Garlic Parmesan Roasted Potatoes (Crispy, Golden and Easy)

If I had to pick one side dish that never gets left on the table, it would be these garlic Parmesan roasted potatoes. Crispy and golden on the outside, fluffy and tender inside, and coated in a salty, garlicky Parmesan crust that gets all toasty in the oven. I have watched my kids pick them off the pan before I could even get them into a serving bowl.

They are also about as easy as side dishes get. You chop the potatoes, toss them with olive oil, garlic, Parmesan and a few seasonings, and spread them out on a sheet pan. The oven does nearly all of the work while you get the rest of dinner on the table. They go with just about everything, from a weeknight chicken to a holiday roast, and they reheat surprisingly well.

Over the years I have made these more ways than I can count, and I have learned a few simple tricks that make the difference between potatoes that are just fine and potatoes that are truly crispy. I am sharing all of them below, so yours come out perfect the very first time.

Why this recipe works

• Yukon Gold potatoes. Their thin skin crisps beautifully and their creamy, buttery centers never turn dry or chalky.
• Even, bite size pieces. Cutting the potatoes into 1 inch chunks means every piece cooks at the same pace.
• A hot oven and a preheated pan. Potatoes that hit a hot pan start browning right away instead of steaming.
• Plenty of space. A single layer with room between the pieces lets moisture escape so the edges get golden and crunchy.
• Parmesan in two stages. Some cheese goes on at the start to form a crust, and a little more at the end adds fresh, nutty flavor.

Ingredients you’ll need

This recipe uses simple pantry staples, and the full measurements are in the recipe card below.

• Yukon Gold potatoes or baby potatoes
• Olive oil
• Fresh garlic
• Grated Parmesan cheese
• Garlic powder and onion powder
• Dried Italian seasoning or dried oregano
• Paprika
• Salt and black pepper
• Fresh parsley for finishing
• Butter, optional, for a richer finish

Ingredient notes and smart substitutions

Potatoes

Yukon Gold potatoes are my favorite for roasting. They hold their shape, brown well and have a naturally buttery flavor. Baby red potatoes are a great choice too, and if you buy small ones you can simply halve or quarter them. Russets will work, but they are starchier and can fall apart a bit, so handle them gently. There is no need to peel any of them. The skins add color, flavor and a little extra crunch.

Parmesan

Use finely grated Parmesan rather than shredded. The fine texture clings to the potatoes and melts into a thin, lacy crust. The kind you grate yourself from a wedge has the best flavor, but the finely grated cheese sold in a container works well here and saves time. Pecorino Romano is a tasty substitute with a little more tang.

Garlic

I use both fresh garlic and garlic powder. Garlic powder coats every piece evenly and will not burn during the long roast. Fresh minced garlic adds a sweeter, deeper flavor, but it can scorch if it sits on the pan the entire time, so I add it partway through. If you love garlic, add an extra clove or two.

Olive oil and butter

Olive oil is what makes the potatoes crisp, so do not skimp on it. A tablespoon of melted butter tossed in at the end gives them a rich, almost restaurant style flavor. Avocado oil is a good choice if you want a more neutral flavor.

Seasonings

Italian seasoning, paprika and onion powder round out the flavor and give the potatoes a lovely golden color. You can swap the Italian seasoning for dried rosemary or thyme, or use a pinch of smoked paprika for a gentle smoky note.

How to make it

Step 1. Heat the oven and the pan

Place a large rimmed baking sheet on the middle rack and heat the oven to 425F. Letting the pan heat with the oven is one of my favorite tricks for crispy potatoes. When the potatoes hit the hot metal, the bottoms start searing right away, just like they would in a skillet.

Step 2. Cut and dry the potatoes

Scrub the potatoes and cut them into even 1 inch pieces. Spread them on a clean kitchen towel and pat them as dry as you can. Any water left on the surface turns to steam in the oven, and steam is the enemy of crispy edges.

Step 3. Season the potatoes

In a large bowl, toss the potatoes with the olive oil until every piece is coated. Sprinkle in the garlic powder, onion powder, Italian seasoning, paprika, salt, pepper and half of the Parmesan, and toss again until the potatoes look evenly dusted.

Step 4. Roast the first round

Carefully pull the hot pan out of the oven and spread the potatoes in a single layer, cut sides down as much as possible. You should hear a little sizzle. Roast for 20 minutes without stirring, so the bottoms have time to turn deep golden.

Step 5. Add the fresh garlic and flip

Remove the pan and sprinkle the minced fresh garlic over the potatoes. Use a thin metal spatula to flip them, scraping up any of the crispy cheese that has stuck to the pan. Spread them back into a single layer.

Do not worry if a few pieces stick at first. Give them a firm scrape with the spatula, and those golden bits of cheese and potato that come up are some of the best bites in the whole pan. If you are using two pans, this is a good time to switch their positions in the oven so both brown evenly.

Step 6. Finish roasting

Return the pan to the oven and roast for another 15 to 20 minutes, until the potatoes are crisp and golden on the outside and a fork slides easily into the center.

Step 7. Finish with Parmesan and parsley

Toss the hot potatoes with the melted butter if you are using it, then sprinkle with the remaining Parmesan and the chopped parsley. The heat from the potatoes softens the cheese just enough to make it cling. Taste one, add a pinch more salt if needed and serve right away.

A quick word on doneness. Every oven and every potato is a little different, so trust what you see more than the timer. You are looking for deep golden edges, a few darker crispy spots and centers that feel completely soft when pierced. If they are tender but not quite brown enough, give them another 5 minutes. Pale potatoes almost always just need a little more time.

Common mistakes to avoid

• Crowding the pan. Piled up potatoes steam instead of roast. If your pan looks full, use two pans.
• Cutting uneven pieces. Mixed sizes leave you with some pieces burnt and others still firm in the middle.
• Skipping the drying step. Wet potatoes take longer to brown and never get quite as crisp.
• Adding fresh garlic too early. Minced garlic burns over a long roast and turns bitter. Add it halfway.
• Stirring too often. Every time you move the potatoes, you interrupt the browning. One flip is plenty.
• Using a low oven. Anything below about 400F gives you soft, pale potatoes rather than crispy ones.

Make ahead and storage

Make ahead. To save time on a busy night, cut the potatoes up to 1 day ahead and keep them submerged in cold water in the fridge. Drain them and dry them very well before seasoning. You can also mix the dry seasonings and Parmesan together ahead of time and keep them in a small jar.

Fridge. Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. They make a wonderful breakfast potato the next morning.

Freezer. Roasted potatoes can be frozen in a single layer on a baking sheet, then moved to a freezer bag for up to 3 months. Their texture is a little softer after freezing, so I like to use frozen leftovers for breakfast hash or casseroles.

Reheating. For the crispiest results, reheat potatoes in a 400F oven for 10 to 12 minutes or in an air fryer at 375F for 5 to 7 minutes. Skip the microwave if you can, since it makes them soft and a little chewy.

For an easy breakfast, I warm leftover potatoes in a skillet with a little butter, then crack a few eggs right into the pan. Add a sprinkle of cheese and you have a hearty morning meal in about 10 minutes.

Variations

These potatoes are easy to change up depending on what you have and what you are serving them with.

• Ranch Parmesan potatoes. Replace the Italian seasoning with 1 tablespoon of dry ranch seasoning mix.
• Rosemary garlic potatoes. Toss in 1 tablespoon of chopped fresh rosemary with the fresh garlic.
• Loaded potatoes. Top the finished potatoes with crumbled bacon, shredded cheddar, sliced green onions and a dollop of sour cream.
• Lemon herb potatoes. Finish with a little grated lemon zest and a squeeze of fresh lemon juice for a bright, fresh flavor.
• Spicy potatoes. Add 1/4 teaspoon of cayenne or a pinch of red pepper flakes with the other seasonings.
• Air fryer potatoes. Cook a half batch at 400F for 18 to 22 minutes, shaking the basket halfway through.

What to serve with it

These potatoes are my go to side for nearly any main dish. They are perfect with roast chicken, baked chicken thighs, grilled steak, pork chops cooked to 145F, meatloaf or a juicy burger. For holidays, they are a simple, crowd pleasing alternative to mashed potatoes next to a ham or beef roast.

To round out the plate, add a green vegetable like roasted broccoli, green beans or asparagus, or a crisp salad with a simple vinaigrette. If you want to roast your vegetables at the same time, broccoli and green beans can go on a second sheet pan for the last 15 to 20 minutes.

They are also a fun appetizer for a casual party. Serve them warm with toothpicks and a few dipping sauces, like ranch, garlic aioli or warm marinara. Kids especially love them this way, and they disappear just as fast as any chip.