Crispy Garlic Parmesan Roasted Baby Potatoes
These Garlic Parmesan Roasted Potatoes are the ultimate side dish upgrade: creamy baby potatoes roasted until golden and crisp, infused with fresh garlic and herbs, then finished with a melty, crunchy Parmesan crust that everyone fights over. They’re foolproof, crowd-pleasing, and pair beautifully with steak, chicken, fish, burgers, or just about anything. Ready in under an hour with minimal hands-on time.
Servings: 4–6 (as a side)
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes
Approximate Nutrition per Serving (for 6): ~220–260 kcal, ~6–8g protein
Ingredients
- 2 pounds (about 900 g) baby potatoes (Yukon Gold, red, or mixed—halved or quartered if larger than bite-size)
- 3 tablespoons extra-virgin olive oil
- 4–5 cloves garlic, finely minced (fresh for best flavor)
- ¾ cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano if possible—pre-grated won’t crisp as well)
- 1 teaspoon fine sea salt (or kosher salt)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 2 tablespoons fresh parsley, finely chopped (for garnish—optional but adds freshness)
- Optional extras: Pinch of smoked paprika, red pepper flakes, or garlic powder for extra depth
Step-by-Step Instructions
- Preheat and prep
Preheat oven to 400°F (200°C / 180°C fan). Line a large rimmed baking sheet with parchment paper (this prevents sticking and makes cleanup easy). For extra crispiness, lightly grease the parchment or use a bare sheet. - Season the potatoes
In a large mixing bowl, combine the halved baby potatoes with olive oil, minced garlic, salt, black pepper, and Italian seasoning. Toss thoroughly until every piece is evenly coated—make sure the garlic is distributed well so no one gets a big raw bite. - Arrange and cheese
Spread the potatoes cut-side down in a single layer on the prepared baking sheet (this maximizes browning and crispiness—don’t overcrowd; use two sheets if needed).
Generously sprinkle the grated Parmesan evenly over the top of the potatoes, letting it fall into the crevices and coat the surfaces. - Roast to golden perfection
Roast for 35–40 minutes, flipping the potatoes halfway through with a spatula (around the 18–20 minute mark) to brown both sides. They’re done when the edges are deeply golden and crispy, the Parmesan is melted and browned in spots, and a fork slides easily into the centers. - Finish and serve
Remove from the oven and let rest 2–3 minutes (the cheese will crisp up even more as it cools slightly).
Transfer to a serving platter or keep on the sheet for family-style. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot—watch them disappear fast!
Pro Tips for Maximum Crispiness & Flavor
- Cut-side down — Roasting cut-side down first creates the best crust.
- Freshly grate Parmesan — Pre-shredded has anti-caking agents that prevent crispiness.
- Don’t skip the flip — Flipping halfway ensures even browning on both sides.
- Parmesan placement — Sprinkle generously but evenly—too much in one spot can make it greasy.
- Make-ahead — Roast earlier and reheat at 425°F for 5–8 minutes to recrisp.
Delicious Variations
- Cheesy upgrade — Mix in ¼ cup shredded mozzarella with the Parmesan for extra melt.
- Spicy version — Add ½ tsp red pepper flakes or smoked paprika to the seasoning.
- Herb twist — Swap Italian seasoning for fresh rosemary or dill.
- Veggie add-ins — Toss in broccoli florets, cauliflower, or sliced zucchini halfway through roasting.
These Garlic Parmesan Roasted Potatoes are crispy, garlicky, cheesy perfection—the kind of side dish that turns a simple meal into something special. They’re ridiculously addictive and guaranteed to get rave reviews! Try them this week and let me know your favorite main to pair them with in the comments. 🥔🧄🧀
