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Dinner Side Dishes One Pot Vegetarian Potatoes
4.9 from 8 votes

Parmesan Garlic Roasted Potatoes

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By: Joanna Cismaru 9 Comments

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.

Parmesan Garlic Roasted Potatoes on a baking sheet

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!

Ingredients

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

  1. Preheat Oven – Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
  2. Prep – In a small bowl mix the oil, garlic, salt and pepper. Pour over potatoes and toss until fully covered in mixture.
  3. 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.
  4. Finish and Serve – In a bowl mix Parmesan cheese and parsley. Pour over potatoes and toss. Serve.
garlic and parsley tossed together

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!
Parmesan Garlic Roasted Potatoes on a baking sheet garnished with parsley

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.

Parmesan Garlic Roasted Potatoes on a baking sheet

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up shot of garlic parmesan roasted potatoes
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4.88 from 8 votes

Parmesan Garlic Roasted Potatoes

Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Rate Recipe
Parmesan Garlic Roasted Potatoes – so crispy and delicious, roasted to perfection! A perfect side dish.
6

Ingredients

  • 6 large potatoes (peeled and cleaned and cut into cubes or wedges)
  • 4 tablespoon olive oil
  • salt and pepper to taste
  • 5 cloves garlic (minced)
  • 1/4 cup Parmesan cheese (freshly grated )
  • 1/4 cup fresh parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Notes

  1. Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in the refrigerator.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 202kcal (10%)Carbohydrates: 22g (7%)Protein: 6g (12%)Fat: 11g (17%)Saturated Fat: 2g (13%)Cholesterol: 3mg (1%)Sodium: 86mg (4%)Potassium: 726mg (21%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 243IU (5%)Vitamin C: 23mg (28%)Calcium: 108mg (11%)Iron: 6mg (33%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of garlic parmesan roasted potatoes

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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9 Comments
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Yuri
Yuri
Posted: 2 years ago

5 stars
It is an awesome dish, thanks for sharing.

0
Reply
Monica
Monica
Posted: 7 years ago

Can you also use sweet potatoes?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Monica
Posted: 7 years ago

Absolutely, sometimes I mix sweet potatoes, potatoes, bell peppers, carrots and onions together! The BEST!

0
Reply
sherry from sherrys pickings
sherry from sherrys pickings
Posted: 7 years ago

yum yum these sound seriously delish! i love potatoes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  sherry from sherrys pickings
Posted: 7 years ago

Thanks Sherry. 🙂

0
Reply
Maureen | Orgasmic Chef
Maureen | Orgasmic Chef
Posted: 7 years ago

5 stars
Oh my, I saw these yesterday and fell in love. Seriously, is there anything better than roasted potatoes? Yes, add parmesan and garlic! 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maureen | Orgasmic Chef
Posted: 7 years ago

Agreed! 🙂

0
Reply
Judy
Judy
Posted: 9 years ago

Delicious. I also love roast potatoes. I must confess that I don’t use my baking tins any more. I use the silver aluminium – English spelling – ones that are thrown away after. I hope you won’t be disappointed with me. Head bowed in shame.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

Those work too, no cleaning required with those. 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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