Garlic Parmesan Roasted Potatoes are the perfect side dish—crispy on the outside, fluffy on the inside, and loaded with savory flavor. They pair perfectly with the creamy Chicken and Dumplings, or really any meal.
Here is a foolproof recipe for the best oven-roasted potatoes.
The Best Garlic Parmesan Roasted Potatoes
Why this recipe works:
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Parboiling the potatoes creates a starchy “paste” that makes them extra crispy.
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High heat ensures a golden-brown crust.
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Fresh garlic is used two ways (in the toss and as a finishing touch) for maximum flavor without burning.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 35-40 minutes
Ingredients
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For the Potatoes:
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2 lbs (about 900g) Yukon Gold or Russet potatoes
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2 tbsp olive oil (or avocado oil)
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2 tbsp unsalted butter, melted
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4-5 cloves garlic, minced (divided)
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1 tsp salt (plus more for the boiling water)
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1/2 tsp black pepper
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1 tsp dried parsley (or 1 tbsp fresh, chopped)
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For the Finish:
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1/4 cup freshly grated Parmesan cheese
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2 tbsp fresh parsley, chopped (for garnish)
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Instructions
1. Prep the Potatoes
Preheat your oven to 400°F (200°C) .
Wash and scrub the potatoes. You can peel them if you like, but the skin adds texture and crispiness. Cut the potatoes into uniform 1.5-inch chunks. (If using small baby potatoes, you can leave them whole or cut them in half).
2. Parboil (The Secret to Crispy Potatoes)
Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water (it should taste like sea water).
Bring to a boil and cook for 7-10 minutes. You want the potatoes to be slightly tender on the outside but still firm in the center—a fork should meet a little resistance.
Drain the potatoes in a colander. Give the colander a few good shakes to roughen up the edges of the potatoes. This creates more surface area for crisping. Let them steam dry for 2-3 minutes to remove excess moisture.
3. Season the Potatoes
In a large bowl, whisk together the olive oil, melted butter, half of the minced garlic (about 2 cloves), salt, pepper, and dried parsley.
Add the hot, dried potatoes to the bowl and toss gently until every piece is well coated in the oily mixture.
4. Roast
Spread the potatoes in a single layer on a large baking sheet. Make sure they aren’t crowded, or they will steam instead of roast. If they are crowded, use two pans.
Roast for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes.
Return to the oven and roast for another 15-20 minutes, until they are deep golden brown and crispy.
5. Add Garlic & Cheese
Remove the potatoes from the oven. Immediately sprinkle them with the remaining fresh minced garlic (this cooks gently in the residual heat without burning) and the freshly grated Parmesan cheese.
Toss gently on the baking sheet to combine. The heat from the potatoes will melt the cheese slightly.
6. Serve
Transfer to a serving platter, garnish with fresh chopped parsley, and serve immediately.
Quick Tips
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Fresh Garlic vs. Powder: For the best flavor, use fresh garlic. Garlic powder can burn and become bitter in the oven, which is why we add half the fresh garlic at the end.
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Grate Your Own Cheese: Pre-shredded bagged cheese contains starches that prevent it from melting smoothly. Grating your own Parmesan ensures it melts into a lovely, salty crust on the potatoes.
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Leftovers: These are amazing the next day. Reheat them in an air fryer at 350°F for 3-4 minutes to bring back the crispiness.