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Potatoes that are crispy on the edges and soft and tender inside! Crispy parmesan potatoes make such a lovely side dish and you’ll find they go with just about everything. It’s easy to make garlic parmesan baby potatoes and they’re an elevated form of roasted potatoes. Flavored with fresh garlic, thyme, parsley, parmesan cheese, and butter, you’re going to find this is an incredibly popular side dish, so prepare to be surprised if you have any leftovers!
Tender baby potatoes are flavored with garlic, herbs and cheese. This delicious potato side dish is really simple to make and tastes heavenly. You’ll crave it often.
Potatoes are such a versatile ingredient. You might also like ranch bacon potatoes, air fryer breakfast potatoes, or cheesy scalloped potatoes au gratin.
Why You’ll Love It
Really easy to prepare: You don’t need to peel baby potatoes. The recipe is pretty simple to follow.
A versatile side dish: Enjoy these tasty potatoes with any kind of meat, poultry or seafood. They’re great to bring to a potluck or to serve up at a holiday party. The recipe can easily be doubled or tripled if you’re feeding a crowd.
They’re so tasty: Potatoes, garlic, parmesan cheese, and butter pair up beautifully, offering a rich and satisfying flavor.
Crispy Parmesan Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Baby red potatoes: Use white potatoes if you like (I just love the pop of color the red-skinned kind adds).
Garlic: Fresh garlic is always amazing in potato-based dishes.
Herbs: Dried thyme and fresh parsley add aromatic notes.
Parmesan cheese: Shred your own for the tastiest result.
Butter: Adds rich flavor and a luxurious touch to the roasted potatoes.
How to Make Roasted Garlic Parmesan Baby Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Par-boil the potatoes: Boil the potatoes until about half-cooked through and then drain them.
Coat the potatoes: Combine the oil, garlic, thyme, parmesan, and some salt and pepper, and toss the potatoes in this mixture to coat.
Roast them: Spread evenly on a greased baking sheet and roast for 25 minutes, flipping halfway through.
The finishing touches: Combine melted butter and parsley, and toss the potatoes in this mixture, then serve garnished with additional parmesan cheese and parsley.
Substitutions and Variations
Different potatoes: Baby red potatoes work well in this recipe, or you could try Yukon Gold, white potatoes, russet potatoes, or another kind. Chop them up if you’re not using a baby potato variety.
Change up the cheese: Pecorino or Asiago would be good.
Another type of herb: Fresh rosemary, dill or chives can be used in place of the parsley.
Garlic powder: Fresh garlic is much tastier than garlic powder but you can use it if you want to.
Serving Suggestions
With meat dishes: Enjoy garlic parmesan baby potatoes with chicken patties, honey garlic pork chops or a steak.
With fish dishes: Serve them with pesto salmon, shrimp or another kind of fish or seafood.
As part of a holiday dinner: Whether your making smoked turkey breast or pineapple glazed ham, you’ll find that crispy parmesan roasted potatoes pair perfectly.
How to Store Parmesan Roasted Potatoes
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Reheat in the oven at 400ºF for 10 minutes, or in an air fryer at 400ºF for 3 to 5 minutes or until heated through and crispy.
Top Tips
Wash the potatoes first: You don’t need to peel baby potatoes because the skin is so thin but it’s a good idea to scrub them with a vegetable brush (I have this one!) first.
Shred your own cheese: Freshly grated parmesan cheese is so much more delicious than the pre-shredded kind.
Serve them hot: These delicious crispy roasted parmesan potatoes are best served hot. If you aren’t quite ready to serve them, keep them warm in the oven until you are.
Garlic Parmesan Roasted Potatoes FAQs
Unlike baby carrots, many of which are simply regular carrots that have been peeled, cut and shaped so they’re smaller, baby potatoes are potatoes that have been harvested before reaching their full size. Mini potatoes can be from any potato variety that grows year-round.
Sure! If you don’t want to use garlic, just omit it. The same applies to the herbs and parmesan cheese.
You could, but the butter would set again and the parmesan cheese wouldn’t be all melty. They’re so much more delicious hot!
Roasted Garlic Parmesan Baby Potato Recipe
Garlic Parmesan Baby Potatoes
Equipment
- Baking Sheet Large
- Pot Large
Ingredients
- 3 Pounds potatoes, baby red, washed and halved
- ¼ Cup olive oil
- 4 Cloves garlic, finely minced
- ½ Teaspoon salt, plus more to taste
- ½ Teaspoon black pepper, plus more to taste
- 1 Tablespoon dried thyme
- ¾ Cup parmesan cheese, shredded, plus more to garnish
- ½ Cup unsalted butter
- fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400ºF.
- Bring a large pot of water to a boil. Add the potatoes and cook for 5 to 7 minutes. Drain and set the potatoes aside.
- In a large mixing bowl, combine the olive oil, garlic, salt, pepper, thyme, and parmesan. Add the potatoes to the bowl and toss evenly to coat.
- Arrange the potatoes on a large greased baking sheet in a single layer, cut side down.
- Roast the potatoes in the oven for 25 minutes, flipping halfway with a spatula.
- Melt the butter in a small glass mixing bowl and stir in the fresh parsley.
- Transfer the roasted potatoes to a serving bowl, drizzle the melted butter mixture on top and toss to coat.
- Serve warm, garnished with more parmesan cheese and parsley if liked.
Notes
Shred your own cheese: Freshly grated parmesan cheese is so much more delicious than the pre-shredded kind.
Serve them hot: These delicious crispy roasted parmesan potatoes are best served hot. If you aren’t quite ready to serve them, keep them warm in the oven until you are.
Nutrition
Garlic parmesan baby potatoes are a simple side dish that pair with all kinds of main dishes. Whether you’re serving up meat, poultry, fish, seafood, or even a vegetarian dish, you’ll find these roasted potatoes pair perfectly. They’re crispy on the outside and tender and fluffy in the middle. In fact, they’re so delicious it’s hard to limit yourself to just one serving!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Made these garlic parmesan potatoes for dinner, and they were a total hit! Crispy edges, fluffy insides—such a perfect side dish that goes with anything. Can’t wait to make them again!