These garlic Parmesan roasted potatoes are a cinch to make with ingredients you probably already have in your pantry. Lots of aromatic basil, garlic, oregano, thyme and good quality olive oil!
Roasting is my favourite way to prepare any vegetable. I just love the contrast between the tender centres and those dreamy crispy edges. Oh, and if you’ve never tried baking with Parmesan it has the BEST texture when it crisps up!
Here’s everything you’ll need to make these garlic Parmesan roasted potatoes
- 1½ lbs golden mini potatoes
- Extra-virgin olive oil
- Freshly grated Parmesan
- 2 garlic cloves, fine chopped
- Dried thyme
- Dried oregano
- Dried basil
- Kosher or fine sea salt and freshly ground black pepper
- Fresh parsley
Tips for making the best roasted potatoes
Spreading the potatoes out in a single layer and roasting them directly on the pan (no parchment) are both key to getting those crispy edges. Placing your potatoes too closely together will result in steaming and alter the texture. Just keep in mind that cook times may vary depending on the type and size of potatoes you use. Watch for that crisp factor and those tender centres, and you’ll know they’re done.
Make ahead
Garlic Parmesan Roasted Potatoes can be prepared in advance, covered and refrigerated overnight. Simply bring to room temperature then proceed with step 3.
Cheese them up!
Don’t have Parmesan? Asiago, Romano and Gruyère are all delicious substitutes. Want more cheese? Add a little more just prior to serving!
The crave-worthy garlic Parmesan flavour combination makes these garlic Parmesan roasted potatoes an ideal side that pairs well with just about any main. Just toss everything together and bake!
5 more delicious sides to make
Honey Dijon Asparagus Pasta Salad
Potatoes au Gratin with Gruyere
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Garlic Parmesan Roasted Potatoes
Ingredients
- 1½ lbs golden mini potatoes washed and halved
- 2 tablespoons extra-virgin olive oil
- ½ cup freshly grated Parmesan
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher or fine sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400ºF (200ºC) and prepare lightly oiled baking sheet.
- Place potatoes in a large mixing bowl. Add olive oil, Parmesan, garlic and herbs and toss to coat.
- Transfer potatoes to baking sheet, spread out in a single layer then season with salt and pepper.
- Roast for 20-25 minutes until golden and crispy. Transfer to serving dish, sprinkle with fresh parsley and serve warm.
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