If you want an extra garlicky punch, add a pinch of garlic powder to the oil mixture along with the fresh garlic. The powder helps coat the potatoes more evenly and adds a deeper roasted garlic flavor.

For a spicy kick, a pinch of red pepper flakes or a dash of smoked paprika can be added along with the salt and pepper.

Variations

• Herb Roasted Potatoes: Replace the parsley with a mix of fresh rosemary, thyme, and chives. Add the herbs along with the Parmesan after roasting for a fragrant, garden-fresh flavor that pairs well with lamb or chicken.
• Spicy Chipotle Potatoes: Add 1 teaspoon of chipotle powder or a minced chipotle pepper in adobo sauce to the oil mixture. The smoky heat balances the richness of the Parmesan and gives the potatoes a bold, Southwestern twist.
• Lemon Garlic Potatoes: Stir in the zest of one lemon and a tablespoon of lemon juice along with the garlic. After roasting, toss with Parmesan, parsley, and a squeeze of fresh lemon juice for a bright, tangy finish.
• Bacon Parmesan Potatoes: Crumble 4 slices of cooked bacon over the potatoes along with the Parmesan and parsley. The salty, smoky bacon adds another layer of crunch and flavor, making these potatoes a hearty side for brunch or dinner.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to restore crispness.

Freezer

Freeze roasted potatoes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen at 400°F (200°C) for 10-12 minutes.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving.

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5 to 7 minutes, until crisp again. Avoid microwaving, as it will make them soft and soggy.

The potatoes can be parboiled a day ahead: boil them until just tender, drain, and refrigerate. When ready to roast, toss with oil and seasonings and roast as directed — you may need to add a few extra minutes.

The garlic and parsley can also be prepped in advance, but add the Parmesan only after roasting.

Serving ideas

These roasted potatoes are a natural partner for roasted chicken, grilled steak, or pan-seared fish. They also shine alongside a simple green salad or roasted vegetables for a vegetarian main.

Serve them straight from the baking sheet for a casual dinner, or transfer to a platter for a more polished presentation.

For brunch, pair them with scrambled eggs and a side of avocado. They also make a great appetizer when served with a garlicky aioli or a dollop of sour cream. The Parmesan and parsley give them a Mediterranean flair that works with a variety of cuisines, from Italian to American comfort food.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Roasted Potatoes

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, kosher salt, and black pepper until every piece is evenly coated.
2. Spread the potatoes in a single layer on a baking sheet, cut side down. Make sure they are not overcrowded; leave a little space between each piece so they brown rather than steam.
3. Roast for 25 to 30 minutes, until the bottoms are deep golden brown and the potatoes are tender when pierced with a fork. Do not stir too often; let them develop a crust.
4. Remove the baking sheet from the oven. Sprinkle the grated Parmesan and chopped parsley over the hot potatoes. Toss gently with a spatula to coat, scraping up any crispy bits from the pan.
5. Transfer the potatoes to a warm serving plate. Serve immediately while the crust is at its crispiest and the cheese is still melty.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.