Garlic parmesan roasted potatoes are an easy oven-baked side dish made with baby potatoes, garlic, and parmesan. Crispy, golden, and ready in about 35 minutes.
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Pin ItThese garlic parmesan potatoes really are to-die-for! But if you want to switch it up, you also need to try these crispy smashed potatoes, these roasted greek lemon potatoes and these garlic herb roasted potatoes and carrots.
Roasted Vegetables
Garlic Herb Roasted Potatoes and Carrots
Roasted Vegetables
Crispy Roasted Smashed Potatoes
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Roasted Greek Lemon Potatoes
How to Make Garlic Parmesan Roasted Potatoes
- Prep the Potatoes. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, minced garlic, and ⅔ cup of grated parmesan until well coated.”
- Roast Until Crispy. Arrange potatoes cut side down on a greased baking sheet, sprinkle with the remaining parmesan, and roast for 30–35 minutes until golden and crispy.
- Finish and Serve. Transfer to a bowl, drizzle with melted butter, add chopped parsley, toss gently, and serve warm.
(Related: Homemade Jalapeno Potato Chips)
Make-Ahead and Storage Instructions
To Make-Ahead: You can toss the potatoes with oil, garlic, and parmesan up to 1 day in advance and store them in the fridge in an airtight container. Roast just before serving for the best texture.
To Store: Store any leftover garlic roasted parmesan potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispiness.
P.S. If you like easy, sheet pan roasted veggies, you’ll also love these yummy garlic parmesan roasted brussel sprouts: https://nurturedhomes.com/garlic-roasted-brussel-sprouts
Garlic Parmesan Roasted Potatoes
Ingredients
- 2 pounds baby potatoes, scrubbed and halved
- 3 tbsp olive oil
- 4 finely minced cloves of garlic
- 1 cup grated parmesan cheese
- 1 tablespoons unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil and minced garlic.
- Add ⅔ cup of the grated parmesan and mix until the potatoes are well coated.
- Arrange the potatoes cut side down on a greased baking sheet in a single layer.
- Sprinkle the tops with the remaining ⅓ cup of parmesan.
- Roast for 30–35 minutes, or until the potatoes are golden brown and crispy.
- Transfer the roasted potatoes to a large bowl, drizzle with melted butter, add chopped parsley, and toss gently to coat.
- Serve warm.
My son and I made these Mother’s Day 2026. Came out so good. We’re going to take them to several functions.
Oh wow, I am so honored they made it to your Mother’s Day table Jan, and so happy you both like them!☺️