This post may contain affiliate links. Please read my disclosure policy.
Parmesan Garlic Roasted Potatoes – crispy cubes of potatoes, topped with fresh parsley, melted parmesan cheese, seasoned and roasted to perfection! A foolproof side dish.
I can’t deny that one of my favorite sides are roasted potatoes. I’ve made roasted potatoes with garlic sauce before and I’ve made parmesan roasted potatoes but when you combine both Parmesan cheese and garlic with these potatoes, then we’ve got magic.
I’ve made potatoes every way imaginable! One of my favourite things about them is how versatile they can be – different spices and flavors, you can put just about anything on potatoes! To me, roasted potatoes are the ultimate comfort food. Forget french fries, or mashed potatoes, this is the way to go!
Keep scrolling down to the printable recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Potatoes – Large, peeled, cleaned and cut into cubes or wedges. You can use whatever type of potato you prefer.
- Olive Oil – Can be substituted for vegetable oil, sunflower oil, safflower oil or avocado oil.
- Salt and Pepper – To taste.
- Garlic – Fresh is best! Minced.
- Parmesan Cheese – I used freshly grated, but powdered works as well.
- Parsley – Fresh, chopped. For garnish.
How to make Roasted Potatoes
- Preheat Oven – Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Prep – In a small bowl mix the oil, garlic, salt and pepper. Pour over potatoes and toss until fully covered in mixture.
- Cook – Bake for 30 to 35 minutes. For additional crispiness, turn on the broiler and bake for a couple more minutes until golden brown and crisp to your liking.
- Finish and Serve – In a bowl mix Parmesan cheese and parsley. Pour over potatoes and toss. Serve.
Tips and tricks
- Line Your Pan with Parchment Paper – I use parchment paper (you can use aluminum foil as well) but parchment paper works the best! If you don’t want to be scrubbing potatoes off your pan for days – it’s the way to go.
- Don’t Over-Toss! – Don’t toss the potatoes around while you’re baking them. Leave them be, this will ensure the side that’s touching the parchment paper will get nice and crisp.
- For Extra Crispiness – I like my potatoes really crispy, once they are done their initial roast in the oven, I turn the broiler on for maybe 2 or 3 minutes and leave the potatoes to broil until they are just the way I like them. Make sure you don’t forget to turn off the broiler or you might end up with ashes for dinner!
How to serve
Hot out of the oven, I like to toss my roasted potatoes in an herb and cheese mixture. I used fresh chopped parsley as well as freshly grated Parmesan cheese. As you toss them around in the cheese, it will melt and create a beautiful, glossy finish.
Now, what to pair with these little bites of perfection? Here are some great dinner options from my kitchen:
- Instant Pot Chicken Breast
- Oven Baked Chicken Thighs
- Stuffed Flank Steak
- Spicy Honey Garlic Chicken Thighs
- Skillet Green Beans
- Pork Chops with Pistachio Salmuera
- Chicken Schnitzel or Pork Schnitzel
- Pork Tenderloin
- Baked Chicken Breast
- Pan Seared Pork Chops with Gravy
- Fire Cracker Salmon
How to store leftovers
Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in the refrigerator.
While its not recommended to freeze baked or boiled potatoes potatoes because they can turn out mushy after thawing, roasted potatoes are a different story! You can freeze mashed, roasted or scalloped potatoes because these types of cooked potatoes freeze well; Make sure to freeze in covered airtight containers or heavy-duty freezer bags. Properly stored, they will maintain their best quality for 10-12 months.
Did You Like This Potato Recipe? Try these!
- Roasted Potatoes with Garlic Sauce
- Easy Oven Roasted Potatoes
- Roasted Potatoes with Garlic Aioli
- Perfect Thyme Skillet Potatoes
- Italian Parmesan Roasted Potatoes
- Potato Skins
- Roasted Fingerling Potatoes
- Potatoes Au Gratin
- Hasselback Potatoes
- Baked Potato Soup
- Cheesy Bacon Ranch Potatoes
Looking for more recipes? Follow on…
Parmesan Garlic Roasted Potatoes
- 6 large potatoes peeled and cleaned and cut into cubes or wedges
- 4 tbsp olive oil
- salt and pepper to taste
- 5 cloves garlic minced
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup fresh parsley chopped
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- In a small bowl mix the oil, garlic, salt and pepper. Pour over potatoes and toss until each potato piece is fully covered in olive oil and garlic mixture.
- Bake for 30 to 35 minutes, turn on the broiler and bake for a couple more minutes until golden brown and crispy.
- In a bowl mix Parmesan cheese and parsley. Pour over potatoes and toss around. Cheese will melt and give the potatoes a nice glossy look.
- Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in the refrigerator.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.