Garlic Parmesan Potatoes Recipe Roasted
There’s something universally comforting about a perfectly roasted potato. That crisp, golden exterior giving way to a fluffy, steaming inside is one of life’s simple pleasures. But when you introduce the bold, savoury duo of garlic and Parmesan, you elevate a humble side dish into something truly special. This is my go-to garlic parmesan potatoes recipe when I need a side that feels a bit fancy but is wonderfully straightforward to put together. We’re not just boiling or roasting; we’re creating layers of flavour that make these potatoes utterly irresistible.
What makes this particular potato recipe stand out is the texture. We’ll get those coveted crispy edges, but the real magic happens when the garlic-infused butter and nutty Parmesan cheese form a delicious, savoury crust on each potato. It’s a method I’ve honed over the years to guarantee they are never dry or bland. I’ve been making this for over 6 years, and it never disappoints. It works beautifully for a Sunday lunch with the family, a special dinner for two, or even as a standout dish at a potluck. Everyone always asks for the recipe.
So, let’s get our aprons on. We’re about to make the best cheesy, garlicky roasted potatoes you’ve ever had. This isn’t just a side dish; it’s the component of the meal that people will be talking about long after the plates are cleared.
Recipe Overview
This recipe focuses on creating the ultimate textural contrast: exceptionally crispy potato edges with soft, fluffy interiors, all coated in a rich garlic and Parmesan butter. The key is a two-stage cooking process that ensures a perfect result every time. I’ve found that tossing the potatoes with the Parmesan mixture halfway through roasting, rather than at the beginning, prevents the cheese from burning and creates a much better flavour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Garlic Parmesan Potatoes Recipe
- Incredible Flavour and Texture: We’re talking buttery, fluffy potatoes with a deep savoury flavour from fresh garlic and a salty, nutty bite from real Parmesan. The edges get wonderfully crisp and golden.
- Ready in Under an Hour: From peeling the potatoes to pulling the golden tray out of the oven, the whole process comes together in about 60 minutes, with most of that being hands-off roasting time.
- A Truly Adaptable Side Dish: You can easily adjust the seasonings. Add a pinch of smoked paprika for smokiness, or some fresh rosemary for a woody, aromatic twist. It’s a great base for your own creativity.
- Ideal for Gatherings: This dish scales up brilliantly for larger groups. It’s a fantastic accompaniment to a roast chicken, grilled steak, or even as part of a festive meal. I often make a double batch for family get-togethers.
- Family Tested and Approved: My children, who can be fussy about vegetables, absolutely devour these. They call them “cheesy potato bites,” and there are never any leftovers!
Ingredients You’ll Need
For the best results, using good quality ingredients is key. The potatoes and the Parmesan are the stars, so don’t skimp on them! I always use a block of proper Parmigiano Reggiano and grate it myself; the pre-grated stuff often contains anti-caking agents that prevent it from melting as beautifully.
- 1.2 kg Maris Piper or King Edward potatoes, peeled and cut into 2.5cm (1-inch) chunks
- 4 tablespoons olive oil
- 75g unsalted butter, melted
- 6-8 cloves garlic, finely minced
- 70g Parmesan cheese, freshly grated
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sea salt flakes (or to taste)
- ½ teaspoon black pepper, freshly ground
Ashley’s Tip: Make sure your potato chunks are roughly the same size. This is crucial for ensuring they all cook evenly and you don’t end up with some that are burnt while others are still hard in the middle.
How to Make Garlic Parmesan Potatoes
The process is straightforward. We par-boil the potatoes first to guarantee a fluffy inside, then we roast them to golden, crispy perfection. Follow these steps for a flawless result.
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). Place a large, sturdy baking tray in the oven to heat up. This is a crucial step for getting a crispy base on your potatoes.
- Par-boil the Potatoes: Place the chopped potatoes in a large saucepan and cover with cold, salted water. Bring to the boil and cook for 7-8 minutes, just until the edges are slightly tender. You should be able to pierce them with a knife, but they should still be firm.
- Drain and Fluff: Drain the potatoes well in a colander. Let them sit and steam-dry for a couple of minutes, then give the colander a gentle shake to rough up their edges. This creates lots of nooks and crannies for the fat to cling to, making them extra crispy.
- First Roast: Carefully remove the hot baking tray from the oven. Add the olive oil to the tray – it should sizzle immediately. Tip the potatoes onto the tray and toss them gently in the hot oil to coat. Spread them in a single layer and roast for 20 minutes.
- Prepare the Garlic Parmesan Butter: While the potatoes are in the oven, mix the melted butter, minced garlic, half of the grated Parmesan, oregano, salt, and pepper in a large bowl.
- Coat the Potatoes: After 20 minutes, take the potatoes out of the oven. Transfer them to the bowl with the garlic butter mixture and toss everything together until each potato is well coated. What works best for me is using a large spatula to avoid breaking them up.
- Final Roast: Tip the coated potatoes back onto the baking tray in a single layer. Sprinkle over the remaining Parmesan cheese. Return to the oven and roast for another 20-25 minutes, or until they are deeply golden brown, crisp, and the cheese is beautifully melted and crusted.
- Serve: Let the potatoes cool for a minute on the tray. Garnish with the freshly chopped parsley before serving hot.
Tips From My Kitchen
- Hot Tray, Hot Oil: Don’t skip preheating your baking tray and oil. When the par-boiled potatoes hit the hot surface, they start crisping up instantly. It makes a huge difference to the final texture.
- The Secret to Fluffy Insides: I learned that par-boiling is the non-negotiable step. It gelatinises the starches on the outside of the potato, which then become incredibly crisp in the hot oven, while the inside effectively steams, keeping it soft and fluffy. You can find a great explanation of the science behind this at Serious Eats.
- Make-Ahead Tip: You can par-boil the potatoes in the morning. Just drain them, let them cool completely, and store them in the fridge. They’ll be ready to toss in oil and roast when you need them, cutting down on last-minute prep.
- Storage: Leftovers are rare, but if you have any, store them in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven or an air fryer at 190°C for 5-10 minutes to bring back their crispiness. Microwaving will make them soft.
Equipment You’ll Need
- Large saucepan
- Colander
- Heavy-duty baking tray
- Large mixing bowl
- Sharp knife and cutting board
- Cheese grater
Common Mistakes to Avoid
- Overcrowding the Pan: This is the biggest enemy of crispiness! If you pile the potatoes on top of each other, they will steam instead of roast. Use two trays if necessary to ensure they are in a single, even layer with a bit of space between them.
- Adding the Garlic and Cheese Too Early: Minced garlic and Parmesan can burn easily in a hot oven. By adding them halfway through cooking, you get all their wonderful flavour without any bitterness from scorching.
- Not Drying the Potatoes Enough: After draining, let the potatoes steam-dry for a few minutes. Excess water will prevent the oil from adhering properly and will hinder the crisping process. Pat them with a clean tea towel if they seem very wet.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also fun to customise. Here are a few ideas we’ve enjoyed:
- Spicy Garlic Parmesan Potatoes: Add ½ to 1 teaspoon of red chilli flakes to the garlic butter mixture for a gentle, warming heat that cuts through the richness of the cheese.
- Herby Roasted Potatoes: Add 1 tablespoon of finely chopped fresh rosemary or thyme along with the parsley. The woody herbs pair beautifully with the garlic and potatoes.
- Add a Little Zest: For a fresh, bright lift, add the zest of one lemon to the garlic butter mixture before tossing it with the potatoes. It’s a wonderful contrast to the savoury flavours.
What to Serve With Garlic Parmesan Potatoes
These cheesy roasted potatoes are a versatile side dish that complements so many mains. Here are a few of my favourite pairings:
- Roast Chicken or Turkey: A classic pairing. The savoury potatoes are perfect for soaking up any delicious roasting juices.
- Grilled Lamb Chops: The robust flavour of lamb is a brilliant match. Why not try them with my Grilled Lamb Chops Recipe for a truly memorable meal?
- Pan-Seared Salmon: A lovely contrast. The rich potatoes work well with the flaky, lighter fish. A simple green salad on the side completes the plate.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the cheese and butter beautifully.
Frequently Asked Questions
Garlic Parmesan Potatoes Recipe
Ingredients
Method
- Preheat and Prep: Preheat your oven to 200°C (180°C fan). Place a large, sturdy baking tray in the oven to heat up. This is a crucial step for getting a crispy base on your potatoes.
- Par-boil the Potatoes: Place the chopped potatoes in a large saucepan and cover with cold, salted water. Bring to the boil and cook for 7-8 minutes, just until the edges are slightly tender. You should be able to pierce them with a knife, but they should still be firm.
- Drain and Fluff: Drain the potatoes well in a colander. Let them sit and steam-dry for a couple of minutes, then give the colander a gentle shake to rough up their edges. This creates lots of nooks and crannies for the fat to cling to, making them extra crispy.
- First Roast: Carefully remove the hot baking tray from the oven. Add the olive oil to the tray – it should sizzle immediately. Tip the potatoes onto the tray and toss them gently in the hot oil to coat. Spread them in a single layer and roast for 20 minutes.
- Prepare the Garlic Parmesan Butter: While the potatoes are in the oven, mix the melted butter, minced garlic, half of the grated Parmesan, oregano, salt, and pepper in a large bowl.
- Coat the Potatoes: After 20 minutes, take the potatoes out of the oven. Transfer them to the bowl with the garlic butter mixture and toss everything together until each potato is well coated. What works best for me is using a large spatula to avoid breaking them up.
- Final Roast: Tip the coated potatoes back onto the baking tray in a single layer. Sprinkle over the remaining Parmesan cheese. Return to the oven and roast for another 20-25 minutes, or until they are deeply golden brown, crisp, and the cheese is beautifully melted and crusted.
- Serve: Let the potatoes cool for a minute on the tray. Garnish with the freshly chopped parsley before serving hot.
Notes
I truly hope you give this garlic parmesan potatoes recipe a go. It has become such a staple in our house, transforming a simple ingredient into a side dish that always gets compliments. It’s proof that you don’t need complicated techniques to create something deeply satisfying and delicious. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking!
– Ashley Rivera
