Preheat your oven in your head for a moment: 400°F, hot air humming, and garlic-scented oil ready to turn humble potatoes into something addictively crisp. These Crispy Garlic Parmesan Roasted Potatoes are golden on the outside, tender inside, and studded with savory Parmesan and bright parsley. They’re the kind of side dish that disappears fast at weeknight dinners, holiday spreads, and backyard barbecues.
Why you’ll love this dish
This recipe delivers maximum flavor with minimal fuss. A short soak removes excess starch for crunch, high heat develops a golden crust, and adding freshly grated Parmesan toward the end keeps the cheese from burning while creating a crunchy, savory coating.
“Crispy on the outside, fluffy inside — the garlic and Parmesan are the perfect team. My family couldn’t stop reaching for seconds.”
Serve these when you want a side that feels special but doesn’t take all night. If you’re into garlic-Parmesan pairings, you might also enjoy these Garlic Parmesan Cheeseburger Bombs for a fun main to match the potatoes.
How this recipe comes together
A quick overview so you know what to expect:
- Cut potatoes into 1-inch pieces and soak briefly to remove surface starch.
- Toss with olive oil, fresh garlic, and dried herbs for flavor and even coverage.
- Roast at high heat in a single layer to promote browning.
- Flip once, then finish with freshly grated Parmesan and a short final roast to set the cheese.
- Finish with parsley and a quick taste adjustment.
This sequence — soak, high heat, late cheese addition — is what gives you reliably crispy, flavorful results.
What you’ll need
- 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes — both roast well; russets crisp more, Yukons are creamier.
- 1/4 cup (60 ml) olive oil
- 6–8 cloves garlic, minced (or 1½–2 tsp garlic powder if short on time)
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp salt, or to taste
- 2 tbsp fresh parsley, finely chopped
Note: For a sweeter, softer alternative try swapping in sweet potatoes — particularly Murasaki sweet potatoes — which roast beautifully and bring a different texture and sweetness to the table: Murasaki sweet potatoes.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Wash and (optional) peel potatoes. Cut into 1-inch (2.5 cm) bite-sized pieces.
- Soak cut potatoes in cold water for 15–30 minutes to remove surface starch. Drain and pat completely dry with a clean towel.
- Mince garlic and grate Parmesan. In a large bowl combine olive oil, garlic, oregano, thyme, onion powder, pepper, and salt.
- Add dried potato pieces to the bowl and toss vigorously so every piece is well coated.
- Spread potatoes in a single layer on the prepared baking sheet, leaving space between pieces. Roast undisturbed for 20 minutes.
- Pull out the pan and flip or toss the potatoes with a sturdy spatula for even browning. Return to the oven and roast another 20–25 minutes.
- Remove the sheet and evenly sprinkle the grated Parmesan over the potatoes. Gently toss so the cheese clings.
- Roast 10–15 more minutes until deep golden and crispy. Watch closely in this stage so the cheese doesn’t over-brown.
- Transfer to a serving dish, immediately sprinkle with fresh parsley, taste, and adjust salt or pepper if needed. Serve hot.
Best ways to enjoy it
These roasted potatoes are a workhorse side:
- Pair with grilled chicken, roasted or pan-seared fish, or a juicy steak for a classic plate.
- Use them as a brunch side with scrambled eggs and cherry tomatoes.
- Serve alongside roasted vegetables and a creamy sauce for a vegetarian-friendly main.
For a casual approach, top with chopped bacon, a dollop of sour cream, and scallions for loaded potato bites.
Storage and reheating tips
- Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze roasted potatoes, but texture softens. Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Re-crisp in the oven from frozen.
- Reheating: For best crispness, reheat in a 400°F (200°C) oven or in an air fryer for 6–10 minutes. Avoid the microwave if you want to keep them crispy; it makes them soggy.
- Food safety: Cool to room temperature no more than 2 hours before refrigerating. Reheat to 165°F (74°C) if storing leftovers for safety.
Pro chef tips
- Soaking matters: Even 15 minutes in cold water removes surface starch and helps create a better crust.
- Dry thoroughly: Any water left on the potatoes steams them and prevents crisping.
- Don’t overcrowd: Spread in a single layer with space between pieces — crowding produces steam instead of crunch.
- Use high heat and patience: 400°F lets the exterior brown quickly while the interior becomes tender.
- Add Parmesan late: Freshly grated Parmesan is best added near the end so it melts and browns without burning.
- For extra crust, toss with a tablespoon of cornstarch before oiling; it creates a light, crisp coating.
- If garlic is browning too fast, reduce minced garlic by half and add the remainder as garlic powder, or toss on a small amount at the final stage.
Creative twists
- Herb-forward: Swap dried oregano and thyme for fresh rosemary and sage.
- Spicy kick: Add 1/2 tsp smoked paprika or a pinch of cayenne to the oil mix.
- Vegan option: Replace Parmesan with nutritional yeast for a cheesy, dairy-free finish.
- Loaded version: After roasting, toss with cooked crisp bacon, chives, and a drizzle of sour cream.
- Sweet-potato swap: Use sweet potatoes for a sweeter, softer result (adjust roasting time slightly).
- Mediterranean: Add lemon zest, chopped olives, and crumbled feta at the end.
Common questions
Q: Can I make these ahead and reheat?
A: Yes. Make, cool, and refrigerate up to 3–4 days. Reheat in a hot oven or air fryer to restore crispness. Freezing is possible but may slightly change texture.
Q: Will the Parmesan burn if I add it earlier?
A: Parmesan browns and can burn quickly at high heat. Adding it during the final 10–15 minutes prevents over-browning while still yielding a crunchy coating.
Q: Can I use baby potatoes or fingerlings instead?
A: Absolutely. Reduce roasting time if pieces are very small; watch for golden color and fork tenderness.
Q: Is air frying an option?
A: Yes. Air fry at 390°F (200°C) in a single layer for 15–25 minutes, shaking halfway. Add Parmesan near the end.
Q: How can I make them extra crispy?
A: Soak, dry thoroughly, use high heat, leave space between pieces, and avoid flipping too often. A small cornstarch dusting helps.
Q: Any swaps for garlic if I don’t have fresh?
A: Use 1½–2 tsp garlic powder, but fresh garlic gives the best bright flavor. If using fresh, add most of it early and some at the end if you want a fresher hit without burning.
If you want a printable, easy-to-follow single-page version of the recipe or variations to try next time, I can format that for you.
Crispy Garlic Parmesan Roasted Potatoes
Ingredients
Main ingredients
- 2.5 lbs 2.5 lbs russet or Yukon Gold potatoes Russets crisp more, Yukons are creamier.
- 1/4 cup 1/4 cup olive oil
- 6–8 cloves 6–8 cloves garlic, minced Or 1½–2 tsp garlic powder.
- 1/2 cup 1/2 cup freshly grated Parmesan cheese
- 1 tsp 1 tsp dried oregano
- 1/2 tsp 1/2 tsp dried thyme
- 1/2 tsp 1/2 tsp onion powder
- 1/4 tsp 1/4 tsp black pepper
- 1 tsp 1 tsp salt Or to taste.
- 2 tbsp 2 tbsp fresh parsley, finely chopped
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Wash and (optional) peel potatoes. Cut into 1-inch (2.5 cm) bite-sized pieces.
- Soak cut potatoes in cold water for 15–30 minutes to remove surface starch. Drain and pat completely dry with a clean towel.
- Mince garlic and grate Parmesan. In a large bowl combine olive oil, garlic, oregano, thyme, onion powder, pepper, and salt.
- Add dried potato pieces to the bowl and toss vigorously so every piece is well coated.
Cooking
- Spread potatoes in a single layer on the prepared baking sheet, leaving space between pieces. Roast undisturbed for 20 minutes.
- Pull out the pan and flip or toss the potatoes with a sturdy spatula for even browning. Return to the oven and roast another 20–25 minutes.
- Remove the sheet and evenly sprinkle the grated Parmesan over the potatoes. Gently toss so the cheese clings.
- Roast 10–15 more minutes until deep golden and crispy. Watch closely so the cheese doesn’t over-brown.
Finishing Touches
- Transfer to a serving dish, immediately sprinkle with fresh parsley, taste, and adjust salt or pepper if needed. Serve hot.