Parmesan Roasted Potatoes Recipe

I love creating dishes that surprise with familiar ingredients in new ways. My Parmesan Roasted Potatoes mix juicy baby potatoes with a drizzle of olive oil, minced garlic, and aromatic rosemary, all crowned with grated Parmesan. Perfect as a lively dinner side, it adds a delicious burst of flavor to any meal.

I came across this Parmesan Roasted Potatoes recipe that totally blew me away and it’s become one of my easy family dinner ideas. I started with 2 lbs of baby potatoes, cut into bite-sized pieces, tossed them in 3 tbsp olive oil, and mixed in 4 garlic cloves that I’d minced up nicely.

Then I sprinkled 1 cup of grated Parmesan cheese all over along with 1 tsp dried rosemary, salt, and freshly ground black pepper to taste. I love how the garlic and cheese come together, giving these potatoes a flavor that reminds me of those amazing Garlic Parmesan Hash Browns and roasted potatoes I’ve had before.

For an extra little kick, I top them off with 2 tbsp chopped fresh parsley. This dish is simple to make and works perfectly as a dinner side dish when you’re short on time but still want something really satisfying.

Enjoy!

Why I Like this Recipe

I like this recipe cause it’s super simple to make and you don’t need a ton of ingredients that turn into a gourmet fuss bit. I’m also really into how the garlic and rosemary mix with the Parmesan – it gives these potatoes a kick of flavor thats honestly addicting. Another thing is that the potatoes come out with this crispy outside while staying soft on the inside, and that contrast makes every bite fun. Lastly, it’s a solid side dish for almost any dinner I throw together, and it feels like a real crowd pleaser when my family gathers around the table.

Ingredients

• Baby Potatoes – Full of healthy carbs and fibre, they adds substance to the dish.
• Olive oil – Gives smooth, rich flavor plus healthy fats to help blend ingredients.
• Garlic – Gives a punchy taste and is loaded with antioxidants boosting flavor.
• Parmesan Cheese – Adds protein and salty tang; forms a crispy crust on roasting.
• Dried Rosemary – Infuses a subtle, woody note and natural antioxidants for added aroma.

Ingredient Quantities

• 2 lbs baby or red potatoes, cut into bite-sized pieces
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup grated Parmesan cheese
• 1 tsp dried rosemary
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper if you have it.

2. Rinse the baby or red potatoes then cut ’em into bite-sized pieces.

3. In a big bowl, mix the potatoes with 3 tablespoons of olive oil and 4 minced garlic cloves.

4. Sprinkle in 1 teaspoon of dried rosemary, salt, and freshly ground black pepper to taste and toss well until every piece is coated.

5. Add 1 cup of grated Parmesan cheese and stir a bit so the cheese sticks to the potatoes.

6. Spread the potato mixture evenly on the baking sheet so they roast properly.

7. Roast in the oven for about 25 to 30 minutes, or until the potatoes are tender and starting to get crispy.

8. Give the potatoes a stir halfway through if you can, to help them cook evenly.

9. Once done, take the potatoes out and if you’re using chopped fresh parsley, sprinkle 2 tablespoons all over for a fresh burst of flavor.

10. Serve your Parmesan Roasted Potatoes hot as a tasty side to any family dinner and enjoy!

Equipment Needed

1. An oven that can preheat to 400°F; this is needed to roast the potatoes evenly and gives them a crisp outside while staying tender inside.
2. A baking sheet paired with parchment paper if you have it; the paper stops the potatoes from sticking and makes clean up easier.
3. A large mixing bowl; you’ll use it to toss the potatoes with olive oil, garlic, seasonings, and Parmesan cheese.
4. A sharp knife; you need it for cutting the potatoes into bite-sized pieces and for chopping the garlic.
5. A cutting board; this makes chopping safe and steady.
6. Measuring spoons and a measuring cup; they help you add exactly 3 tablespoons of olive oil, 1 teaspoon of dried rosemary, and 1 cup of grated Parmesan cheese.
7. A grater if your Parmesan cheese isn’t pre-grated; it’s key to get the right texture for the coating.
8. A spatula or large spoon; useful for stirring the mixture to ensure every potato piece is well coated.
9. Oven mitts; these keep you safe when you’re pulling out the hot baking sheet from the oven.

FAQ

Parmesan Roasted Potatoes Recipe Substitutions and Variations

• If you can’t find baby potatoes you can use Yukon Gold or russet potatoes cut into similar bite-size pieces
• If olive oil isn’t available try using avocado oil or even grapeseed oil which makes a good substitute
• For a tangier flavor you might replace Parmesan cheese with Pecorino Romano which works really well
• If you dont have minced garlic on hand, garlic powder can be used but remember to use a bit less since it’s stronger
• Dried rosemary can be swapped with dried thyme to give it a slightly different but still delicious herb flavour

Pro Tips

1. If you can, always line your baking sheet with parchment paper or foil so its easier to clean up after and to keep the potatoes from sticking too much.
2. Make sure every piece of potato gets a good coat of oil and garlic before adding the rest of the seasonings so that every bite is loaded with flavor.
3. Keeping an eye on them while they roast really helps. Stir them once halfway through so that they cook evenly and don’t burn on one side.
4. Experiment with adding a bit of extra herbs or even a squeeze of lemon right out of the oven if you want an extra burst of taste.