I still remember the first time I made garlic parmesan potatoes – or rather, the first time I nailed them. It was a weeknight, I was tired, and I just wanted something comforting and utterly delicious to go alongside a simple roasted chicken. What I pulled out of the oven that night wasn’t just another side dish; it was a revelation. Crispy edges, creamy interiors, and that irresistible, savory punch of garlic and salty parmesan. It was so good, I immediately started experimenting, determined to make them perfect every single time. And after many batches, I’m thrilled to share how to achieve that 8-star result consistently.
Why you’ll love this dish
These aren’t just any roasted potatoes; they’re the garlic parmesan potatoes that will steal the show at any meal. You’ll adore them because they hit all the right notes: they’re incredibly flavorful, boasting that savory, aromatic garlic and salty parmesan married with tender potatoes. They offer a delightful contrast of textures – perfectly crispy on the outside, fluffy and soft on the inside. Plus, they’re surprisingly simple to make, yet feel gourmet enough for a special occasion. Whether you’re looking for a crowd-pleasing side for a holiday dinner, a comforting accompaniment to a weeknight roast, or simply a delicious snack, these potatoes are your go-to.
> “I thought I knew good roasted potatoes, but these Garlic Parmesan Potatoes are on another level! The crispy bits are addictive, and the flavor is just incredible. My family devoured them!” – A Happy Home Cook
The cooking process explained
Making these glorious garlic parmesan potatoes involves a few straightforward steps designed to maximize flavor and texture. First, you’ll prepare your potatoes, giving them a quick par-boil to ensure a tender interior. This step is crucial for that ideal fluffy texture. Next, they’re tossed with olive oil, a generous amount of minced garlic, and seasonings, ensuring every surface is coated. Finally, they’re roasted at a high temperature until golden brown and crispy, with the parmesan cheese added towards the end to create a delicious, slightly crusty, cheesy exterior that is absolutely irresistible.
Key ingredients
To create these irresistible Garlic Parmesan Potatoes, you won’t need anything too exotic. It’s all about quality and combining simple flavors perfectly.
- Potatoes: About 2 lbs, ideally small to medium-sized Yukon Golds or red potatoes. Their waxy-starchy balance gives the best texture – creamy inside, crispy outside.
- Olive Oil: 2-3 tablespoons, extra virgin for flavor.
- Garlic: 4-6 cloves, minced. Don’t be shy here; it’s garlic parmesan potatoes after all!
- Parmesan Cheese: 1/2 cup, freshly grated. This makes a huge difference in flavor and melt. Pre-shredded can work, but fresh is king.
- Fresh Parsley: 2 tablespoons, chopped, for garnish and a fresh finish.
- Salt & Black Pepper: To taste. Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.
Directions to follow
Let’s get these potatoes from your counter to your plate, 8-star style!
- Prep the Potatoes: Wash and scrub your potatoes thoroughly. Cut larger potatoes into 1-inch pieces. Aim for uniform size so they cook evenly. Smaller potatoes can be halved or quartered.
- Par-Boil for Perfection: Place the cut potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until they are just tender when pierced with a fork but not mushy. Drain very well in a colander and let them sit for a few minutes to steam dry – this helps them get extra crispy.
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Flavor Infusion: In a large bowl, toss the drained, par-boiled potatoes with the olive oil, minced garlic, salt, and black pepper. Stir gently to ensure all potatoes are evenly coated.
- Roast to Golden: Spread the potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure good air circulation, which is key for crispiness. Roast for 20 minutes.
- Add the Parmesan: After 20 minutes, remove the baking sheet from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the potatoes. Gently toss to combine, spreading them back into a single layer.
- Final Roast: Return to the oven and roast for another 15-20 minutes, or until the potatoes are deeply golden brown and crispy, and the parmesan has formed a melted, slightly crusty layer.
- Garnish and Serve: Transfer the roasted potatoes to a serving dish. Garnish with fresh chopped parsley if desired. Serve immediately and enjoy!
How to plate and pair
These Garlic Parmesan Potatoes are incredibly versatile. For plating, simply pile them high on a rustic serving platter, allowing their golden crispiness and vibrant parsley to shine. They’re hearty enough to stand on their own as a snack or appetizer, especially with a side of aioli or ranch for dipping.
As a side dish, they pair beautifully with almost anything. Think roasted chicken, a perfectly seared steak, baked salmon, or even a hearty meatloaf. For a vegetarian meal, consider serving them alongside a vibrant green salad, grilled halloumi, or a lentil burger. The rich, savory flavors also complement fresh, bright vegetables like steamed asparagus or green beans.
Keeping leftovers fresh
Should you miraculously have any leftovers (which is a rare occurrence with these!), proper storage is key to maintaining their deliciousness.
- Storage: Once completely cooled, transfer the potatoes to an airtight container. They will keep in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat Garlic Parmesan Potatoes in the oven or an air fryer. Preheat your oven to 375°F (190°C) and spread the potatoes on a baking sheet. Heat for 10-15 minutes, or until warmed through and re-crisped. An air fryer at 375°F (190°C) for 5-7 minutes also works wonders for bringing back that crispiness. Avoid the microwave, as it will make them soft and lose their texture.
- Freezing: Freezing is not recommended for roasted potatoes, as the texture tends to become mushy upon thawing and reheating. It’s best to enjoy these fresh!
Extra advice
To consistently achieve those 8-star results, here are a few pro tips:
- Don’t Skip the Par-Boil: This is truly the secret weapon. It ensures the potatoes are cooked through and tender before they even hit the oven, leading to that perfect creamy interior and giving their exterior a head start on crisping up.
- Don’t Crowd the Pan: This is crucial! If potatoes are too close together, they’ll steam instead of roast, leading to soggy spuds. Give them space to get good and crispy.
- Steam Dry After Draining: After par-boiling, let the potatoes sit in the hot colander for a few minutes. The residual heat will dry off excess moisture, promoting crispiness later in the oven.
- Fresh Garlic is a Must: Garlic powder just won’t cut it here. Freshly minced garlic provides that pungent, aromatic flavor that makes these potatoes irresistible.
- Grate Your Own Parmesan: While convenient, pre-grated parmesan often contains anti-caking agents that can prevent it from melting smoothly and creating that fantastic crust. Freshly grated Parmigiano Reggiano is worth the extra effort.
Different ways to try it
Once you’ve mastered the classic, don’t be afraid to experiment with these Garlic Parmesan Potatoes!
- Herbaceous Twist: Add other fresh herbs along with the parsley, like finely chopped rosemary or thyme, for an extra layer of aroma.
- Spicy Kick: A pinch of red pepper flakes tossed with the garlic and oil will give these potatoes a subtle, pleasant heat.
- Lemon Zest Brightness: Finish with a sprinkle of fresh lemon zest at the end for a bright, tangy contrast to the rich flavors.
- Garlic Confit Potatoes: For an even deeper garlic flavor (and a little extra effort), gently confit the minced garlic in olive oil on the stovetop over low heat for about 10-15 minutes until softened and slightly golden, then toss the potatoes with this infused oil and garlic bits.
- Cheesy Variations: Experiment with different hard, salty cheeses. Pecorino Romano can offer a sharper, saltier kick compared to Parmesan.
Common questions
Why do my roasted potatoes always turn out soggy?
A: The most common culprits for soggy roasted potatoes are overcrowding the baking sheet and not drying them sufficiently after par-boiling. Ensure potatoes are in a single layer with space between them, and always let them steam dry for a few minutes in a colander after boiling to remove surface moisture.
Can I use different types of potatoes besides Yukon Golds or red potatoes?
A: While Yukon Golds and red potatoes offer the best balance of starch and wax for crispy exteriors and creamy interiors, you can use russet potatoes. If using russets, consider soaking the cut potatoes in cold water for 15-30 minutes before boiling to remove excess starch, which helps with crispiness. Just be sure to dry them thoroughly!
What if I don’t have fresh parmesan? Can I use powdered?
A: While powdered parmesan (the kind in a shaker) will add some cheesy flavor, it won’t melt and create that delicious, slightly crusty layer like freshly grated Parmesan cheese. For the best 8-star results, fresh is highly recommended. If you absolutely must use powdered, be aware the texture will differ.
Garlic Parmesan Roasted Potatoes
Equipment
- Large baking sheet
- Large bowl
- Spatula
Ingredients
Main Ingredients
- 2 pounds Potatoes Yukon Gold or similar waxy
- 3 tablespoons Olive Oil good quality
- 4-5 cloves Garlic minced
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons Fresh Parsley chopped
- Salt To taste
- Black Pepper To taste (freshly ground)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash the potatoes thoroughly, then cut them into consistent 1-inch cubes or wedges, leaving the skin on or peeling them as desired.
- In a large bowl, combine the olive oil and minced garlic.
- Add the chopped potatoes to the bowl, sprinkle generously with salt and pepper, and toss until evenly coated.
Cooking
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Bake for 20 minutes, then carefully flip the potatoes with a spatula.
- Return to the oven and roast for another 15-20 minutes until tender and lightly browned.
- Remove the baking sheet from the oven and sprinkle the freshly grated Parmesan cheese evenly over the potatoes.
- Return to the oven for 5-7 minutes more, or until the cheese is melted, bubbly, and golden-brown.
Serving
- Transfer the roasted potatoes to a serving dish, garnish with fresh chopped parsley, and serve hot.