Roasted Garlic Parmesan Potatoes (Easy Side!)

Name: Roasted Garlic Parmesan Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 kg baby potatoes; 6 medium garlic cloves ((minced)); ½ cup finely shredded parmesan; 1½ tablespoons vegetable oil; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1 teaspoon salt; ¼ teaspoon dried chili flakes ((optional)); 2 tablespoons chopped fresh parsley

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Do you want a simple and tasty potato dish? Try roasted garlic parmesan potatoes! This side is crispy outside, fluffy inside, and full of flavor.

You use parmesan and garlic for a bold taste. The best part is, making them is super easy. Today, I am sharing the exact steps so you can enjoy this side with your family.

Let’s make your meal special, just with potatoes! Hungry? Let’s get started now.

Why You’ll Love This Recipe?

Crisp outside, soft and fluffy inside with each bite.
Simple steps make it an easy dish anytime you want.
Parmesan and garlic add a really bold flavor here.
A hint of spicy kick makes things extra special.

Ingredients You’ll Need

Baby potatoes: Small potatoes work best; tender and creamy inside, easy to cut and enjoy. No peeling needed, just wash and go.
Fresh parmesan cheese: Buy a block and shred it yourself. This gives deep flavor and melty texture without a weird powdery taste.
Vegetable oil: Use plain oil like sunflower, rice bran, or grapeseed. These help make the potatoes crispy and keep flavors light.
Garlic cloves: Use several garlic cloves for a great aroma and bold taste. More garlic means a stronger, vibrant flavor in every bite.
Dried oregano: This herb brings a little earthiness and a hint of Italian taste to the potatoes. It mixes great with cheese.
Onion powder: Never skip this. It boosts savory flavor, giving the potatoes a lovely, gentle, onion-like background.
Chilli flakes: For gentle heat, sprinkle dried chili on top. Leave them out if you don’t want any spice.
Salt: Needed for flavor. I always taste before serving, since parmesan can be salty too. Adjust a little at the end.
Fresh parsley: Chop it up. Sprinkle on after roasting. Parsley gives fresh color and a bright taste to finish.

Equipment You’ll Need

Large saucepan: This holds the potatoes for boiling, so they cook evenly. It should leave room for gentle shaking without splashing.
Chopping board and sharp knife: These help you cut potatoes safely into neat, bite-sized chunks. Use the board to handle other ingredients, too.
Baking sheet or tray: Use a lined, flat tray to roast the potatoes. This lets them brown evenly, for extra crispiness on all sides.

How to Make Roasted Garlic Parmesan Potatoes?

Making roasted garlic parmesan potatoes is so easy. You prep, boil, season, and roast. Soon, the house smells delicious, and you get tasty potatoes ready to serve.

Step 1: Prep the potatoes.

Wash the potatoes well, dry with a towel, then cut them into large bite-sized pieces. If small, just poke holes using a knife.

Step 2: Parboil for softness.

Put potatoes in a saucepan. Add water to cover. Bring to a boil and simmer 7 minutes, until fork-tender but not falling apart.

Step 3: Drain and dry potatoes.

Drain potatoes completely and return to the saucepan. Gently heat while shaking for about 30 seconds, getting rid of extra moisture.

Step 4: Mix with flavors.

Add oil, shredded parmesan, minced garlic, oregano, onion powder, salt, and chili flakes (if using). Stir everything gently so potatoes all get coated.

Step 5: Roast until golden.

Place potatoes flat side down on a lined sheet. Tuck leftover topping under each piece. Bake at 400°F (200°C) for 30-35 minutes, until golden and crispy.

Step 6: Serve with fresh parsley.

Remove from oven. Toss with chopped parsley for bright color and extra flavor. Taste for salt. Serve hot with your meal.

Tips for the Best Recipe

Cut potatoes the same size: Size matters to make sure all potatoes cook perfectly and finish together for the best texture.
Dry out potatoes well: After boiling, shake the pan gently over heat for extra dryness, keeping outsides crisp and fluffy inside.
Use fresh parmesan cheese: Grate real parmesan from a block. It melts better and has a stronger flavor than pre-shredded store packs.
Don’t skip mixing flavors: Toss everything until each potato is coated. This helps parmesan and spices stick and roast nicely and evenly.
Roast with potatoes flat: Lay potatoes cut-side down on the tray, and tuck extra topping under for crispier crust and no wasted cheese.

Variations and Substitutions

Try another cheese: Swap parmesan for asiago or pecorino if you want a switch. Both give a savory taste, but use the real blocks, not powders.
Make them spicy or mild: Leave out chili for kids or add more for heat-lovers. You can also use smoked paprika for warmth without spice.
Swap herbs: Use thyme, chives, or even a little rosemary instead of parsley or oregano if you want a slightly different flavor twist.
Use a different potato: Yukon gold, Maris Piper, or Russet potatoes also work. Just cut bigger ones into chunky pieces for the best results each time.
Add a squeeze of lemon: Just before serving, a quick squeeze of lemon brightens everything. It adds freshness, especially if skipping chili flakes.

Make-Ahead and Storage Tips

Prepare up to roasting: You can wash, cut, parboil, and even season potatoes ahead. Store covered in the fridge until ready to roast.
Keep leftovers fresh: Put extra roasted potatoes in a tight container in the fridge for three or four days, and reheat on a tray.
Reheat right: To get crispness back, spread potatoes on a baking sheet and warm in a hot oven for 10 minutes, not in the microwave.
Freeze for later: Parboil and season, cool, then freeze in a single layer. Roast from frozen, adding 5–10 minutes to cook time.
Store chopped herbs separately: Keep parsley or other herbs dry in a small bag in the fridge. Sprinkle on potatoes right after reheating.

Serving Ideas

Perfect with grilled chicken: I love serving these crispy potatoes with grilled chicken for an easy family dinner. The garlic and cheese make every bite pop.
Great for BBQ: I add this side to burgers, steaks, or barbecue plates. They are a crowd-pleaser and feel special at any outdoor meal.
Easy paired with salmon: Roasted potatoes work so well next to baked or grilled salmon. Sprinkle a bit more lemon zest for an extra spark.
Brunch winner: Top eggs or add to a breakfast bowl with ham or sausage. A savory potato makes brunch fun and colorful.
Tasty in salads: Toss leftovers in a cold salad with baby spinach, bacon bits, and a little vinaigrette. It’s yummy as a picnic dish.

Frequently Asked Questions (FAQs)

Baby potatoes are easy to cut, soft inside, and get crispy outside. Yukon golds, russets, or Maris Piper also cook well and taste great roasted.

Yes, parboil and season ahead, store in the fridge, and roast when ready. This works for busy nights or for prepping before a big meal.

No need to peel. The skin gets crispy in the oven and gives a nice bite to each piece. Just wash and cut before boiling.

Fresh Parmesan makes a big difference in taste and texture. Pre-shredded mixes have extra starch and don’t melt or crisp up as well.

Lay leftovers on a baking sheet and bake in a hot oven for 10 minutes. This keeps them crispy and brings back fresh flavor, not soggy.

Take a look at them. They should be golden and crispy. The cheese on top should look brown and crunchy. Poke one with a fork—it should slide in easily.