As an Amazon Associate, I earn from qualifying purchases.

Crispy and perfect, these Roasted Garlic Potatoes are a delicious side dish. You’ll love that these garlic parmesan potatoes are packed with so much flavor!

Roasted garlic potatoes on a baking sheet topped with chopped parsley.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you’re in the market for pure comfort food, you cannot go wrong with these garlic parmesan roasted potatoes!

They’re the perfect blend of crispy on the outside and soft on the inside. In other words, they are everything.

If you’re looking for more potato recipes, and who isn’t, check out our Air Fryer Potatoes, Smashed Fingerling Potatoes, Gluten-Free Scalloped Potatoes, Instant Pot Potato Soup, Air Fryer Twice Baked Potatoes, Crispy Baked Potatoes, Instant Pot Potato Salad, and Cast Iron Potatoes.

Ingredients Needed

red and gold potatoes, spices, and bowls of other ingredients on a grey board.

This recipe uses:

  • Potatoes (shocked?) – I love baby reds and petite gold potatoes
  • Fresh garlic, and lots of it
  • Olive oil
  • Parmesan – I recommend grated and not shredded
  • Dried or fresh parsley
  • Kosher salt
  • Black pepper
  • Smoked paprika

How to Make Garlic Parmesan Potatoes

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

You’re going to start by preheating the oven to 425˚F. Before things start heating up, place one of the oven racks at the bottom of the oven, and one in the middle of the oven.

Slice your potatoes in halves or quarters. I prefer cutting them horizontally, but you do you.

Bring a large saucepan of water to a boil. Carefully add the potatoes, reduce the heat so that the water doesn’t boil over, and let them cook for 6 minutes. Drain and set aside.

Because you’re busy and don’t have time to wash another dish, go ahead and make the sauce in the same saucepan that you just used. Combine the olive oil, minced garlic, parsley, kosher salt, ground black pepper, Parmesan, and smoked paprika. Toss those gorgeous little spuds to coat.

Quick note: the garlic and Parmesan can get pretty crispy in the oven, which frankly, I LOVE. Give me all the crispy garlic and cheese. But if that’s not your jam, go ahead and leave those two ingredients out for now. You can add them later in the cooking process and life will still be awesome.

4 photos showing the process of making garlic parmesan roasted potatoes.

Here’s where you have to spend about 2 minutes being Type A. It’s ok, you’re going to survive. Place the seasoned potatoes cut side down on a rimmed baking sheet. If you quartered them, try to orient them to where the biggest cut side is on the baking sheet.

Place the baking sheet on the lowest rack in the oven, and go ahead and bake those beauties for 20 minutes.

After 20 minutes, give them a little stir, and add the garlic and Parmesan here if you weren’t all aboard the crispy train earlier.

Place the baking sheet on the middle rack of the oven, reduce the oven’s temperature to 400˚F, and bake for another 10-15 minutes depending on how crispy you prefer your potatoes.

3 photos showing the process of making garlic parmesan roasted potatoes.

What to Serve With Roasted Garlic Potatoes

These garlicky potatoes are great alongside Dry Brine Chicken, Air Fryer Steak Bites, Air Fryer Cornish Hens, or Sheet Pan Chicken Thighs.

And while they’re fantastic for dinner, they also rule the breakfast table. Pair them with Make Ahead Scrambled Eggs, Baked Bacon, or Instant Pot Egg Bites.

While the seasonings themselves are fantastic, I’m also a sucker for a Cilantro Chimichurri sauce, Homemade Tartar sauce, Sweet Potato Fry Sauce, or Whipped Feta Dip served alongside these spuds.

How to Store and Reheat

Storing Leftovers: Allow the potatoes to fully cool before storing them in an air-tight container in the fridge for 2-3 days.

Reheating Leftovers: You can reheat the potatoes for 3-5 minutes in the air fryer at 400˚F, in the oven at 400˚F for 5-10 minutes, or in the microwave for 1 minute.

Repurposing Leftovers: If you have leftovers, mash them up and add flour tablespoon by tablespoon until the mixture is barely sticky. Make into patties. Heat olive, avocado, or coconut oil in a skillet over medium heat.

Cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.

Freezing: I do not recommend freezing these garlic parmesan roasted potatoes.

Pro Tips/Recipe Notes

  • If you want to meal prep this recipe, place cut potatoes in cold water in a covered container in the fridge for up to 36 hours. This keeps the potatoes from oxidizing (browning) until they’re roasted. If you’re soaking them for more than 12 hours, you can skip the boiling step.
  • If you want the potatoes EXTRA crispy, try roasting them in a large cast iron skillet or a cast iron pizza stone.
  • To make this recipe plant-based, sub in a dairy-free Parmesan cheese, or use a sprinkle of nutritional yeast.
a blue dish with sliced roasted potatoes topped with parsley.
5 from 2 ratings

Roasted Garlic Potatoes

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Roasted garlic potatoes on a baking sheet topped with chopped parsley.
Crispy and perfect, these roasted garlic potatoes are a delicious side dish. You’ll love that these garlic parmesan potatoes are packed with so much flavor!



  • Set one oven rack at the lowest setting and one in the middle of the oven.
  • Preheat oven to 425˚F degrees.
  • Bring water to a boil in a large saucepan. Add the potatoes and cook for 6 minutes.
    4 cups petite potatoes – mix of red and gold preferred
  • Drain potatoes and set aside.
  • In the empty saucepan, add potatoes, olive oil, spices, garlic*, and Parmesan*. Stir to combine.
    *the garlic and parmesan will get very crispy during the roasting process. If you prefer it less crispy, add garlic and parmesan during step 8.
    2 tbsp olive oil, 1.5 tsp dried parsley, 1/4 tsp smoked paprika, 6 cloves garlic, 1 tsp kosher salt, 1/4 tsp black pepper, 1/4 cup grated Parmesan
  • Place the potatoes, cut side down on the baking sheet.
  • Place the baking sheet on the bottom rack of the oven and bake at 425˚F for 20 minutes.
  • Stir the potatoes on the tray.
  • Reduce oven heat to 400˚F and place the tray on the middle rack of the oven.
  • Bake for an additional 10-15 minutes, depending on how crispy you prefer your potatoes.


  1. I prefer to use a mix of petite red and gold potatoes with the skins still on but feel free to use your favorite.
  2. Cut the potatoes and cover them with water in the fridge for up to two days before making these roasted potatoes. Drain the water before starting with the rest of the cooking process.


Serving: 0.5cupCalories: 99kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 470mgPotassium: 251mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 5mgCalcium: 48mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

Shop This Post

About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These were delicious! I took your dairy free recommendation to use nutritional yeast instead of Parmesan cheese and they turned out great. Even my son who usually hates potatoes couldn’t get enough. 5 stars

    1. So glad to hear you enjoyed it, Megan!

      I too had a potato “hater” when my oldest was younger, and it made side dishes impossible.