Roasted Garlic Parmesan Potatoes
These golden roasted potatoes are crispy on the outside, fluffy on the inside, and packed with garlic and parmesan flavor. Perfect as a side dish for almost any meal, they're simple to make but taste like you spent hours in the kitchen.
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
Instructions
- Preheat oven to 200C/400F. Line a baking sheet with parchment paper.
- Wash and cut potatoes into large bites. No peeling needed.
- Boil potatoes for 7 minutes until fork-tender. Drain well and dry over low heat.
- Toss potatoes with oil, parmesan, garlic, oregano, onion powder, salt, and chili flakes.
- Arrange potatoes cut-side down on the lined baking sheet, with toppings under or on potatoes.
- Roast for 30–35 minutes until golden and crispy on the edges.
- Sprinkle with chopped parsley and more salt if needed before serving.
Notes
- Cut all potatoes the same size for even cooking and browning.
- Use only real, freshly grated Parmesan for the best flavor.
- Dry potatoes fully after boiling for crispier results.
- Don’t crowd the baking tray; give potatoes space for roasting.
- Tuck extra cheese mix under potatoes to prevent burning.
- For less spice, simply skip the chili.