Crispy Garlic Parmesan Roasted Potatoes (Easy Holiday Side)
Garlic Parmesan roasted potatoes are the side dish that disappears first at my table. They are crispy and golden outside, soft and fluffy inside, and finished with a crunchy, cheesy coating.
You only need baby potatoes, olive oil, garlic, Parmesan and a few pantry spices. There is no boiling first and no fancy steps.
I make them for holiday dinners when the mashed potatoes are already covered, and on regular weeknights when I want something easy and comforting.
Why You’ll Love These Roasted Potatoes
- Extra crispy. Roasting cut side down gives a deep golden crust.
- Cheesy and garlicky. Parmesan turns into a crunchy coating.
- No peeling. Baby potatoes have thin skins.
- One pan. Easy prep and easy cleanup.
- Goes with everything. Turkey, ham, steak, chicken or fish.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Baby gold potatoes: Creamy inside and thin-skinned. Red potatoes or cubed Yukon Golds also work.
- Olive oil: Helps the potatoes brown and crisp.
- Garlic: Fresh minced garlic, added halfway so it does not burn.
- Parmesan cheese: Finely grated Parmesan melts and crisps best.
- Seasonings: Italian seasoning, paprika, salt, pepper and fresh parsley to finish.
How to Make Garlic Parmesan Roasted Potatoes
- Preheat. Heat the oven to 425°F (220°C) and line a baking sheet.
- Season. Toss the halved potatoes with oil and spices. Place them cut side down.
- Roast. Roast for 20 minutes until the bottoms are golden.
- Add garlic and cheese. Toss with the garlic and sprinkle on the Parmesan.
- Finish. Roast 15 to 20 minutes more until crisp. Top with parsley.
My Tips for the Best Roasted Potatoes
- Dry the potatoes well after washing. Wet potatoes steam instead of crisp.
- Cut them all the same size so they finish together.
- Leave them alone for the first 20 minutes. Moving them too soon tears the crust.
- Use the finely grated Parmesan, not shreds, for an even, crunchy coating.
Variations to Try
- Rosemary: Add 1 tablespoon of chopped fresh rosemary with the garlic.
- Spicy: Add a pinch of red pepper flakes.
- Lemon: Squeeze fresh lemon over the top before serving.
- Ranch: Swap the Italian seasoning for dry ranch seasoning.
Make-Ahead, Storage and Reheating
- Make ahead: Cut the potatoes up to 1 day ahead and keep them covered in cold water in the fridge. Dry well before roasting.
- Storage: Refrigerate leftovers up to 4 days.
- Reheating: Warm at 400°F (200°C) or in an air fryer for 8 to 10 minutes to crisp them again.
What to Serve With It
These potatoes are perfect with a holiday roast. Try them with my Beef Tenderloin With Garlic Herb Butter or my Honey Garlic Glazed Christmas Ham, plus a simple green salad.
Frequently Asked Questions
Do I need to boil the potatoes first? No. Baby potatoes are small enough to roast tender from raw.
Why are my potatoes not crispy? Usually the pan was crowded or the potatoes were wet. Give them space and dry them well.
Can I use garlic powder? Yes. Use 1 teaspoon and add it with the other spices at the start.
Can I make these in an air fryer? Yes. Air fry at 400°F (200°C) for 18 to 22 minutes, shaking halfway, and add the Parmesan for the last 3 minutes.
One Last Thing
I hope these garlic Parmesan roasted potatoes become a favorite in your home. If you make them, please leave a comment and a star rating below. And save the recipe to your holiday sides board on Pinterest!
Garlic Parmesan Roasted Potatoes
Ingredients
- 2 1/2 lb baby gold potatoes halved (quartered if large)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 4 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, pepper, Italian seasoning and paprika. Arrange cut side down in a single layer.
- Roast for 20 minutes, until the cut sides are golden.
- Add the garlic, toss, and sprinkle the Parmesan evenly over the potatoes.
- Roast 15 to 20 minutes more, until the potatoes are tender inside and the cheese is crisp and golden.
- Top with parsley and serve hot.
Notes
Storage: Refrigerate leftovers up to 4 days.
Reheat: Warm at 400°F (200°C) or in an air fryer for 8 to 10 minutes to re-crisp.
Variations: Use red potatoes, add fresh rosemary, a pinch of red pepper flakes, or a squeeze of lemon at the end.
