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Parmesan Garlic Roasted Potatoes

Crispy, golden roasted potatoes infused with buttery garlic and salty Parmesan, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Base
  • 2 pounds Yukon gold or russet potatoes Cut into even chunks, about 1 to 1.5 inches.
Flavorings
  • 1/4 cup Olive oil Helps with browning.
  • 4 cloves Fresh garlic Minced. Can substitute with garlic powder.
  • 1 cup Freshly grated Parmesan Save half for the last 10 minutes of roasting.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
Optional Add-ons
  • 1 teaspoon Paprika For added flavor.
  • 1 tablespoon Dried Italian herbs For additional herb flavor.
  • 1 tablespoon Fresh parsley Chopped, for garnish.
  • 1 lemon Lemon juice For a light squeeze at the end.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a sheet pan in the oven as it preheats.
  2. Scrub and dry the potatoes well to eliminate moisture. Cut into even chunks, about 1 to 1.5 inches.
  3. In a large bowl, toss the potatoes with olive oil, minced garlic, salt, and pepper. Add half of the Parmesan.
Roasting
  1. Carefully remove the hot pan from the oven. Drizzle a little oil on it, then spread the potatoes in a single layer.
  2. Roast the potatoes for 20 minutes, then stir and flip. Return to the oven for another 10-15 minutes until golden and tender.
  3. In the last 10 minutes of roasting, sprinkle on the remaining Parmesan.
Serving
  1. Once cooked, finish with fresh parsley and a light squeeze of lemon. Taste and adjust salt if necessary.

Notes

For extra crispy edges, use a preheated pan and sprinkle cornstarch on the potatoes before roasting. Leftovers can be refrigerated for 3-4 days, reheating in an oven for best results.