Crispy Garlic Parmesan Potatoes (Print Version)

Crispy golden potatoes with garlic, Parmesan, and herbs. Soft inside, perfect for a flavorful side.

# Components:

→ Main

01 - 1 1/2 pounds baby potatoes, halved or quartered
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/4 teaspoon red pepper flakes, optional
08 - Salt, to taste
09 - Black pepper, to taste

→ Garnish

10 - Fresh parsley, chopped

# Method:

01 - Set the oven temperature to 400°F (200°C) and allow it to fully preheat.
02 - Combine the halved or quartered baby potatoes in a large mixing bowl with olive oil, minced garlic, dried oregano, dried thyme, red pepper flakes if using, salt, and black pepper.
03 - Sprinkle the grated Parmesan cheese over the seasoned potatoes and toss to ensure they are thoroughly coated.
04 - Arrange the potatoes in an even layer on a baking sheet. Roast for 25 to 30 minutes, turning them halfway through, until golden and crispy outside and tender inside.
05 - Remove the potatoes from the oven. Garnish with freshly chopped parsley and serve hot.

# Expert Advice:

01 -
  • Uses only a handful of simple ingredients from the pantry
  • Crowd-pleaser that pairs with almost anything from roast chicken to a hearty salad
  • Perfectly crispy on the outside and tender on the inside every time
  • Ready in about 40 minutes no fuss
02 -
  • High in flavor but easy on effort so anyone can make these
  • Gluten free naturally and vegetarian
  • Perfect make-ahead and reheat well for leftovers
  • Parmesan is the secret ingredient that crisps up beautifully and adds so much flavor
03 -
  • Always let the potatoes touch the hot baking pan directly for maximum browning
  • Do not overcrowd the pan or steam will soften the crust and they will not get that lovely crunch
  • You can toss the potatoes with the cheese right before baking to avoid sticky hands
  • I learned early on that flipping gently halfway through prevents sticking but keeps the cheesy crust mostly intact
Return