Crispy Parmesan Garlic Roasted Potatoes

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Crispy Parmesan Garlic Roasted Potatoes

The ultimate “hero” side dish: golden-brown and crispy on the outside and buttery-soft on the inside.

  • Prep time: 10 minutes

  • Cook time: 30 minutes

  • Total time: 40 minutes

  • Servings: 6-8

Ingredients

  • 3 lbs small red-skinned potatoes, halved (keep the skins on!)

  • 2 tbsp refined olive oil

  • 5 cloves fresh garlic, finely crushed

  • 1 tsp dried thyme

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ⅓ cup finely shredded or grated aged Parmesan cheese

  • To taste: Coarse sea salt and freshly ground black pepper

  • 2 tsp unsalted butter, melted (for the finish)

  • 2 tsp fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or a thin layer of oil.

  2. Season the Potatoes: In a large mixing bowl, combine the halved potatoes, olive oil, crushed garlic, thyme, oregano, basil, and Parmesan cheese.

  3. Toss: Add a generous pinch of coarse salt and black pepper. Toss vigorously until every potato is evenly coated in the oil, herbs, and cheese.

  4. Arrange: Spread the potatoes onto the prepared sheet pan in a single layer. For the best results, try to place as many as possible cut-side down—this creates that “gourmet” crispy crust.

  5. Roast: Bake for a total of 30 minutes.

  6. Flip: At the 15-minute mark, use a spatula to flip the potatoes. This ensures they get golden-brown on all sides and prevents the garlic from burning.

  7. Final Touch: Once the potatoes are tender and crispy, remove them from the oven. Immediately drizzle with the melted butter and sprinkle with fresh parsley.

  8. Serve: Best enjoyed hot right off the pan!

Pro-Tips for Success

  • The Dry Secret: If you wash your potatoes right before cooking, pat them completely dry with a towel. Moisture creates steam, which leads to soggy potatoes rather than crispy ones.

  • Sheet Pan Space: Don’t crowd the pan! If the potatoes are piled on top of each other, they will steam. Use two pans if necessary to keep them in a single layer.

  • Leftovers: These stay good in the fridge for up to 5 days. To bring back the crunch, pop them in an air fryer at 350°F for 3–5 minutes.

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