Garlic Parmesan Roasted Potatoes

Crispy, golden baby potatoes roasted with garlic and herbs, then finished with a crunchy Parmesan coating. An easy side for holidays and weeknights.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine American

Servings 6 servings

Calories 230 kcal

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

Make ahead: Cut the potatoes up to 1 day ahead and keep them covered in cold water in the fridge. Dry them well before roasting.
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.

Keyword garlic parmesan roasted potatoes, holiday side dish, parmesan potatoes, roasted potatoes