There’s something irresistible about crispy, golden potatoes with the savory hit of garlic and the rich, salty bite of Parmesan. This Garlic Parmesan Potatoes recipe has become a favorite in our house, perfect for weeknight dinners or casual get-togethers. The outside gets beautifully crisp while the inside stays tender and fluffy. If you’re anything like me, you’ll find yourself sneaking a few straight off the tray. Let’s dive in and make your new favorite side dish!
Table of Contents
Why You’ll Love These Garlic Parmesan Potatoes
If you’re a fan of bold, comforting flavors, these Garlic Parmesan Potatoes are right up your alley. They’re crispy on the outside, soft on the inside, and loaded with garlicky, cheesy goodness. Plus, they’re super easy to throw together with just a handful of pantry staples. My kids ask for these on repeat, and honestly, I don’t blame them. Once you try a bite, you’ll get why these fly off the table every single time.
Ingredients You’ll Need
What You Need for This Recipe
You don’t need anything fancy here, just simple ingredients that work magic together. For this recipe, you’ll need:
- Potatoes (Yukon gold or baby reds work best)
- Garlic cloves, finely minced
- Grated Parmesan cheese
- Olive oil
- Salt and black pepper
- Paprika (optional, for a little color and kick)
- Fresh parsley for garnish
Note: You can find the printable recipe with exact measurements below.
Kitchen Tools to Have Ready
Make sure you have these basics on hand:
- A large mixing bowl
- A sharp knife and cutting board
- A baking sheet lined with parchment paper
- A spatula or tongs for flipping
- A grater if using a block of Parmesan
Nothing fancy, just your everyday kitchen gear!
Easy Swaps and Add-Ons
Cheese Alternatives
If you’re out of Parmesan or want to mix things up, try shredded Asiago, Romano, or even a sharp white cheddar. My sister swears by crumbled feta for a tangy twist. Just make sure the cheese melts well and adds that nice salty bite we all love.
Potato Varieties You Can Use
Yukon golds are my go-to, but you can use red potatoes, fingerlings, or even russets. Just cut them into even pieces for even cooking. If you’re into smashed potatoes, baby potatoes work great too, boil, smash, and roast them to crispy perfection. Total crowd-pleaser every time!
Herb and Spice Options
Don’t be afraid to play with flavor here. Dried oregano or thyme adds an earthy touch. Want heat? Sprinkle in some chili flakes. Sometimes I toss in a bit of onion powder or smoked paprika for a smoky edge. Fresh rosemary also adds amazing aroma when roasted with the potatoes.
How to Make Garlic Parmesan Potatoes
Step-by-Step Cooking Guide
1. Prep the Potatoes:
Start by giving your potatoes a good rinse and scrub, especially if you’re leaving the skins on, which I totally recommend for extra texture. Cut them into evenly sized chunks so they cook at the same rate. I usually go for bite-sized pieces. Pat them dry with a clean towel so they crisp up nicely in the oven.
2. Season with Garlic and Spices:
Toss the potato chunks into a big bowl, then add the minced garlic, olive oil, salt, pepper, and a little paprika if you like a kick. Use your hands or a big spoon to mix everything together until the potatoes are evenly coated. The garlic gets golden and fragrant when roasted, it smells amazing while it cooks.
3. Add the Parmesan Coating:
Now sprinkle in the grated Parmesan. Make sure it’s finely grated so it sticks well to the oiled potatoes. Mix again until each piece has a good coating of cheesy goodness. I like to save a little extra cheese to sprinkle on top right before baking, it forms those crispy little golden bits that are basically the best part.
4. Arrange on the Baking Sheet:
Spread the potatoes out on a parchment-lined baking sheet in a single layer. Give them a bit of space so they roast instead of steam. If they’re too close together, you’ll miss out on that delicious crispiness. I like to flip each one cut-side down, that way, they get an extra crispy bottom. Trust me, it’s worth the extra minute.
5. Bake Until Crispy and Golden:
Pop them into a preheated oven at 400°F (200°C) and bake for about 35 to 40 minutes, flipping halfway through. Keep an eye on them, you want deep golden edges and a crispy texture. The smell of garlic and Parmesan roasting is pure heaven. Once they’re done, sprinkle with chopped parsley and serve them hot and fresh!
Other Ways to Cook Them
Air Fryer Method
Air frying is a great option when you want them fast. Toss the seasoned and Parmesan-coated potatoes into your air fryer basket at 390°F (200°C) for about 15 to 20 minutes. Shake halfway through for even crispiness. The texture is super crunchy on the outside and fluffy inside. Great for a quick weeknight dinner side!
Skillet Method
If you don’t want to heat up the oven, use a non-stick or cast iron skillet. Heat some oil, add the potatoes, and cook on medium heat. Cover for the first 10 minutes to soften them, then uncover and stir occasionally until crispy and golden. Add Parmesan near the end so it doesn’t burn. It’s a cozy stovetop option!
Grilled Packets Method
Perfect for summer cookouts! Toss the potatoes with garlic, oil, and spices, then wrap them in foil packets. Grill over medium heat for 25 to 30 minutes, flipping halfway through. Just before they’re done, carefully open the packets and sprinkle with Parmesan, then close again for a few more minutes. You get a smoky, cheesy bite that’s hard to beat!
Helpful Tips and Tricks
How to Get Crispy, Golden Potatoes
Want that perfect crunch? Here’s the trick, make sure your potatoes are dry before seasoning, and don’t overcrowd the baking sheet. Giving them space helps them roast, not steam. Flip them halfway through baking so all sides get crispy. I also like to place the cut sides down for a beautifully browned finish. And don’t skip the parchment paper, it helps with even crisping and easy cleanup. A hot oven is key, so preheat it fully before baking!
Mistakes to Avoid While Roasting
It’s easy to end up with soggy potatoes if you’re not careful. Avoid using too much oil, it can make the potatoes greasy instead of crisp. Don’t pile them up on the baking sheet either, or they’ll steam. Skipping the flip is another common mistake, it really helps with even browning. And keep an eye on them near the end so the garlic doesn’t burn. Burnt garlic tastes bitter and will overpower the Parmesan flavor.
How to Serve Garlic Parmesan Potatoes
What These Potatoes Go Best With
These Garlic Parmesan Potatoes are super versatile. They go perfectly with grilled meats, roasted veggies, or even a simple green salad. One of my favorite combos? Pair them with these Garlic Parmesan Chicken Skewers for a double dose of flavor, trust me, it’s a hit every time. They’re also great alongside burgers, steak, or baked salmon. Basically, they fit into any meal where you want something hearty, crispy, and totally satisfying on the side.
Simple Dips and Sauces You Can Add
A good dip makes these potatoes even more fun to eat. Ranch is a classic, but garlic aioli really complements the flavors. I also love a bit of spicy sriracha mayo or a smoky chipotle sauce when I want a kick. Even a drizzle of sour cream mixed with chopped chives or lemon juice works great. My kids go wild for ketchup, of course. Try a few and let me know which one’s your favorite in the comments!
Garlic Parmesan Potatoes Nutrition Facts
Calories and Key Nutrients
Here’s a quick look at what you’re getting in a serving of Garlic Parmesan Potatoes. These numbers are based on a medium-sized portion and may vary slightly depending on ingredients used and portion size.
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 290 kcal | Approximate per serving |
| Protein | 6g | From Parmesan and potatoes |
| Carbohydrates | 28g | Mostly from potatoes |
| Fat | 17g | From olive oil and cheese |
| Saturated Fat | 4g | Mainly from Parmesan |
| Cholesterol | 10mg | Low, from cheese |
| Sodium | 380mg | Adjustable with seasoning |
| Fiber | 3g | From potato skins |
| Vitamin C | 18% DV | From fresh potatoes |
| Iron | 6% DV | Naturally present in potatoes |
How to Make Them a Bit Healthier
Want to lighten things up a bit? Try cutting back slightly on the cheese or swapping some Parmesan for nutritional yeast. You can also use less oil or go for an olive oil spray to keep the fat lower. Roasting with the skins on boosts fiber too! I’ve even tried them with sweet potatoes for a fun, nutritious twist, so good!
How to Store & Reheat For Later
Best Way to Store Leftovers
If you have leftovers, which doesn’t happen often in my house, let them cool completely before storing. Place them in an airtight container and keep them in the fridge for up to 4 days. To keep them from getting soggy, avoid sealing them up while still warm. I usually store them in a single layer with parchment between if I’m stacking. That way, they stay a bit crispier and are easier to reheat later.
How to Reheat Without Losing Crispiness
Reheating without turning them into mush is easy! The best method is to pop them in the oven or air fryer at 375°F for 10 to 12 minutes. They’ll crisp right back up like they’re fresh out of the oven. Avoid the microwave unless you’re in a rush, it softens the edges. Sometimes I reheat a batch in a skillet with a tiny splash of oil for extra crunch. It’s like bringing leftovers back to life!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prep the potatoes and season them a few hours in advance. Just store them in the fridge until you’re ready to bake. I wouldn’t add the Parmesan until right before roasting though, that way, it stays fresh and doesn’t get soggy while sitting.
What are the best potatoes to use for this dish?
Yukon golds and baby red potatoes are my top picks, they get crisp on the outside while staying creamy inside. Fingerlings also work great for a slightly fancier feel. I’d avoid starchy russets unless you’re okay with a softer, more roasted texture instead of a crispy bite.
How can I make the potatoes extra crispy?
Dry them well after rinsing, don’t overcrowd the baking sheet, and roast at a high temp, 400°F is perfect. Placing the potatoes cut-side down helps them brown better too. For a bonus crisp factor, give them a quick broil at the end, but keep an eye on them!
Is it possible to cook this recipe in an air fryer?
Absolutely, air frying is faster and gives you great crispiness. Just toss the seasoned potatoes in the basket and cook at 390°F for 15 to 20 minutes, shaking halfway through. They come out golden and crunchy, a perfect quick side dish when you don’t want to heat the oven.
Can I use pre-grated Parmesan cheese?
You can, but freshly grated Parmesan melts and crisps up much better. Pre-grated varieties often have anti-caking agents that prevent them from getting as golden and flavorful. If you’re in a pinch, it’ll still work, but for the best texture and taste, go with freshly grated if possible.
Can I freeze Garlic Parmesan Potatoes?
Technically yes, but I don’t really recommend it. The texture changes a lot after freezing, they tend to get soft and lose their crispiness. If you do freeze them, reheat in the oven or air fryer to try to bring back some of that crunch. Fresh is definitely best here!
More Easy Dinner Recipes
Looking for more delicious dinner ideas to pair with these potatoes? Try one of these reader favorites:
- Air Fryer Italian Sausage Recipe: A delicious and quick dinner option.
- Bacon Brown Sugar Chicken Tenders: Perfect for a savory and sweet dinner treat.
- Hawaiian Crockpot Chicken Recipe: A hearty and flavorful meal for any night.
Let me know which one you try, I love hearing how you serve your meals!
Garlic Parmesan Potatoes
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 4 medium Yukon gold potatoes cut into even chunks
- 3 cloves garlic finely minced
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional, for color and kick
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Rinse, scrub, and cut the Yukon gold potatoes into even chunks.
- Toss the potato chunks in a mixing bowl with olive oil, minced garlic, salt, black pepper, and paprika until evenly coated.
- Sprinkle grated Parmesan cheese over the seasoned potatoes and mix until well combined.
- Spread the potatoes in a single layer on a parchment-lined baking sheet.
- Bake in the preheated oven for 40 minutes until the potatoes are golden and crispy. Garnish with chopped fresh parsley before serving.