There’s something undeniably heartwarming about the smell of roasted garlic wafting through the kitchen, especially when it’s mingling with the nuttiness of parmesan and the earthy aroma of golden potatoes. This recipe for Crispy Parmesan Garlic Potatoes is more than just a side dish—it’s the kind of comforting, crowd-pleasing staple that brings everyone to the table.
Growing up, potatoes were a big part of every family gathering. Whether mashed, baked, or fried, they were always present in one form or another. But when these crispy parmesan garlic potatoes made their debut at our Sunday dinners, everything changed. They became “the” potatoes. That crunchy, cheesy crust combined with a soft, fluffy center—it’s the kind of balance that makes this dish irresistible.
It’s the kind of recipe you want in your back pocket when guests are coming over or when you need a simple but satisfying side on a busy weeknight. They’re especially perfect in cooler months, when you’re craving something cozy and filling. But honestly? They shine year-round.
Why You’ll Love This Recipe:
- Crispy outside, fluffy inside – That golden crust of parmesan and garlic gives the perfect contrast to the tender center.
- Simple, pantry-friendly ingredients – Nothing fancy here, just wholesome flavors that work beautifully together.
- Perfect for any occasion – A weeknight dinner, holiday spread, or weekend brunch—these potatoes fit right in.
- Customizable – Want a little spice? Add chili flakes. Craving herbs? Toss in some rosemary or thyme.
INGREDIENTS YOU’LL NEED:
- 1 ½ lbs baby potatoes (halved)
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ cup grated parmesan cheese
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
HOW TO MAKE CRISPY PARMESAN GARLIC POTATOES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This not only helps with cleanup but ensures the potatoes don’t stick and that glorious cheese crust forms perfectly.
Step 2: Mix Your Flavors
In a large mixing bowl, toss your halved baby potatoes with olive oil, minced garlic, garlic powder, onion powder, salt, and pepper. Give them a good stir until every piece is glistening and coated.
Step 3: Make It Cheesy
Now comes the fun part. Sprinkle the grated parmesan evenly over the parchment-lined baking sheet. Don’t worry if it looks like a lot—it’s going to crisp up into a delicious, golden layer. Place the potatoes cut-side down on top of the cheese, gently pressing each one so it gets a good cheesy coating on the bottom.
Step 4: Roast to Perfection
Slide the tray into the oven and roast for about 25–30 minutes, or until the bottoms are golden and crispy and the potatoes are fork-tender. You’ll know it’s ready when the kitchen smells like a garlicky, cheesy dream.
Step 5: Serve and Savor
Let the potatoes rest for a few minutes after baking. Then, using a spatula, gently lift each one off the baking sheet. Sprinkle with fresh parsley and a little extra parmesan if you’d like. Serve hot and enjoy every crunchy, garlicky bite.
HELPFUL TIPS:
- Choose similar-sized potatoes so they cook evenly. Baby Yukon Golds or red potatoes work best.
- Press potatoes down firmly onto the parmesan layer to help them really crisp up.
- No fresh garlic? You can double up on garlic powder in a pinch.
- Love a little heat? Add a dash of paprika or crushed red pepper flakes for extra zing.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
NOTES:
These potatoes pair wonderfully with just about anything—grilled chicken, roasted lamb, or even as part of a veggie platter. They’re especially good dipped in a tangy yogurt sauce or creamy aioli if you’re feeling extra.
NUTRITIONAL INFORMATION:
(Per serving – estimated)
Calories: 230
Fat: 14g
Carbohydrates: 21g
Protein: 7g
Fiber: 3g
Sugar: 1g
Sodium: 310mg
FREQUENTLY ASKED QUESTIONS:
Can I use larger potatoes?
Yes! Just cut them into smaller chunks so they cook evenly and crisp up nicely.
What’s the best type of parmesan for this recipe?
Freshly grated parmesan from a block gives you the best flavor and texture, but pre-grated works in a pinch.
Can I make this in advance?
They’re best fresh from the oven, but you can prep the potatoes and cheese mixture ahead of time. Just bake when ready.
STORAGE INSTRUCTIONS:
Let the potatoes cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crispy texture—avoid microwaving if you want to keep the crunch!
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crispy German Potato Pancakes (Kartoffelpuffer)
- High-Protein Breakfast Biscuits
- Breakfast Sweet Potato
- Cheesy Potato Egg Scramble – A Hearty, Comforting Breakfast
CONCLUSION:
These Crispy Parmesan Garlic Potatoes are one of those recipes you’ll find yourself making again and again. They’re easy, flavorful, and have that satisfying mix of texture and taste that makes them unforgettable. Whether you’re cooking for a crowd or just need something comforting on a weeknight, this dish brings the cozy—every single time.
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Crispy Parmesan Garlic Potatoes
Description
There’s something undeniably heartwarming about the smell of roasted garlic wafting through the kitchen, especially when it’s mingling with the nuttiness of parmesan and the earthy aroma of golden potatoes. This recipe for Crispy Parmesan Garlic Potatoes is more than just a side dish—it’s the kind of comforting, crowd-pleasing staple that brings everyone to the table.
Growing up, potatoes were a big part of every family gathering. Whether mashed, baked, or fried, they were always present in one form or another. But when these crispy parmesan garlic potatoes made their debut at our Sunday dinners, everything changed. They became “the” potatoes. That crunchy, cheesy crust combined with a soft, fluffy center—it’s the kind of balance that makes this dish irresistible.
It’s the kind of recipe you want in your back pocket when guests are coming over or when you need a simple but satisfying side on a busy weeknight. They’re especially perfect in cooler months, when you’re craving something cozy and filling. But honestly? They shine year-round.
Ingredients
1 ½ lbs baby potatoes (halved)
3 tbsp olive oil
3 cloves garlic (minced)
1 tsp garlic powder
½ tsp onion powder
¾ cup grated parmesan cheese
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley (chopped, for garnish)
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This not only helps with cleanup but ensures the potatoes don’t stick and that glorious cheese crust forms perfectly.
Step 2: Mix Your Flavors
In a large mixing bowl, toss your halved baby potatoes with olive oil, minced garlic, garlic powder, onion powder, salt, and pepper. Give them a good stir until every piece is glistening and coated.
Step 3: Make It Cheesy
Now comes the fun part. Sprinkle the grated parmesan evenly over the parchment-lined baking sheet. Don’t worry if it looks like a lot—it’s going to crisp up into a delicious, golden layer. Place the potatoes cut-side down on top of the cheese, gently pressing each one so it gets a good cheesy coating on the bottom.
Step 4: Roast to Perfection
Slide the tray into the oven and roast for about 25–30 minutes, or until the bottoms are golden and crispy and the potatoes are fork-tender. You’ll know it’s ready when the kitchen smells like a garlicky, cheesy dream.
Step 5: Serve and Savor
Let the potatoes rest for a few minutes after baking. Then, using a spatula, gently lift each one off the baking sheet. Sprinkle with fresh parsley and a little extra parmesan if you’d like. Serve hot and enjoy every crunchy, garlicky bite.
Notes
These potatoes pair wonderfully with just about anything—grilled chicken, roasted lamb, or even as part of a veggie platter. They’re especially good dipped in a tangy yogurt sauce or creamy aioli if you’re feeling extra.