Parmesan Potatoes
Parmesan potatoes are crispy, golden, and full of flavor. The perfect side dish for busy weeknights or when you’re serving guests.
Quick Snapshot
- Ready in: 40 minutes
- Servings: 4
- Best For: Weeknight dinners, cookouts, holiday meals
Why You’ll Love This Recipe
- Crispy on the outside and fluffy on the inside
- Simple ingredients you already have in the kitchen
- A side dish that pairs with just about anything
Ingredients for Parmesan Potatoes Recipe
- Baby red potatoes or Yukon gold
- Olive oil
- Minced garlic
- Kosher salt
- Coarse ground pepper
- Parmesan cheese
- Fresh thyme, rosemary or parsley
Step by Step Instructions for Garlic Parmesan Potatoes
- Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.
- Toss with olive oil, garlic, salt and pepper until every piece is coated. Add parmesan, stirring to combine.
- Spread potatoes out in a single layer with the cut side down on the baking pan so they crisp instead of steam.
- Roast 25-30 minutes until golden brown.
- Sprinkle fresh thyme over hot potatoes right before serving.
These garlic parmesan roasted potatoes are the kind of side dish that makes every meal shine. They’re quick, reliable and absolutely delicious with pork chops, chicken, steak or even just a big green salad. The golden edges, the hint of garlic and the fresh thyme make them special without any fuss.
Try these roasted parmesan potatoes this week and see why they’ll quickly become one of your most-loved sides. Don’t forget to leave a comment and rating, I’d love to hear how they turn out in your kitchen!
Parmesan Potatoes
Parmesan potatoes are crispy, golden, and full of flavor. The perfect side dish for busy weeknights or when you’re serving guests.
Servings: 4
Calories: 243kcal
Ingredients
- 1 ½ pounds baby red potatoes or yukon gold potatoes
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 tablespoon fresh thyme rosemary or parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment for easy cleanup.
- Cut potatoes into halves or quarters, keeping them bite-sized for even roasting.
- Toss with olive oil, garlic, salt and pepper until every piece is coated.
- Sprinkle with parmesan cheese, tossing to coat well.
- Spread potatoes out in a single layer on the pan so they crisp instead of steam.
- Roast 25-30 minutes, flipping halfway through, until golden brown.
- Remove from oven and use a spatula to remove the potatoes and crispy cheese bits onto a serving platter. Garnish with fresh herbs.
Notes
Store leftover potatoes in an airtight container in the refrigerator for 3-4 days.
Reheat in a skillet coated with olive oil over medium heat, stirring occasionally until heated through.
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 613mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg
