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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I tried this and it was delicious
Potatoes are my favorite and these are delicious! I always have to cook mine a little longer (maybe my potatoes are bigger?), but they always turn out great. I think the butter at the end is the trick!
I also wanted to let you know that I included this recipe in my recent Easter side dish roundup post (3/30/15). I hope everyone gets a chance to try these potatoes. If you want me to remove your picture from my site, please let me know. I did give credit and note that everyone should pin from the original source.
hello! just found your blog! i just read your faqs and am so inspired that you were able to quit your day job to become a full time food blogger. congrats!! 🙂
made these potatoes for dinner and they were just like you said. delicious. crisp on the outside and tender on the inside. found the recipe on pinterest and will definitely make again. thanks for sharing a great recipe.
These potatoes were utterly fantastic. Will be my go to taters from now on.
These were a huge hit! I left off the basil and thyme and went easy on the rest because of picky kids and everyone loved them. Thanks!
These look delicious! But is there any way you could make these using russet potatoes instead? What would you recommend? Thanks!
Russet potatoes should work just fine.
Made them for my book group and everyone loved them!! They’re SO GOOD! These are going to be my go-to side dish. Didn’t hurt that the recipe was so quick and easy.
These were fantastic! Making them again tonight.. thank you!
This makes a perfect fit with roast lamb – as does your garlic roast carrots recipe! . I am looking forward to my Sunday Roast this week!
Made these last night to go along in the oven with a lemony dill baked salmon. Excellent partner! I’m making them again as “bites” to take with a dipping sauce to a football playoff party today. Will cook them like the recipe says, then load them in my crock pot (pre-warmed, and lined with a paper towel on bottom and one laid in and pinned down with the lid to collect any moisture) for the ride over to the friends house and just keep them on warm. Yummy, gotta get buisy
Great idea! I never would have thought of that.
What goes good with these? They look AMAZING!
You can really pair any main dish with this – that’s the beauty of this recipe!
Try it and loves the way the potatoes taste. Great recipe.
They were very good. Next time I am going to cut them into smaller pieces though.
I’m going to make these tonight with the standing rib roast I got for my mom’s birthday and a nice salad. Here’s hoping they taste as good they sound (and as good as I know they’re going to smell)!
So these are in the oven right now and it smells unbelievable! Can’t wait for dinner!
Dinner is served! Thanks a bunch Chung-Ah!
Omigosh, I am so glad I found this blog! I made these potatoes last night and they were fabulous. At first I was a bit disconcerted that the parm wasn’t really sticking to the potatoes, but those crunchy bits that ended up on the pan were the perfect accompaniment to the delicious potatoes. Much better by far than the garlic parmesan potatoes I had been making.
I’ve bookmarked several other intriguing recipes and can’t wait to try them. Thank you.
Yup. Definitely making these tonight.
Roasted potatoes are one of my favorite comfort foods. Potatoes are one of the “dirty dozen” so buying organic is a good option to reduce chemical exposure.