Save Crispy garlic Parmesan crusted potatoes are my go-to comfort side when I want something irresistibly crunchy outside yet soft inside. The cheesy golden crust and hit of roasted garlic make them disappear fast whenever I bring them to the table.
When I first tried these at a potluck I could not believe how quickly they were snatched up. I now make extra for leftovers but they rarely last past dinner.
Ingredients
- Baby potatoes: Essential for the fluffy inside and crispy shell Choose even sizes for even cooking
- Olive oil: Gives rich flavor and promotes browning Go for a robust extra-virgin oil if possible
- Garlic: Freshly minced brings out that classic aroma I always use firm fresh garlic for best taste
- Grated Parmesan cheese: Creates a golden crust Use real Parmesan if you can not the canned kind
- Dried oregano: Infuses the potatoes with herbal notes Rub between your fingers to release flavor before using
- Dried thyme: Savory depth that goes so well with potatoes Choose aromatic dried thyme not powdery old stock
- Red pepper flakes: Optional for a gentle kick Add only if you like a hint of heat
- Salt and pepper: Essential for balance and enhancing all the flavors Use sea salt or kosher for crunch
- Fresh parsley: Adds color and freshness Snip it right before serving so it stays bright
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit which is 200 degrees Celsius so it is fully heated by the time your potatoes are prepped. Roasting at a high temperature is key for an ultra-crispy finish.
- Prepare the Potatoes:
- Cut the baby potatoes in halves or quarters so all pieces are around the same size. Place them in a large bowl. Drizzle with olive oil then add garlic oregano thyme optional red pepper flakes salt and pepper. Toss thoroughly until every potato is glistening and seasoned all over.
- Coat with Parmesan:
- Sprinkle grated Parmesan cheese over the potatoes. Toss again to ensure an even coating on each potato piece. The cheese will help form a savory crunchy crust as the potatoes bake.
- Roast the Potatoes:
- Arrange potatoes cut side down in a single layer on a rimmed baking sheet lined with parchment or lightly greased for best crisping. Roast for 25 to 30 minutes flipping gently about halfway through. You want deeply golden edges and fork-tender insides.
- Garnish and Serve:
- Once the potatoes are beautifully crisp take them out and sprinkle immediately with chopped fresh parsley. Let them cool just briefly so the crust firms up then serve hot for ultimate crunch.
Save The first time my sister tasted these she asked for the recipe before even finishing her plate. Now it is our shared favorite for holidays and casual dinners alike.
Storage Tips
Store leftover potatoes in an airtight container in the refrigerator. They stay good for up to three days though the crust may soften a little. Bring back their crisp by reheating in a hot oven for about ten minutes or popping them in the air fryer. You can pack leftovers in a lunchbox and they hold up surprisingly well for next day meals
Ingredient Substitutions
If you can not find baby potatoes small yukon golds or red-skinned potatoes work just fine. Just cut them into equal bite sizes. Try swapping dried oregano and thyme for Italian seasoning or your preferred herbs. A sprinkle of freshly grated pecorino cheese or shredded asiago can be a fun twist if you are out of Parmesan
Serving Suggestions
These potatoes make a knockout side with roast pork grilled steak baked salmon or simply topped with a poached egg. Mix into grain bowls or hearty salads for extra texture. Dress it up with a little lemon zest or even a dollop of yogurt-based dip for a bright finish
Cultural and Seasonal Context
While Parmesan crusted potatoes are beloved in American home cooking cheese and potato pairings have deep roots in European comfort food of all kinds. In the winter I choose heartier fresh herbs and serve alongside roasts In warmer weather I garnish with more parsley and serve with grilled veggies
Seasonal Adaptations
Use fresh garlic scapes in late spring for a milder note. Swap in sweet potatoes for an autumn-inspired take. Add chopped rosemary or chives freshly picked in summer
Success Stories
Many readers tell me these potatoes saved their holiday dinners when guests surprised them. Kids especially love the crispy bits and will ask for seconds every time. A friend once told me this was her first recipe that made her feel like a real cook
Freezer Meal Conversion
Let cooked potatoes cool completely before freezing. Freeze in a single layer on a tray then transfer to a freezer-safe bag. Reheat from frozen at 400 degrees Fahrenheit for about fifteen minutes shaking the pan once for crisp
Save Enjoy every crunchy bite and share the recipe with fellow potato lovers at your next meal.
Recipe FAQ Section
- → What type of potatoes work best?
Baby potatoes are ideal for crispiness and quick roasting, but small Yukon Golds or red potatoes also work well.
- → How do I make the potatoes extra crispy?
Broil the potatoes for 2-3 minutes after baking to enhance the golden crust and achieve extra crunch.
- → Can I add other seasonings?
Yes, experiment with rosemary, smoked paprika, or a squeeze of lemon before serving for extra flavor.
- → Is it necessary to peel the potatoes?
No, leaving the skins on helps with texture and flavor, but you can peel them if preferred.
- → How should leftovers be stored?
Store cooled potatoes in an airtight container in the fridge. Reheat in the oven to maintain crispiness.