Crispy Garlic Parmesan Roasted Potatoes
Crispy Garlic Parmesan Roasted Potatoes is the perfect side dish, made with buttery gold potatoes, olive oil, parmesan cheese, garlic, and Italian spices, ready in 45 minutes!
I love these crispy roasted potatoes because they’re low coast and a crowd loves it! For more side dish ideas, check out these Air Fryer Red Potatoes, Cauliflower Au Gratin, and Loaded Baked Potato Casserole.
Crispy Garlic Parmesan Roasted Potatoes is one of my favorite potato side dishes. It has a lot of flavor, a satisfying crispy texture, and it is really easy on the budget. You can make this with gold potatoes, or my other favorite way is with red baby potatoes.
Ingredients You’ll Need
Gold Potatoes. I like to use Yukon gold potatoes for this recipe, because they hold up well in the oven, and they have a really nice buttery flavor.
You can also make this recipe with red potatoes, white potatoes, fingerling potatoes, or russet potatoes.
Grated Parmesan Cheese. Use grated or shredded parmesan cheese. You can also use Romano cheese, or a blend of the two.
Olive Oil. This recipe works with extra virgin olive oil, but you can also use canola oil, vegetable oil, or avocado oil.
Spices. I make this recipe with garlic powder, because I always have it in my pantry. You can also use 3-4 minced garlic cloves instead.
The other spices add to the overall flavor, onion powder, dried thyme, and dried oregano. Add black pepper and kosher salt to taste.
You can also use this recipe to make any flavor combination you’d like. Try regular Italian seasoning, fresh rosemary, or this Ranch Seasoning!
Parsley. I like the flavor of fresh parsley, and how the color adds to the presentation of the dish when you use parsley for garnish. You can use 1 teaspoon of dried parsley if you don’t have fresh.
How To Make Crispy Garlic Parmesan Roasted Potatoes
- Preheat the oven to 400°F. Wash and cut the potatoes into 1 inch pieces. Add the potato pieces to a mixing bowl of warm or cold water, covering the potatoes completely, and let soak for 15 minutes to remove excess starch.
- When the potatoes are done soaking, drain the water and pour the potatoes onto paper towels. Dry them completely before adding any oil (or it won’t stick).
- Toss the potatoes with olive oil, parmesan, and spices and spread out on a prepared baking sheet. Save the parsley for later.
- Bake for 25-30 minutes in the preheated oven, or until the potatoes are fork-tender, golden brown, and crispy. For an extra crispy texture, roast potatoes for an additional 5-10 minutes. Once done, top the crispy roasted potatoes with parsley and serve.
Frequently Asked Questions
Crispy roasted potatoes requires three major things.
Soaking the potatoes in water. Soaking the potatoes removes some of the starch, preventing a softer exterior. More about this below.
A preheated hot oven. The oven should be about 400°F, to make sure the inside of the potato pieces are fully cooked and the outside is crispy and not burned.
Coating the potatoes in oil. Just like frying, the oil helps the potatoes crisp on the outside, but you don’t need as much oil when cooking in the oven as you would with frying.
Soaking the potatoes before roasting helps remove some of the starch. You can soak them for up to an hour, but refrigerate the bowl of potatoes if it’s going to be more than 15 minutes.
Without the excess starch, the potatoes turn out more crispy on the outside, and tender on the inside. Soaking the potatoes is the key to crispy perfection!
How To Make Crispy Roasted Potatoes in the Air Fryer
- Wash and cut the potatoes into 1 inch pieces. Add the potato pieces to a bowl of warm water and let soak for 15 minutes.
- When the potatoes are done soaking, drain the water and pour the potatoes onto paper towels. Dry them completely before adding any oil (or it won’t stick).
- Toss the potatoes with olive oil, parmesan, and spices and place them in the air fryer basket. Save the parsley for later.
- Preheat the air fryer to 400°F and set for 25 minutes. Take the basket out of the air fryer (carefully, it’s hot!) and shake every 5 minutes, until the potatoes are fork-tender and crispy on the outside.
- For extra crispy roasted potatoes, add an additional 5-10 minutes to the cooking time. Once the potatoes have a crispy exterior, transfer potatoes to a bowl, top with parsley and serve.
What to Serve With Crispy Roasted Potatoes
- Crispy Oven Fried Chicken Thighs
- Gluten Free Crab Cakes
- Crispy Air Fryer Salmon
- Broccoli and Cheese Stuffed Chicken
Storage
Store roasted potatoes refrigerated in an airtight container for 2-3 days.
Freeze roasted potatoes in an airtight container for 2-3 months. Reheat them on a sheet pan in the oven.
Cooking Tips
- Use a large baking sheet so the potatoes can be spread out.
- I like to have my baking sheets lined with parchment paper, for easier cleanup later on. If you don’t have parchment paper, use a nonstick baking sheet or non-stick cooking spray.
- I don’t usually flip the potatoes halfway through because I like how the bottoms turn extra crispy, but you can stir them halfway through and bake until they have crispy edges.
- You can make this with sweet potatoes, but you may have to increase the cook time.
- Try to keep all of the potato pieces around the same size, so they cook at the same time.
- Add some roasted vegetables to the sheet pan, like green beans or broccoli.
- Use leftover crispy potatoes to make potato salad the next day!
- I usually leave the skin on for Yukon potatoes, so I make sure to scrub potatoes thoroughly before cooking.
- Don’t use hot water to soak the potatoes. I’ve used both cold and warm water, and both work well.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Crispy Garlic Parmesan Roasted Potatoes
Ingredients
- 3 lbs Yukon gold potatoes, washed and cut into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 1/2 cup parmesan cheese , grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
Equipment
- 1 Sheet pan
- 1 medium bowl
Instructions
- Preheat the oven to 400°F. Add potatoes to a mixing bowl and add water until potatoes are covered. Let soak for 15 minutes.
- When the potatoes are done soaking, drain the water and pour the potatoes onto paper towels. Dry them completely before adding any oil (or it won’t stick).
- Toss the potatoes with olive oil, parmesan, and spices and spread out on a prepared baking sheet. Save the parsley for later.
- Bake for 25-30 minutes, or until the potatoes are fork-tender on the inside and crispy on the outside. For an extra crispy texture, roast potatoes for an additional 5-10 minutes. Once done, top with parsley and serve.
Notes
- Use a large baking sheet so the potatoes can be spread out.
- I don’t usually flip the potatoes halfway through because I like how the bottoms turn extra crispy, but you can stir them halfway through for a more even cook.
- Try to keep all of the potato pieces around the same size, so they cook at the same time.
- I usually leave the skin on for Yukon potatoes, so I make sure to scrub potatoes thoroughly before cooking.
Nutrition
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