Description
These Parmesan Garlic Roasted Potatoes are crispy on the outside and tender on the inside, coated with a flavorful blend of garlic, olive oil, freshly grated Parmesan cheese, and fresh parsley. Perfect as a delicious side dish for any meal, they offer a savory taste with an irresistible golden crust.
Ingredients
Potatoes
- 6 large potatoes, peeled and cut into cubes or wedges (Yukon Gold or Russet recommended)
Seasoning
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 5 cloves garlic, minced
Topping
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Season Potatoes: In a large bowl, combine the olive oil, minced garlic, salt, and pepper. Add the peeled and cut potatoes and toss thoroughly until each piece is well coated with the mixture.
- Roast: Spread the coated potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 30-35 minutes, or until they develop a golden brown, crispy exterior while remaining tender inside.
- Broil: Turn on the broiler and broil the potatoes for an additional 1-2 minutes. Keep a close eye to prevent burning, as this step crisps the edges further and enhances the texture.
- Toss with Parmesan and Parsley: In a clean bowl, combine the freshly grated Parmesan cheese and chopped parsley. Add the hot roasted potatoes and gently toss them to coat evenly. The warmth of the potatoes will slightly melt the cheese, creating a savory coating.
Notes
- Use Yukon Gold potatoes for creamier texture or Russet potatoes for a fluffier interior.
- Adjust garlic quantity based on preference for milder or stronger garlic flavor.
- For extra crispiness, cut potatoes into uniform pieces to ensure even roasting.
- Serve immediately for best texture and flavor.
- Can be kept warm in a low oven for up to 15 minutes if preparing ahead.
