Crispy Garlic Parmesan Roasted Potatoes
These crispy garlic Parmesan roasted potatoes are golden on the outside, tender inside, and perfect for any occasion.
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.
Notes
For extra crispiness, toss with a tablespoon of cornstarch before adding oil. These roasted potatoes pair well with grilled chicken, fish, or as a brunch side.