These potatoes are golden and crispy on the outside, soft and fluffy inside, with a savory garlic-Parmesan crust and fresh herbs.
Ingredients
- 2 lb (900 g) baby potatoes or small Yukon Gold potatoes
- 3 tbsp olive oil
- 4 cloves garlic, finely minced
- ½ cup (50 g) finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- ½ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp melted butter, optional
Instructions
- Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper or lightly grease it.
- Wash the potatoes and cut them lengthwise into halves. If using larger potatoes, cut them into thick wedges.
- Place the potatoes in a pot of salted water and boil for about 7–8 minutes. They should begin to soften but still hold their shape. Drain well and let them steam-dry for 2–3 minutes.
- In a large bowl, combine olive oil, minced garlic, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Add the potatoes and toss gently until completely coated.
- Sprinkle in about ⅓ cup Parmesan and toss again so the cheese sticks to the potatoes.
- Arrange the potatoes cut-side down on the prepared baking sheet. Leave a little space between them so they roast instead of steam.
- Bake for 25–35 minutes, turning once if necessary, until deeply golden, crispy around the edges, and tender inside.
- During the final 5 minutes, sprinkle the remaining Parmesan over the potatoes and return them to the oven until the cheese becomes golden and crisp.
- Remove from the oven. For extra richness, drizzle with melted butter, then garnish generously with fresh parsley and a little extra Parmesan.
Serving
Serve immediately while hot and crispy. They’re excellent with grilled chicken, steak, roasted vegetables, burgers, or as a snack with garlic aioli or ranch dip.
Prep time: 15 minutes
Cook time: 35 minutes
Total: about 50 minutes
Servings: 4–6