Roasted Garlic Potatoes

5 from 2 ratings

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!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Author: Sarah Cook

Equipment

Ingredients

4 cups petite potatoes - mix of red and gold preferred {halved or quartered}{~12-16 oz}
2 tbsp olive oil
1.5 tsp dried parsley {or 1 tbsp of chopped fresh parsley}
1/4 tsp smoked paprika
6 cloves garlic {minced}
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup grated Parmesan

US Customary - Metric

Instructions

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.

Notes

I prefer to use a mix of petite red and gold potatoes with the skins still on but feel free to use your favorite.
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.

Nutrition