Garlic Parmesan Roasted Potatoes
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Ultra crisp-tender garlic parmesan roasted potatoes! With a golden brown crust and a soft, fluffy inside. The best side dish for all meals!
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why you’ll love garlic parmesan roasted potatoes
- Pairs well with everything. Roasted potatoes pair alongside any main dish, from a Sunday pot roast to chicken, shrimp, pork, and even holiday dinners.
- Crispy on the outside, fluffy on the inside. These potatoes deliver an irresistible contrast of crispy, golden brown crusts on the outside with warm, fluffy interiors. And potatoes are basically a flavor sponge, easily absorbing all the garlicky-Parmesan flavors as it roasts.
- So easy and effortless. This recipe is low maintenance and versatile with the easiest clean up ever. Season everything on a single sheet pan (why dirty another bowl), roast, stir, and serve warm. Your potato game will never be the same again.
Key Ingredients
Red potatoes
Yukon gold, russet potatoes, or even sweet potatoes can be used here. Cut the potatoes as uniformly as possible for even cooking.
Olive oil
Good quality olive oil is key here. I personally love California Olive Ranch. It’s my go-to bottle that I always have on hand, perfect for grilling, marinades, drizzling, and even baking.
Garlic
Use as little or as much garlic as desired here. Garlic puree also works very well here!
Seasonings
The recipe calls for thyme, oregano, and basil – simple pantry staples!
Parmesan
Freshly grated Parmesan or Parmigiano-Reggiano is best (I personally love the nutty salty flavors of Parmigiano-Reggiano though).
Unsalted butter
Use unsalted butter to finish the dish, adding just a touch of richness. Unsalted allows you to add as much salt (or as little) salt in your dish, giving you more control and consistency. Substitute salted butter, if needed, reducing the amount of salt indicated in the recipe.
Types of potatoes to use
- Red potatoes: red-skinned or waxy potatoes hold their shape well, ideal for a firmer bite
- Russet or Idaho potatoes: with a high starch and low moisture content, these potatoes are ideal for maximum crunch with a fluffy interior
- Yukon golds: these potatoes provide a rich, buttery flavor with a golden crisp exterior
how to make garlic parmesan roasted potatoes
- Season the potatoes. Place the cut potatoes onto a greased baking sheet. Drizzle with the olive oil, then add the garlic, thyme, oregano, basil, and freshly grated Parmesan. Toss well until every piece is evenly coated.
- Roast. Spread the potatoes out in a single layer, avoiding any overlap, and bake at 400°F for 15 minutes. Pro tip: if needed, use a second greased baking sheet.
- Flip and continue roasting. Remove the potatoes from the oven and flip or stir the potatoes. Return to the oven for another 15-20 minutes until the edges are deep golden brown and crispy.
- Add the butter. Stir in the butter directly onto the sheet pan, letting the residual heat melt the butter and coat the potatoes.
- Serve. Sprinkle with fresh chopped parsley and serve warm.
WHAT TO SERVE WITH ROASTED POTATOES
Tools For This Recipe
Garlic Parmesan Roasted Potatoes: Frequently Asked Questions
Peeling is completely optional and depends on personal preference. Leaving the skin on saves time and adds more flavor and texture.
No, parboiling is not required. As long as the potatoes are cut into uniform 1- to 2-inch pieces and spread out in a single layer, they will roast and cook through completely in the oven.
Stirring or tossing the potatoes halfway through should prevent the garlic from burning.
If the potatoes are overcrowded on the sheet pan, they will unfortunately steam instead of roast. The key to crisp-tender roasted potatoes is a durable sheet pan, an even layer of potatoes (no overlap), high heat, a thorough coating of olive oil, and tossed/flipped potatoes at the halfway mark.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 400°F for 10-15 minutes or in the air fryer at 400°F for 3-4 minutes.
Garlic Parmesan Roasted Potatoes
Video
Ingredients
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp, stirring halfway. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is best – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture, and helps the potatoes stay moist and fluffy inside.
- Use firm potatoes. When purchasing red potatoes, look for potatoes that are consistent in size (to ensure even cooking), bright, smooth, with vibrant red skin, and are firm to the touch. Store in a cool, dark, well-ventilated area, preferably in a mesh bag. Smaller potatoes are ideal for roasting, whereas larger potatoes are better suited for boiling and mashing.
- Avoid pre-shredded Parmesan. Freshly grated Parmesan is ideal as it will melt and crisp evenly into a golden crust. Pre-shredded cheese will not bind or crisp in the same way.
- Give the potatoes space. Avoid an overcrowded pan, giving the potatoes enough space on the sheet pan to let the edges turn crispy and golden. When potatoes overlap, the moisture they release will get trapped and steam the potatoes instead.
- Bake directly on the sheet pan. Skip the parchment paper. Bake the potatoes directly on the sheet pan for caramelization and perfectly crispy skin.
- Reheat in the oven or air fryer. Reheat the leftover potatoes in the oven or air fryer to revive some of its crispness.
Did you make this recipe?
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This is a really great recipe. The potatoes had amazing flavor and were crispy on the outside and soft on the inside.
I bet you could use the small potatoes !
Very good!!!!
Easy & so delicious.
These were awesome, everyone loved them! Thanks
This was quick, easy, and awesome. Thanks
I have made this recipe many times and it’s excellent- its my go to recipe whenever we have family over for breakfast or brunch. Also goes really well with a holiday ham dinner. I add it alongside asparagus and make extra hollandaise for the potatoes. The only change I make is to skip the butter. Turns out really good every time. Thank you!
I first made Chunga’s Chicken and potatoes with garlic cream sauce about 5years ago. I make it anytime I want to make a ‘sure fire’ delicious meal. I have been asked for the recipe many times and always send a link to the recipe on Chunga’s website – I’m sure they probably go on to make other recipes from the website. I have just ordered her book…5 years later!
This was a really great recipe. Since I live by myselft I used a bag of of the mini red potatoes which was 1 1 1/2 lbs and made half of the recipe. It was so good! It gave me three large portions.
Just made a half recipe…and it was delish!! Used golden potatoes cause that was what I had, did not use parsley cause I didn’t have any!! And I will make these again, soon! YUMMY!!
I have made this recipe countless times and my family goes nuts every time. Thanks for sharing!
Best potatoes! My family loves these potatoes! They’re the most requested side dish in our house.
These are amazing!!! I used little purple & yellow potatoes. I needed them done a little faster, so I microwaved the potato pieces (with oil & spices) for 2 minutes before putting on the sheet & baking. Everyone devoured them!
Made these last night — they were delicious! I only had Yukon gold potatoes on hand, so they took longer to cook, but the flavor great. The potatoes were crunchy on the outside and soft on the inside. These are going into the regular rotation. Thank you!
Oh my !!!! These taste absolutely amazing ! My husband and I are obsessed with these and I make them at least twice a week. They go with anything and everything but we often make it with chicken souvlaki’s and greek salad..soooo soo good ! I make enough for left overs but usually by the end of the night they are gone. Thanks for this amazing recipe !
I’m picky about potatoes, but these were awesome! I followed the recipe to a T, but finished them off on the grill for 5 minutes. Got some nice grill marks and added Smokey flavor. My new favorite small potato recipe!
I am making this now .
I used fresh everything .
Added in carrots and an assortment of potatoes from red to purple.
And i used toasted garlic olive oil !
Love this recipe! My second time making this & I added cut cauliflower along with the potatoes. Yummy! Thank you for such an easy, delicious recipe!
Hi there! Making this for Christmas Eve! Sounds incredible! Can I make this ahead of time? If so how do you suggest re-heating?
Thank you and happy holidays!
This is my new go to recipe for roasted potatoes and a new family favorite. The recipe was easy to follow.