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Crispy Garlic Parmesan Roasted Potatoes

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These crispy roasted potatoes require no parboiling, no flipping, and no fancy ingredients. Just chop, toss, and roast for a golden, crunchy exterior and creamy interior with a salty garlic-Parmesan crust.

Ingredients

Scale
  • 2 pounds baby gold or Yukon Gold potatoes (about 900g)
  • 3 tablespoons olive oil (or avocado oil)
  • 4 cloves garlic, minced
  • ½ cup finely grated Parmesan cheese (about 50g)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper, freshly ground
  • Optional: 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Give the oven a full 20 minutes to come to temperature.
  2. Wash and scrub the potatoes thoroughly. Cut each potato in half (or into quarters if larger) so all pieces are roughly 1 to 1.5 inches.
  3. Optional but recommended: Soak the cut potatoes in a bowl of cold water for 15 to 30 minutes to draw out excess starch.
  4. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.
  5. In a large mixing bowl, combine the dried potatoes, olive oil, minced garlic, salt, and pepper. Toss until every piece is evenly coated.
  6. Sprinkle the grated Parmesan over the potatoes and toss again gently.
  7. Line a large baking sheet with parchment paper. Spread the potatoes in a single, even layer, making sure they are not touching each other.
  8. Roast for 25 minutes on the middle rack. Do not touch them during this time.
  9. After 25 minutes, remove the pan from the oven. Use a metal spatula to flip each potato piece over. Return to the oven and roast for another 15 to 20 minutes, until deeply golden and crunchy.
  10. Check for doneness: potatoes should be easily pierced with a fork, and edges should look dark golden and ruffled. Add 5 more minutes if needed.
  11. Transfer to a serving platter, sprinkle with fresh parsley if using, and serve immediately.

Notes

Do not overcrowd the pan; use two pans if needed. For extra crispiness, soak potatoes in cold water for 15-30 minutes before roasting. Let potatoes cool for 2-3 minutes before serving to set the exterior. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 5-7 minutes or in an air fryer at 400°F for 3-4 minutes. Do not freeze.

Nutrition

Keywords: crispy roasted potatoes, garlic parmesan potatoes, easy roasted potatoes, side dish, vegetarian, gluten-free

Find it online: https://lunafeast.com/crispy-garlic-parmesan-roasted-potatoes-easy-best-recipe/