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Crispy on the outside, soft and fluffy in the middle, and coated in melted parmesan and garlic, these Parmesan Garlic Roasted Potatoes are the side dish I make more than any other. They come together with 5 simple ingredients and one baking sheet, and they go with just about anything you’re serving for dinner.
I love potatoes in every form, but roasting is my favorite way to make them. There’s a lot less work involved than mashed potatoes, and you still get that perfect combination of a crispy exterior with a tender, creamy center.
Once the parmesan starts to melt and brown around the edges of each potato, it’s over. These disappear fast at my house. If you want to fill your oven with flavorful sides then you should also try my recipe for roasted broccoli or roasted butternut squash.
Why This Recipe Works
- Just 5 ingredients. Red potatoes, oil, parmesan, garlic powder, and pantry seasonings. No special trip to the store.
- One pan, minimal cleanup. Everything gets tossed in a bowl and baked on a single sheet pan.
- Crispy edges, tender centers. Roasting at a high temperature gives the potatoes a golden, crisp exterior while keeping the inside soft.
Ingredient Notes:
- Red Potatoes: These hold their shape well during roasting and have a naturally creamy texture, so you don’t need to peel them. Yukon Golds also work well and give a slightly more buttery flavor. Russets will roast up crispier on the outside but are a bit starchier inside.
- Vegetable Oil: Helps the potatoes crisp up and lets the seasonings stick. Olive oil or avocado oil both work as substitutes.
- Parmesan Cheese: Use freshly grated parmesan if you can. It melts and browns better than the pre-shredded, powdery kind sold in the shaker container.
- Garlic Powder: Gives even garlic flavor throughout without the risk of burning like fresh minced garlic can at high oven temperatures. If you prefer fresh garlic, stir it in during the last 10 minutes of baking instead of at the start.
- Italian Seasoning: Adds herby depth. A mix of dried oregano and basil works as a substitute if you don’t have Italian seasoning on hand.
How to Make Parmesan Garlic Roasted Potatoes
Preheat the oven to 425°F. A hot oven is key to getting that crispy exterior.
Wash and dice the potatoes into evenly sized, bite-sized pieces. Cutting them uniformly helps them cook at the same rate.
Toss with oil. Add the diced potatoes to a large mixing bowl and toss with the vegetable oil until evenly coated.
Add the parmesan and seasonings. Sprinkle in the parmesan cheese, garlic powder, salt, pepper, and Italian seasoning, then toss again until every piece is coated.
Spread in a single layer on a baking sheet. Give the potatoes some space between pieces so they roast instead of steam.
Bake for 30-35 minutes, until the potatoes are tender and golden brown with crispy edges.
Recipe Tip
If you want extra-crispy potatoes, avoid crowding the pan. If the potatoes are touching or piled up, they’ll steam instead of roast, and you’ll lose that crispy texture.
Serve immediately while the parmesan is still melty and the edges are crisp.
Frequently Asked Questions
Can I double this recipe? Yes. Readers have doubled this recipe with great results, especially when feeding a crowd. Just use two baking sheets instead of piling everything onto one, so the potatoes still have room to crisp up.
What can I serve with parmesan garlic roasted potatoes? These are a versatile side that goes with almost any main dish. They’re especially good alongside roasted or grilled chicken, burgers, and baked chicken drumsticks.
Do I need to peel the potatoes? No. Red potatoes have thin skin that crisps up nicely in the oven, so peeling isn’t necessary. Just give them a good scrub before dicing.
Can I use a different type of potato? Yukon Gold potatoes work well and give a slightly creamier texture. Russets will give you crispier edges but a starchier interior.
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Roasted Parmesan Garlic Potatoes
Ingredients
- 2 pounds red potatoes
- 1/4 cup vegetable oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 425 degrees. Wash and dice potatoes and place in a large mixing bowl.
- Add oil to potatoes and toss to coat. Add in grated parmesan cheese and all seasonings. Toss again to coat. Place on a baking sheet.
- Bake for 30-35 minutes or until potatoes are tender. Serve and enjoy.
Notes
Common Mistakes to Avoid
- Overcrowding the pan. This is the number one reason roasted potatoes turn out soft instead of crispy. Use two pans if needed.
- Cutting potatoes unevenly. Uneven pieces cook at different rates, so some will be underdone while others overcook.
- Skipping the high oven temperature. 425°F is what gives these potatoes their crispy exterior. A lower temperature will bake them through but won’t crisp the outside as well.
- Not tossing thoroughly. Make sure the oil and seasonings coat every piece evenly for consistent flavor and browning.
Nutrition
My whole family loved this! We also shared some with neighbors we took dinner to, so I doubled the recipe and it worked great! Thanks for a quick, delicious, comfort-food recipe!
These are so good! I make them with all kinds of dishes; my family loves them. There are never leftovers of these potatoes!