These Garlic Parmesan Roasted Potatoes are a simple yet flavorful side dish that pairs perfectly with any meal.
Packed with fiber from red potatoes, protein from Parmesan, and heart-healthy fats from olive oil, they’re both nutritious and satisfying.
Quick to prep and oven-roasted to golden perfection, this recipe is ideal for easy weeknight dinners or meal prep.
Garlic Parmesan Roasted Potatoes
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Aluminum foil (to line baking sheet)
- Cooking spray or oil for greasing
Ingredients
- 3 pounds red potatoes halved or quartered
- ¼ cup olive oil
- 1 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by setting your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting. While the oven warms, line a large baking sheet with aluminum foil for easy cleanup. Lightly coat the foil with cooking spray or a small drizzle of olive oil to prevent sticking. This ensures your potatoes will roast evenly and crisp up beautifully.
- Wash and Cut Potatoes: Rinse 3 pounds of small red potatoes thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel or paper towel to help them roast better. Depending on the size of your potatoes, cut them in half or into quarters, making sure the pieces are roughly uniform. This ensures each piece cooks evenly and achieves a consistent golden texture.
- Prepare Garlic and Herbs Mixture: In a large mixing bowl, combine ¼ cup olive oil, 4 minced garlic cloves (or 1 teaspoon garlic powder), ½ teaspoon dried thyme, ½ teaspoon dried oregano, and freshly ground black pepper to taste. Add 1 teaspoon of salt or more depending on your preference. Stir the mixture gently to combine the flavors. The oil will help the herbs and garlic coat the potatoes evenly and infuse them with flavor as they roast.
- Toss Potatoes in Seasoning: Add the prepared potato pieces to the herb and garlic mixture. Sprinkle 1 cup of grated Parmesan cheese over the top. Using a large spoon or your hands, gently toss everything together until all potato pieces are thoroughly coated with the oil, garlic, herbs, and cheese. Make sure each potato piece has a thin layer of cheese, which will melt and form a golden, crispy crust during roasting.
- Arrange Potatoes on Baking Sheet: Transfer the seasoned potatoes onto the prepared baking sheet. Spread them out into a single layer with the cut side facing down. Avoid overcrowding the pan, as this can cause the potatoes to steam instead of roast, preventing them from developing a crispy exterior.
- Roast Potatoes to Golden Perfection: Place the baking sheet in the preheated oven. Roast the potatoes for 35–40 minutes, turning them 2–3 times during cooking. Use a spatula to gently flip the potatoes, ensuring all sides achieve a golden brown, crispy texture. Keep an eye on them in the last 5–10 minutes, as ovens vary and you want them perfectly crisp but not burnt.
- Check for Doneness: Test a potato piece by piercing it with a fork. It should slide in easily, indicating the potatoes are tender inside. The exterior should be golden brown and crispy, while the inside remains soft and fluffy. If necessary, roast for an additional 5 minutes, checking frequently to avoid overcooking.
- Garnish and Serve: Remove the potatoes from the oven and transfer them to a serving dish. Sprinkle 2 tablespoons of freshly chopped parsley over the top for a pop of color and added freshness. Taste and adjust the seasoning with additional salt or pepper if desired. Serve immediately while hot and crispy, making this a perfect side dish for any meal.
Notes
- Red potatoes work best for roasting because their firm texture holds up well and becomes tender without falling apart.
- Cutting the potatoes into uniform sizes ensures even cooking and consistent crispiness.
- Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.
- Parmesan cheese adds a nutty, savory layer; using freshly grated cheese improves melting and flavor.
- Turn the potatoes 2–3 times during roasting to achieve golden, crispy edges on all sides.
- This recipe is naturally gluten-free and can easily fit into a vegetarian meal plan.
- Olive oil contributes healthy fats, while parsley adds a fresh, herbaceous finish.
Chef’s Secrets: Tips For Perfect Potatoes
To get the crispiest, most flavorful roasted potatoes, start by preheating your oven thoroughly—roasting in a hot oven is key to browning.
Patting the potatoes dry before tossing them with oil helps prevent steaming, giving you that golden crust everyone loves.
Don’t skimp on seasoning: the combination of salt, garlic, Parmesan, and herbs ensures every bite is perfectly balanced.
For extra richness, sprinkle a little Parmesan halfway through roasting to create a deeper cheesy crust.
Using fresh herbs at the end adds brightness and aroma that dried herbs can’t fully replicate.
Serving Suggestions: Pairing Ideas And Enhancements
These Garlic Parmesan Roasted Potatoes are wonderfully versatile.
Serve them alongside roasted chicken, grilled steak, or pan-seared fish for a hearty meal.
They also pair beautifully with vegetarian mains like baked tofu, roasted vegetables, or a fresh green salad.
For added texture, sprinkle toasted pine nuts or breadcrumbs on top before serving.
A drizzle of lemon juice or balsamic reduction can provide a tangy contrast, enhancing the rich, savory flavors.
They are perfect for casual weeknight dinners, holiday spreads, or meal-prep-friendly lunchboxes.
Storage Tips: Keep Potatoes Fresh Longer
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, spread them on a baking sheet and warm in a 375°F oven for 10–15 minutes to regain their crispiness, or reheat in a skillet with a small drizzle of olive oil.
Avoid microwaving if possible, as this can make them soggy.
You can also freeze roasted potatoes: cool completely, spread on a baking sheet, freeze individually, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen for best texture.
Frequently Asked Questions
1. Can I use other potatoes instead of red?
Yes! Yukon Gold or baby potatoes are excellent alternatives.
Russets can also be used, but they are softer and may become slightly crumbly when roasted.
Cutting them evenly is key to prevent uneven cooking.
2. Can I make this recipe vegan?
Absolutely! Replace Parmesan cheese with a plant-based alternative or nutritional yeast.
Nutritional yeast adds a similar savory, nutty flavor and keeps the dish dairy-free while still crispy and delicious.
3. How can I make these extra crispy?
Patting the potatoes dry before tossing with oil, roasting at a high temperature, and spacing them apart on the baking sheet ensures maximum crispiness.
Turning them halfway through cooking promotes even browning.
4. Can I prepare this ahead of time?
Yes! You can cut and season the potatoes a few hours ahead, keeping them refrigerated until ready to roast.
This makes weeknight cooking faster. Roasted potatoes also taste great cold in salads or as a snack.
5. Can I add other flavors or spices?
Definitely! Smoked paprika, rosemary, or crushed red pepper flakes can enhance flavor.
Experiment with different herbs or spices to match your main dish or personal taste preferences.
