Introduction
These Garlic Parmesan Roasted Potatoes feature a fluffy interior wrapped in an irresistible, golden cheese crust. Halving baby yellow potatoes or fingerlings creates the perfect surface area to soak up melted butter, garlic, and freshly grated Parmesan cheese. Garnished with freshly chopped parsley, they make an easy, high-impact side dish for weeknight dinners, holiday gatherings, or game-day spreads.
Table of Contents
Ingredients
- 2 lbs (900g) baby Yukon Gold or fingerling potatoes, scrubbed and cut in half lengthwise
- 3 tbsp olive oil
- 2 tbsp melted unsalted butter
- 4 cloves garlic, minced
- ½ cup finely grated Parmesan cheese (freshly grated works best)
- 1 tsp Italian seasoning or dried oregano
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick spray or line it with parchment paper.
- Par-Boil (Optional for Maximum Crispiness): Place halved potatoes in a pot of salted cold water. Bring to a boil and simmer for 5 minutes. Drain thoroughly and let air-dry for 2-3 minutes.
- Season: In a large mixing bowl, combine olive oil, melted butter, minced garlic, garlic powder, paprika, Italian seasoning, salt, and pepper. Add the potato halves and toss until evenly coated.
- Add the Cheese Crust: Sprinkle the grated Parmesan over the potatoes and gently toss so the cheese adheres to the cut sides of the potatoes.
- Arrange: Place the potato halves cut-side down on the prepared baking sheet in a single layer, ensuring they aren’t overcrowded.
- Roast: Bake for 35–40 minutes without flipping, until the bottoms develop a deep golden, crispy Parmesan crust and the insides are tender when pierced with a fork.
- Garnish & Serve: Remove from the oven, transfer to a platter, and sprinkle immediately with fresh chopped parsley.
Service Suggestions
- Main Pairings: Serve alongside grilled steak, roasted chicken, pan-seared pork chops, or baked fish.
- Dipping Sauces: Pair with garlic aioli, sour cream with chives, spicy mayo, or ranch dressing.
Storage Tips
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore the crispy texture. Avoid microwaving, as it will make the crust soggy.
FAQs
- Can I use waxy potatoes like red potatoes? Yes, red potatoes work well, though Yukon Golds provide the creamiest texture inside.
- Why isn’t my Parmesan crust crisping up? Pre-shredded tubbed Parmesan contains anti-caking agents that hinder melting. Use fresh, finely grated Parmesan for the best crust.
- Can I make these in an air fryer? Yes! Air-fry cut-side down at 380°F (193°C) for 18–22 minutes until crispy and cooked through.
These crispy garlic Parmesan potatoes bring together rich, savory flavors with minimal effort. What main dish are you planning to serve alongside these?
Conclusion
With their golden, crunchy cheese crust and tender, buttery centers, these garlic Parmesan potatoes are guaranteed to be a hit at any dinner table. Simple ingredients transform humble potatoes into an unforgettable side dish that elevates even the most basic weeknight meal.