Golden on the outside, fluffy in the middle, and finished with savory Parmesan, these garlic Parmesan roasted potatoes are an easy side for weeknight dinners. Baby potatoes roast in one layer for crisp edges, while the garlic and cheese go in near the end so they stay fragrant instead of burning.
Why this roasted potato method works
Dry potatoes brown better than damp ones, and a hot oven encourages a crisp surface without deep-frying. Placing the cut sides against the pan helps them color evenly. Garlic and Parmesan are added late in the roast because both can scorch if exposed to high heat for the full cooking time.
Serve them with roast chicken, salmon, or a simple salad. For another cozy potato dinner, see our loaded baked potato soup; for a crisp main dish alongside these potatoes, try crispy oven-fried chicken.
Ingredients and smart swaps
Baby Yukon Gold potatoes give a creamy center; baby reds also work. Cut larger potatoes into evenly sized 1-inch pieces so they finish at the same time. Use finely grated Parmesan so it clings to the potatoes, and mince the garlic finely for even flavor. Pecorino Romano is a saltier swap, so taste before adding extra salt. Dried parsley can replace fresh parsley, though fresh gives the brightest finish.
How to make garlic Parmesan roasted potatoes
- Heat the oven. Set it to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup. Rinse the potatoes and dry them thoroughly with a clean towel.
- Season and arrange. Halve the potatoes. Toss with olive oil, salt, black pepper, and Italian seasoning until lightly coated. Spread in one layer with cut sides facing down; leave a little space so they roast instead of steam.
- Roast until nearly tender. Bake for 20 minutes without moving them. Check a larger piece with a fork; it should be beginning to soften.
- Add garlic and cheese. Carefully turn the potatoes. Stir in the minced garlic and half of the Parmesan, then roast 8–10 minutes more, until the centers are tender and the edges are browned. If your pieces are small, begin checking at 8 minutes.
- Finish and serve. Sprinkle with the remaining Parmesan and return to the oven for 1–2 minutes. Toss with parsley and taste for salt. Serve hot.
Tips for crisp, flavorful potatoes
- Dry the potatoes well after rinsing; surface moisture slows browning.
- Use a large pan or two smaller pans. Crowding traps steam.
- Keep the garlic pieces small and add them late to prevent bitterness.
- For extra crisp edges, preheat the empty sheet pan in the oven and carefully add the potatoes to it.
Make ahead and leftovers
These potatoes are best just out of the oven, but leftovers can be refrigerated in a covered container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for about 8–12 minutes, or in an air fryer until hot and crisp. Avoid the microwave if you want to keep the edges firm. Refrigerate leftovers within 2 hours; see the FoodSafety.gov cold-storage guidance for general storage recommendations.
Estimated Nutrition
Per serving (1/4 of the recipe). Values are estimates and can vary by potato size, cheese brand, and seasoning.
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 36 g |
| Protein | 7 g |
| Total fat | 10 g |
| Saturated fat | 3 g |
| Fiber | 4 g |
| Total sugars | 2 g |
| Sodium | 430 mg |
Garlic Parmesan Roasted Potatoes
Ingredients
Method
- Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Rinse the potatoes and pat them very dry.
- Toss the potatoes with olive oil, salt, pepper, and Italian seasoning. Arrange cut sides down in one layer and roast for 20 minutes.
- Add the minced garlic and half of the Parmesan, turning the potatoes so they are coated. Roast 8 to 10 minutes more, until fork-tender and browned at the edges.
- Sprinkle with the remaining Parmesan and return to the oven for 1 to 2 minutes, just until the cheese softens. Watch closely so the garlic does not scorch.
- Finish with parsley, taste for salt, and serve hot.
