Crispy Parmesan Garlic Roasted Potatoes
Ingredients
- 2 lbs baby potatoes (Yukon Gold or red potatoes), halved
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thymeADVERTISEMENT
- ½ tsp smoked paprika (optional)
- ½ cup grated parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.ADVERTISEMENT - Prep the Potatoes
In a large mixing bowl, combine the halved potatoes, olive oil, garlic, thyme, smoked paprika, salt, and pepper. Toss until evenly coated. - Add the Parmesan
Sprinkle in the grated parmesan and toss again until the potatoes are evenly coated in the cheesy mixture. - Roast
Arrange the potatoes cut side down on the prepared baking sheet. Roast for 30–35 minutes, or until golden brown and crispy on the bottom. - Garnish & Serve
Remove from the oven and sprinkle with fresh chopped parsley before serving.
Time & Yield
- Prep Time: 10 minutesADVERTISEMENT
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yields: 4–6 servings
Tips & Variations
- Add a sprinkle of chili flakes for a spicy kick.
- Use fresh rosemary instead of thyme for a herby twist.ADVERTISEMENT
- Serve with sour cream or garlic aioli for dipping.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best crispiness.
- Freezer: Not recommended (texture may change).
- Make-Ahead: Toss potatoes with seasoning and store in the fridge up to 12 hours before baking.
Tools You’ll Need
- Baking sheet
- Large mixing bowl
- Spatula
- Sharp knife
- Parchment paper or foil
