Garlic Parmesan Crispy Potatoes
These potatoes are the ultimate side dish! Cut into chunks, tossed with garlic and Parmesan, then roasted until the edges are impossibly crispy. The inside stays fluffy while the outside becomes golden and crunchy. They're addictively good and pair perfectly with any meal!
Ingredients
- 2 lbs baby potatoes (or Yukon gold), quartered
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter, melted
- Fresh parsley, chopped for garnish
- Extra Parmesan for serving
Instructions
- 1 Preheat oven to 425°F.
- 2 Cut potatoes into quarters (or halves if using baby potatoes).
- 3 In a large bowl, toss potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, paprika, salt, and pepper.
- 4 Spread potatoes in a single layer on a large baking sheet, cut side down.
- 5 Roast for 30-35 minutes until golden brown and crispy on the bottom.
- 6 Flip potatoes and roast another 10-15 minutes until all sides are crispy.
- 7 Remove from oven and immediately drizzle with melted butter.
- 8 Toss to coat.
- 9 Garnish with fresh parsley and extra Parmesan cheese.
- 10 Serve hot.
Chef's Tips
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Don't overcrowd the baking sheet - use two if needed for maximum crispiness.
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Make sure potato pieces are similar sizes for even cooking.
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The cut sides should be touching the pan for best browning.
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Don't stir too often - let them develop that golden crust.
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Fresh garlic is key - don't substitute garlic powder.
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For extra crispy potatoes, parboil for 5 minutes first, then roast.
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These reheat well in the oven or air fryer.
Nutrition Information
| Calories | 280kcal |
|---|---|
| Protein | 7g |
| Carbohydrates | 34g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | 340mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.