Description
These Parmesan Garlic Roasted Potatoes are a crispy, golden-brown side dish bursting with garlic flavor and topped with fresh Parmesan cheese and parsley. Perfectly roasted to achieve a crunchy exterior and tender interior, this simple recipe is ideal for any meal and sure to be a crowd-pleaser.
Ingredients
Scale
Potatoes
- 6 large potatoes, peeled and cut into cubes or wedges (Yukon Gold or Russet recommended)
Seasoning
- 4 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 5 cloves garlic, minced
Toppings
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Potatoes: In a large bowl, mix together olive oil, minced garlic, salt, and pepper. Add the peeled and cut potatoes, tossing them thoroughly to ensure each piece is well coated with the garlic-oil mixture.
- Roast: Spread the coated potatoes in a single even layer on the prepared baking sheet. Place in the oven and roast for 30 to 35 minutes, allowing the potatoes to cook until they are golden brown and crispy on the outside while tender inside.
- Broil for Extra Crispiness: Turn on the oven broiler and place the baking sheet under it for 1 to 2 minutes, carefully watching to avoid burning, in order to achieve extra crispy edges on the potatoes.
- Toss with Parmesan and Parsley: Combine freshly grated Parmesan cheese and chopped parsley in a bowl. Add the hot roasted potatoes and gently toss them to coat evenly. The residual heat will slightly melt the cheese, creating a flavorful finish.
Notes
- Using Yukon Gold or Russet potatoes gives the best texture for roasting.
- Make sure to spread potatoes in a single layer to ensure even roasting and crispiness.
- Keep a close eye during broiling to prevent burning.
- Freshly grated Parmesan cheese melts best and provides optimal flavor.
- This recipe can be easily doubled for larger gatherings.
