Garlic Parmesan Roasted Potatoes

Garlic parmesan roasted potatoes are crispy, salty, garlicky potato perfection that we enjoy quite often for dinner.

Garlic Parmesan Roasted Potatoes

Baby potatoes have been my potato roasting go-to for quite some time. They are so easy. I love how much more available they are becoming.

The variety that exists with baby potatoes is so fun. From yellow potatoes to mixed bags of yellows, reds, and even purples. I use a classic yellow for the recipe

Perfectly roasted potatoes are a combination of evenly sized pieces of potatoes combined with the right temperature for roasting. Too low of a temp and they bake and aren’t as crispy on the outside. Too high of a temperature and they burn without getting nice and pillowy soft on the inside.

For prepping the potatoes toss for an even coating with oil then season evenly with your garlic, salt, and pepper. Before popping them in the oven spread them in one layer on a baking sheet.

Let’s be honest six cloves of garlic is a nice suggestion. But truly it is a season with your heart ingredient for me. Six is nice but more is not a hardship when it comes to seasoning these potatoes.

After 30 minutes of roasting. Sprinkle the potatoes with the cheese, parsley, and chive mixture and broil until the potatoes are cripsy and cheese is melted.

Parmesan Garlic Roasted Potatoes

Roasted potatoes ingredients:

• potatoes
• olive oil
• kosher salt
• freshly ground black pepper
• garlic
• chives or thinly sliced green onions 
• Italian parsley 
• Parmesan cheese

Roasted Garlic Parmesan Potatoes

1. Preheat the oven to 425°F. Place the potatoes on a large baking sheet. Drizzle with 2 tablespoons oil and sprinkle with garlic, 1 teaspoon of salt, and ½ teaspoon of pepper. Toss with your hands to coat the potatoes well. Roast for 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp. Remove from the oven and increase heat to broil.
2. Mix together 2 tablespoons parsley, 2 tablespoons green onions, and cheese. Sprinkle over the potatoes and toss to coat. Spread across the sheet pan in a single layer and return to the oven.
3. Broil for 4-5 minutes, until the cheese has melted and browned. Remove from the oven and sprinkle with remaining herbs.

Notes : I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work. Simply cut the potatoes into 1-inch pieces. Extra sharp cheddar may be substituted for the Parmesan in this recipe. 

Roasted Potatoes

Roasted potatoes are the perfect crispy carrier for so many awesome toppings and flavors. Yet perfect with just a dash of salt and pepper.

Cheese, bacon, and potatoes are side dish perfection. Make extra because these bacon roasted potatoes will go fast!

Fluffy sweet potatoes with crisp edges are tossed with crumbled bacon and drizzled with balsamic glaze to make these roasted sweet potato bites.

Roasted Baby Potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish. Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal.

Roasted potatoes are delicious but go ahead and mash them, too. No peeling or getting out the heavy mixer is needed for these creamy garlic red skin mashed potatoes.

Crisp roasted potatoes with a fluffy center are one of my favorite ways to enjoy potatoes. Tossed with just olive oil, salt, pepper, and fresh rosemary before roasting, they turn out perfectly every time.

Tender roasted potatoes and Brussels sprouts with crisp edges combine to make a side dish that is worthy of being a meal on its own. Cooked with or without bacon, this is a winning combination.

Learning how to roast beets is something that I am so glad I took the time to figure out. Getting those purple rocks soft and delectable is much easier than I imagined.