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Crispy parmesan roasted potatoes with golden cheese crust on a white plate, garnished with fresh parsley on a linen napkin

Crispy Parmesan Roasted Potatoes

These crispy parmesan roasted potatoes are a must-try side dish featuring golden edges, zesty garlic, and a nutty Parmesan crust. Perfect for family dinners or quick weeknight meals, they pair wonderfully with roasted chicken, steak, or a fresh salad. Easy to make, completely irresistible, and customizable to fit your preferences, this cheesy potato recipe is sure to become a favorite!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cloves garlic finely grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper (optional, for a touch of spice)
  • 1 tablespoon parsley finely chopped (plus extra for garnish, optional)
  • 1 1/2 pounds yellow baby potatoes cleaned and patted dry
  • 2 ounces grated Parmesan cheese (about 3/4 cup; see note below)

Instructions
 

  • Preheat the oven: Heat your oven to 400°F. Place a rack in the middle and line a rimmed baking sheet with parchment paper for easy cleanup.
  • Mix the olive oil blend: In a large bowl, whisk together olive oil, grated garlic, salt, pepper, cayenne (if using), and parsley. This creates a flavorful coating for the potatoes.
  • Prepare and coat the potatoes: Cut each potato in half and toss it into the olive oil mixture as you slice. This prevents browning. Once all the potatoes are in the bowl, gently toss to coat. Add the Parmesan and toss again, being careful not to knock off too much cheese.
  • Arrange and roast: Place the potatoes cut side down on your prepared baking sheet. Sprinkle any remaining Parmesan mixture from the bowl over the flat sides for extra crispiness. Roast for 25 to 35 minutes, rotating the pan halfway, until the potatoes are golden and fork-tender.
  • Cool and serve: Remove the baking sheet from the oven and let the potatoes cool for 5 minutes. This helps the Parmesan set into a perfectly crispy crust. Flip them over to reveal their golden, cheesy sides before plating. Garnish with extra parsley, if desired, and serve warm.

Notes

Note: Use finely grated Parmesan with a pebbly texture for the best results. Larger chunks won’t crisp up evenly.