Garlic Parmesan roasted potatoes are crispy on the edges with a tender center. They’re easy to make and work well as a side dish for a fancy dinner.
If you love potatoes as a side dish, you’re in the right place. Whether they’re made into summer potato salad or cheesy mashed potatoes, we love this humble starch in any form! Today I’m going to show you how to make delectable roasted potatoes with Parmesan and garlic. These are so addictive, everyone will be asking for seconds!
Why garlic and Parmesan?
Nothing beats the garlic+Parmesan combination. It’s salty, bright and with the help of a bit of zing from garlic, bold in flavor. Now the key here is to use real garlic and real Parmesan cheese. Skip the garlic powder or dry packaged Parmesan if you can and grate your own. It makes all the difference. Read on to learn how to make the crispiest roasted potatoes with Parmesan and garlic!
Tips to get crispy roasted potatoes
Here are a few tips for you to have crispy and perfect roasted potatoes every time:
- Hot oven: Make sure your oven is preheated at 400°F. A hot oven guarantees the potatoes will crisp on each edge.
- Coating: Every single piece of potato should be coated with olive oil for maximum crispiness.
- Stir halfway: Halfway through the roasting, open the door of the oven and, using a large spatula, stir the potatoes so they get crispy on all sides.
- Use a large baking sheet: Overcrowded baking sheets create too much steam, resulting in soggy potatoes.
Oven roasted potatoes ingredients
To make this recipe, you need the following ingredients:
- Potatoes: I used russet potatoes here. They roast very well.
- Olive oil: Extra virgin olive oil is preferred. But you can use canola or any other neutral oil.
- Garlic: As I mentioned before, skip the garlic powder and use real garlic cloves to make this recipe. You can mince them using a knife or a garlic press.
- Parmesan cheese: I always keep a block of parmesan in the freezer and grate it as needed. It comes in pretty handy!
- Dried oregano: An optional addition, but I suggest you don’t skip it.
What kind of potatoes to use?
While we used russet potatoes here to make roasted potatoes, it’s also possible to use other types of potatoes. Some of our favorites are red potatoes, Yukon gold and baby potatoes.
Making these garlic Parmesan roasted potatoes at home is super easy and once you try them, you won’t be able to stop making them because everyone will be requesting them all the time!
Preheat the oven
Preheat your oven to 400°F and coat a baking sheet with cooking spray. Alternatively, you can brush the baking sheet with some olive oil. Make sure the baking sheet is large enough for the potatoes so they won’t overlap.
Prepare the potatoes
Wash the potatoes thoroughly and then dry them. Peel the potatoes (this step is optional) and cut them into pieces no larger than 1 1/2 inch. Place them in a bowl and add minced garlic, olive oil, dried oregano and grated Parmesan. Using a large spoon, stir well to combine and ensure all the potato pieces are coated with olive oil.
Roast the potatoes
Transfer the potatoes to the baking sheet and spread them evenly in one single layer. Roast for about 20 minutes at 400°F and then stir to make sure they get crispy on all sides. Roast for another 15 to 20 minutes until the potatoes are crispy on the outside and tender on the inside.
Crispy Garlic Parmesan Roasted Potatoes
- 2 lbs russet potatoes
- 3 tbsp olive oil extra virgin
- 4 cloves garlic minced
- ⅓ cup freshly grated parmesan
- 1 tsp dried oregano
- 1 tsp salt optional
- Preheat the oven to 400°F and coat a baking sheet with cooking spray.
- Wash and dry the potatoes. Peel the potatoes – this step is optional – and cut them into pieces no larger than 1½ inch.
- Place the potatoes in a large bowl and toss them with garlic, olive oil, grated parmesan cheese and dried oregano.
- Transfer the potatoes to the baking sheet. Roast them in the oven for 20 minutes. Using a metal spatula, flip the potatoes and roast for another 15 to 20 minutes until they are completely cooked.
- Taste and add the salt if needed. Serve immediately.
- You can use yukon gold or red potatoes instead of russet potatoes for this recipe.
- It’s best to freshly grate the parmesan. I always keep a block of parmesan cheese in the freezer and grate it as needed.
- Instead of olive oil, you can use vegetable oil or any other neutral tasting oils.