Crisp, tender Garlic Parmesan Roasted Potatoes make an ideal side for weeknight dinners and special gatherings. They combine bright garlic, savory parmesan, and herbs for a simple, flavorful dish that comes together quickly.
Garlic Parmesan Roasted Potatoes
These potatoes are golden and crispy on the outside, soft and creamy inside. They’re an easy crowd-pleasing side—perfect for busy evenings or when you need a reliable dish to serve guests.
Made with baby red potatoes tossed in olive oil, garlic, dried herbs, salt, pepper, and parmesan, this roast is both flavorful and satisfying. It’s an uncomplicated side that pairs well with many mains.
Ingredients:
- Red potatoes, quartered
- Olive oil
- Minced garlic
- Dried oregano
- Salt
- Black pepper
- Grated parmesan cheese
- Chopped parsley for garnish (optional)
Instructions:
Preheat the oven to 400°F (204°C). In a large bowl, combine quartered baby red potatoes, olive oil, minced garlic, dried oregano, salt, and black pepper. Toss until the potatoes are evenly coated.
Stir in half of the grated parmesan, then transfer the seasoned potatoes to a 3-quart casserole dish or a 9×13 pan. Cover with foil and bake for 20 minutes to begin softening the potatoes and locking in moisture.
After 20 minutes, remove the foil and sprinkle the remaining parmesan evenly over the potatoes. Return the dish to the oven, uncovered, and roast for another 20 minutes or until the potatoes are golden and crisp at the edges. Finish with chopped parsley if desired and serve hot.
More Side Dishes
Macaroni and Cheese
Potatoes Au Gratin
Cream Cheese Mashed Potatoes
Baked Parmesan Zucchini
Garlic Parmesan Roasted Potatoes
Equipment
-
3 quart casserole dish or 9×13 casserole dish
-
tin foil
-
mixing bowl
Ingredients
- 48 ounces red potatoes, quartered
- ¼ cup olive oil
- 3 teaspoons minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup grated parmesan cheese
- chopped parsley for garnish (optional)
Instructions
-
Preheat the oven to 400°F (204°C).
-
In a large bowl, combine quartered red potatoes, olive oil, minced garlic, oregano, salt, and pepper. Toss to coat evenly.
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Mix in half of the parmesan, then transfer the potatoes to a casserole dish.
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Cover with foil and bake for 20 minutes.
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Remove the foil and sprinkle the remaining parmesan over the potatoes.
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Return the dish to the oven, uncovered, and roast for another 20 minutes until golden and crisp.
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Serve hot, garnished with chopped parsley if desired.