These easy garlic parmesan roasted potatoes are coated with a little parsley and olive oil and then crisped up in the oven to yummy perfection. It’s a simple combination of flavors that gives these little potatoes a big knock-out flavor!
These little sheet pan roasted potatoes are a great side to a quick weeknight meal too! Serve ’em alongside your favorite pasta dish with a little salad or with chicken and veggies. Some pan seared salmon fillets and fresh green beans with these quick garlic roasted potatoes would make a delicious dinner!
When you pull these little golden baked delights out of the oven, you’ll probably find it hard not to snack on a few before they hit the table (and before you know it, they’re half gone).
Make these tasty and crispy garlic parmesan roasted potatoes anytime you need a quick side to match up with your protein and veggie dinner!
Prep Garlic Roasted Potatoes By Cutting
Go ahead and pre-heat your oven to 425 degrees. Start off by taking washed and rinsed potatoes and cutting them. You can quarter your potatoes or cut them right in half (if using smaller ones).
Toss & Coat Your Potatoes
Toss your potatoes in a large bowl and toss in minced garlic and parsley ( I use dried parsley since I always have it on hand in the pantry). Add in ground parmesan, sea salt, ground pepper and drizzle with olive oil. Mix this all together until well coated.
Spread Garlic Parmesan Potatoes On A Sheet Pan
Spread your potatoes on a sheet pan and that’s it! Pop these in the oven and roast tossing once or twice in between. Roast until a nice deep golden color and crispy.
Delicious golden bites of yummy garlic parmesan potatoes will come out! Garnish with another sprinkling of fresh parmesan or thyme leaves if desired. Serve with chicken, fish or pasta and salad.
Serve this alongside simple chicken breasts with easy pan sauce!
Easy Garlic Parmesan Roasted Potatoes
What Makes the Potatoes Crispy?
It’s a combination of coating them in nice olive oil and then baking at a relatively high temperature. The oil helps to crisp the potatoes on the outside and the high temp helps it to happen at a quicker rate. Sprinkling parmesan in with the mix adds texture and a little crunchy coating to the outside that make these truly irresistible. It also just plain delicious!
Do You Need To Boil Potatoes Beforehand?
There may be some recipes out there that try a combination of methods but I literally take these from cutting board to bowl to oven. Pre-heating your oven and setting it to a high temp and then tossing in between baking times really helps the potatoes get their crisp.
Quick Tips:
- Cut everything in half or quarters
- If you use larger Yukon gold potatoes, cut into big 1 inch cubes and toss. If you use small red or white skin potatoes, quarter them or cut in half and toss.
- Use a high temp oven. Some ovens are little quicker than others so just keep an eye and poke in to see how they’re doing.
- Add olive oil and parmesan to help create crispy coatings on the outside that roast up nice and create bite and texture.
- Toss one or two times in between while roasting. This helps the potatoes grab color more evenly as they lay on that sheet pan. They’re trying to get a nice yummy tan in there, so help them along! They want even color!
Check out some of these if you need more great sheet pan recipe ideas!
Roasted Garlic Potatoes
Equipment
Ingredients
- 1 lb Small potatoes - cut into quarters
- 1 tbsp Minced Garlic
- 1 tbsp Good Fruity Olive Oil
- 1 tbsp Parsley - Fresh or Dried
- 1 tbsp Ground Parmesan
- 1/4 tsp Coarse Salt
- 1/4 tsp Ground Pepper
Instructions
- Pre-heat the oven to 425 degrees.
- Cut small potatoes into 1 inch or so cubes. If using small potatoes, simply qaurter them and toss them in a large bowl.
- Drizzle the potatoes with fruity olive oil. Toss in parsley, minced garlic, ground parmesan, salt and ground pepper. Toss the potatoes in the bowl until coated with all of the ingredients. Using a spoon or spatula, spread the potatoes out onto your baking sheet.
- Bake the potatoes at 425 degrees for 30 to 40 minutes tossing once or twice in between until they turn a nice deep golden color and crisp up.
