Garlic Parmesan Roasted Potatoes

Garlic Parmesan Roasted Potatoes

Description

Garlic Parmesan Roasted Potatoes are crisp on the outside, fluffy on the inside, and deeply savory from olive oil, roasted garlic, and aged parmesan cheese. This side dish is designed to complement rich cream-based entrées like Creamy Tuscan Chicken by adding texture, saltiness, and roasted depth. The potatoes are parboiled first to ensure a tender interior, then roasted at high heat to achieve a golden crust. Finished with parmesan and herbs, they deliver bold flavor without overpowering the main dish.

Ingredients

For the Potatoes

  • 2 pounds Yukon Gold or baby potatoes

  • 1 tablespoon kosher salt (for boiling water)

For Roasting

  • 3 tablespoons olive oil

  • 4 cloves garlic, finely minced

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon dried Italian seasoning or dried rosemary

  • ½ teaspoon paprika (optional, for color)

For Finishing

  • ½ cup freshly grated parmesan cheese

  • 2 tablespoons fresh parsley, finely chopped

  • Optional: extra black pepper or red pepper flakes

Preparation Notes

  • Yukon Gold or baby potatoes are ideal because they hold their shape and develop a creamy interior.

  • Parmesan must be freshly grated to melt and cling properly.

  • High oven heat is essential for crisp edges.

Directions

Step 1: Prepare the Potatoes

Wash the potatoes thoroughly and dry them. If using baby potatoes, slice them in half. If using larger Yukon Golds, cut them into evenly sized chunks, roughly 1½ inches each. Uniform size ensures even cooking.

Place the potatoes into a large pot and cover with cold water. Add the tablespoon of salt to the water.

Step 2: Parboil for a Creamy Interior

Bring the pot to a boil over high heat. Once boiling, reduce to a steady simmer and cook the potatoes for 8–10 minutes, just until a knife can pierce them with slight resistance. They should not be fully soft.

Drain the potatoes thoroughly and allow them to steam dry in the colander for 5 minutes. This removes excess moisture and helps create crisp edges later.

Step 3: Preheat the Oven

Preheat your oven to 425°F (220°C). Place a large sheet pan inside the oven while it heats. A hot pan jump-starts browning as soon as the potatoes hit the surface.

Step 4: Season the Potatoes

Transfer the drained potatoes to a large mixing bowl. Drizzle with olive oil and add the minced garlic, salt, black pepper, Italian seasoning, and paprika.

Toss thoroughly until every piece is evenly coated. The potatoes should appear lightly glossy but not oily.

Step 5: Roast Until Golden

Carefully remove the hot sheet pan from the oven. Spread the potatoes onto the pan in a single layer, cut-side down where possible. Do not overcrowd; space allows steam to escape and promotes crisping.

Return the pan to the oven and roast for 25 minutes, undisturbed. This allows a crust to form.

After 25 minutes, remove the pan and flip the potatoes using a spatula. Roast for an additional 15–20 minutes, until deeply golden and crisp on the edges.

Step 6: Add Parmesan

Remove the pan from the oven and immediately sprinkle the grated parmesan evenly over the hot potatoes. Return the pan to the oven for 3–5 minutes, just until the cheese melts and lightly browns.

The parmesan should adhere to the potatoes, forming a savory crust rather than melting into a puddle.

Step 7: Finish and Serve

Remove from the oven and sprinkle with fresh parsley. Taste and adjust seasoning with additional salt or black pepper if needed.

Serve immediately while hot and crisp.

Serving Notes

These potatoes pair exceptionally well with:

  • Creamy Tuscan Chicken

  • Steak or salmon

  • Roasted vegetables

  • Any cream-based sauce (the potatoes soak it up beautifully)

Storage & Reheating

  • Store leftovers in the refrigerator for up to 3 days.

  • Reheat in a 400°F oven or air fryer until crisp. Avoid microwaving, which softens the texture.

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