Roasted red potatoes tossed with garlic, Parmesan, herbs, and olive oil—crispy outside, tender inside, and dangerously good.

Okay, so… I’m not saying I’ve made an entire dinner out of Parmesan Garlic Roasted Potatoes, but I’m also not not saying that. One night, after a long day that felt like it had 14 Mondays crammed into it, I opened the fridge, stared into the void, and realized I had exactly one plan: roast something and pretend it was intentional.

There were red potatoes in the drawer. A half-used chunk of Parmesan. Garlic because there’s always garlic. And I just went for it. Tossed everything in olive oil and hoped for the best.

Thirty minutes later, I pulled a tray out of the oven that smelled like an Italian nonna had come to rescue me. I ate half of them standing over the stove. The other half? My family devoured them in about four minutes. No main dish in sight. No one even asked. That’s the magic of crispy potatoes, apparently.

Why You’ll Love This Parmesan Garlic Roasted Potatoes Recipe?

They’re that perfect middle ground between effortless and impressive. The outside gets crisp and golden—like actually crispy, not just “meh” crispy—and the inside stays fluffy and soft. And then there’s the garlic. Oh, the garlic. It roasts just enough to mellow out, while still giving you that bold flavor punch.

And the Parmesan? It’s not just sprinkled on top like an afterthought. It bakes into the potatoes. Little golden cheesy bits on every piece. Honestly, I didn’t even know that was a thing until I accidentally overbaked a batch and found myself picking the crispy cheese off the foil. Highly recommend.

These potatoes also play well with pretty much anything. Grilled chicken? Yes. A fancy roast? Absolutely. That questionable veggie burger from the back of the freezer? Hey, they’ll save it.

Ingredient Notes:

Here’s the thing: these aren’t complicated. But each ingredient pulls its weight.

Red potatoes (3 pounds) – They crisp beautifully and don’t fall apart. You can use Yukon golds or even russets, but keep the pieces small so they roast evenly.
Olive oil (2 tablespoons) – Helps everything caramelize and keeps the garlic from burning. Go for extra virgin if you have it, but no pressure.
Garlic (5 cloves, minced) – Yes, five. No, it’s not too much. If you’re a garlic person, you get it.
Thyme, oregano, basil – The holy trinity of pantry herbs. Start with 1 tsp thyme and ½ tsp each of the others. Don’t overthink it. A little extra never hurt anyone.
Parmesan cheese (⅓ cup) – Freshly grated is ideal, but honestly? I’ve used the stuff in the green can and lived to tell the tale. Still tasty.
Salt & pepper – Season generously. Potatoes need it.
Unsalted butter (2 teaspoons, melted) – You can skip it, but don’t. It’s like a finishing gloss. Makes everything feel a little fancier than it actually is.
Chopped parsley (optional) – Purely for aesthetics. If you don’t have it, no biggie. You’re not being graded.

How To Make Parmesan Garlic Roasted Potatoes?

Step 1: Preheat and prepare.
Turn the oven to 400°F. Line a baking sheet with foil and give it a light coat of oil or non-stick spray. Trust me, you don’t want to scrape off cheese later.

Step 2: Toss and season.
Cut the potatoes in half (or quarters if they’re big) and throw them in a big bowl. Add the olive oil, garlic, herbs, Parmesan, salt, and pepper. Mix it all up. I use my hands because it just works better, even if I regret it every time I forget I have a papercut.

Step 3: Arrange for max crisp.
Lay the potatoes out on your sheet pan, cut side down. That’s the key. That’s how you get that beautiful caramelized underside that makes people think you went to culinary school.

Step 4: Roast and flip.
Bake for about 25–30 minutes. Flip them halfway through so both sides get golden. If you forget to flip? Meh. They’ll still taste great, just a little uneven.

Step 5: Butter and parsley (if you’re feeling it).
Right before serving, melt the butter and drizzle it over the hot potatoes. Sprinkle parsley over the top if you’re going for that “hostess with the mostest” energy.

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Storage Options:

Honestly, leftovers are rare. But if you manage to save some, they’ll keep in the fridge for a few days. Reheat them in the oven or a skillet to bring the crisp back. The microwave works in a pinch, but they’ll be softer.

Pro move? Turn them into a breakfast hash. Crack an egg over them, maybe toss in some spinach or peppers. Suddenly you’re a brunch genius.

Variations and Substitutions:

These roasted potatoes are super forgiving. Don’t be afraid to experiment.

Try different cheeses – Pecorino, cheddar, even crumbled feta (though it won’t get crispy).
Add heat – A pinch of chili flakes or cayenne if you want to spice things up.
Use sweet potatoes – Totally different vibe, but still delish.
Add lemon zest at the end – Brightens things up. Feels very “spring dinner party.”

What to Serve with Parmesan Garlic Roasted Potatoes?

Grilled meats – Chicken, steak, pork chops. They’re not picky.
Eggs – Breakfast, brunch, or breakfast-for-dinner. You’re an adult, you make the rules.
Soup or salad – Balance, right?
A glass of wine – Just because.

Frequently Asked Questions:

Can I use garlic powder instead of fresh?
You can. Use 1 tsp, but fresh garlic gives you that crispy, roasted edge that powder just can’t.

Do I really have to flip them?
Ideally, yes. But if you forget? Don’t panic. The bottoms will still be amazing.

Can I double the recipe?
Yes, but use two baking sheets. Crowding the pan is the enemy of crispiness.

So, that’s the whole cheesy, garlicky, crispy story. These Parmesan Garlic Roasted Potatoes are the kind of side dish that quietly steals the spotlight. You’ll start by making them as a side, and before you know it, they’ll become the meal.

Try them. Tweak them. Eat them straight from the pan. And tell me—what did you serve them with, or did they become dinner like they did at my house?

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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Sweet Potato Pie