Let’s be real: the main course is fine. But these potatoes? These potatoes are the reason people come back for seconds.
Crispy on the outside. Pillowy on the inside. Coated in salty Parmesan and garlic. Roasted until the bottoms form a crunchy, cheesy golden crust. They’re the side dish that never makes it home in leftovers. Make a double batch. Trust me.
Ingredients
Serves 4.
- 2 lbs (900g) baby potatoes or Yukon Golds, cut into 1-inch pieces
- ¼ cup olive oil
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or rosemary (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper (not foil—potatoes will stick).
Step 2: Coat the Potatoes
- In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and oregano (if using).
- Add Parmesan and toss again until coated.
Step 3: Roast Until Crispy
- Spread potatoes in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the edges.
- For extra crunch, broil for 1-2 minutes at the end.
Step 4: Serve
- Garnish with fresh parsley.
- Serve immediately while hot and crunchy.
Summary
Prep Time: 5 minutes | Cook Time: 25-30 minutes | Total Time: 30-35 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
- Fridge: Leftovers keep for 4 days. They will lose crispiness.
- Reheat: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes. Don’t microwave.
- Pro tip: These are best fresh from the oven. Make only what you’ll eat.
