Description
Crispy and flavorful Parmesan Garlic Roasted Potatoes, perfect as a side dish for any meal. Tender on the inside, golden and crispy on the outside, tossed in garlic-infused olive oil and finished with fresh parsley and melted Parmesan cheese.
Ingredients
Scale
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
Finishing
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Potatoes: In a large bowl, combine olive oil, minced garlic, salt, and pepper. Add the peeled and cut potatoes to the bowl and toss thoroughly until all pieces are well coated with the garlic oil mixture.
- Roast the Potatoes: Spread the coated potatoes out in a single layer on the prepared baking sheet. Place them in the oven and roast for 30-35 minutes, or until the potatoes are golden brown and crispy on the outside, tender inside.
- Broil for Crispiness: Turn on the oven broiler. Broil the roasted potatoes for 1-2 minutes, keeping a close eye to avoid burning, to achieve extra crispy edges.
- Add Parmesan and Parsley: In a separate bowl, combine the grated Parmesan cheese and chopped fresh parsley. Transfer the hot roasted potatoes to this bowl and toss gently to coat. The warmth of the potatoes will melt the cheese slightly, creating a delicious coating.
Notes
- You can use either Yukon Gold or Russet potatoes depending on your preference for texture and flavor.
- Watch carefully during broiling to prevent the potatoes from burning.
- For a spicier kick, add a pinch of red pepper flakes to the olive oil mixture.
- This recipe is perfect for meal prep and tastes great reheated.
- Use fresh garlic and parsley for the best flavor.
