These Roasted Garlic Parmesan Potatoes are golden bites of goodness! With crispy edges and soft inside, they’re packed with flavor from garlic and cheesy goodness. Yum!
Honestly, who can resist a good potato dish? I like to serve these as a side or even snack on them straight from the pan—no judgment here! 😄
Key Ingredients & Substitutions
Baby Red Potatoes: I love using baby red potatoes for their creamy texture and thin skin. If these aren’t available, you can use Yukon gold potatoes or even small fingerling potatoes for a similar effect.
Olive Oil: Extra virgin olive oil adds a nice flavor. You can replace it with canola oil or avocado oil if you prefer a more neutral taste or need a higher smoke point.
Garlic: Fresh garlic gives the best flavor, but garlic powder can be a quick substitute. Just reduce the amount to about 1 teaspoon since it’s more concentrated.
Parmesan Cheese: For the best results, go for freshly grated Parmesan. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.
Herbs: Dried parsley and oregano are great, but feel free to switch it up! Fresh rosemary or thyme also works well for a different flavor profile.
How Do I Get That Perfect Crispy Texture?
Getting that crispy texture on your roasted potatoes can be tricky but so worth it! Here are some tips:
- Make sure the potatoes are dry before tossing them in oil; this helps them crisp up in the oven.
- Spread the potatoes out in a single layer. Crowding the pan can lead to steaming instead of roasting.
- Turning the potatoes halfway through cooking promotes even browning and crispiness. Take a moment to give them a good toss!
- Don’t skip adding the Parmesan right after removing them from the oven. This allows the cheese to melt and coat the potatoes beautifully.
With these tips, your Roasted Garlic Parmesan Potatoes will come out crispy and delicious every time! Enjoy your cooking!
Roasted Garlic Parmesan Potatoes
Ingredients You’ll Need:
- 2 pounds baby red potatoes, quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to roast in the oven. So, in total, you’ll need around 45-50 minutes from start to finish. A quick and delicious side, perfect for any meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 400°F (200°C). This high temperature is important for getting those potatoes crispy!
2. Prepare the Potatoes:
Wash the baby red potatoes thoroughly to remove any dirt. Then, cut them into quarters to ensure they cook evenly. Use a clean kitchen towel to pat them dry—this will help them crisp up nicely during roasting.
3. Make the Flavored Oil:
In a large mixing bowl, combine the olive oil, minced garlic, dried parsley, oregano, salt, and black pepper. Stir it all together so the garlic and herbs are distributed evenly in the oil.
4. Coat the Potatoes:
Add the quartered potatoes to the bowl and toss them until they are well coated with the garlic and herb oil mixture. Make sure every piece gets some love!
5. Arrange for Roasting:
Spread the coated potatoes in a single layer on a baking sheet. You can line the sheet with parchment paper for easier cleanup (and it helps to prevent sticking) or just spray it lightly with cooking spray.
6. Roast the Potatoes:
Place the baking sheet in your preheated oven and roast for 30-35 minutes. Be sure to turn the potatoes halfway through cooking to ensure they get evenly crispy and golden on all sides.
7. Cheese Time!
Once the potatoes are out of the oven and golden brown, sprinkle the grated Parmesan cheese over the top. Toss them gently to coat; the heat from the potatoes will melt the cheese slightly, making it gooey and delicious!
8. Final Touches:
If you like, garnish with a little extra fresh parsley for color and freshness. Serve the potatoes warm, enjoy!
These crispy, flavorful roasted potatoes are sure to be a hit—perfect for any meal as a delightful side dish!
Can I Use a Different Type of Potato for This Recipe?
Absolutely! While baby red potatoes are great for their creamy texture and thin skin, you can also use Yukon golds, Russets, or even fingerling potatoes. Just keep in mind that cooking times may vary slightly depending on the type and size of the potato.
Can I Make This Dish Dairy-Free?
Yes, for a dairy-free version, simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without the dairy. There are also dairy-free Parmesan alternatives available at many grocery stores!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, which helps to keep them crispy. You can also use a microwave if you’re in a hurry, but they might lose some crunch.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add other veggies like bell peppers, carrots, or Brussels sprouts. Just make sure to cut them into even sizes and adjust the cooking time as needed for the best results!
