After tasting this, I’m never having potatoes any other way! These crispy roasted baby potatoes are golden on the outside, fluffy on the inside, and packed with garlic, Parmesan, and herbs. They’re the perfect side dish for any meal and come together with just a handful of ingredients.
Ingredients
1½ lbs (700g) baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the baby potatoes, then cut them in half.
In a large bowl, combine the olive oil, minced garlic, Parmesan cheese, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Add the potatoes and toss until evenly coated.
Arrange the potatoes cut-side down on a baking sheet lined with parchment paper or lightly greased.
Roast for 30–35 minutes, or until the potatoes are golden brown and crispy on the edges.
Remove from the oven and sprinkle with fresh parsley.
Serve immediately while hot and crispy.
Tips
For extra crispiness, soak the potatoes in cold water for 20 minutes before roasting and dry them thoroughly.
Add a pinch of red pepper flakes for a spicy kick.
Freshly grated Parmesan melts and crisps better than pre-shredded cheese.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Servings
4–6 servings
Crispy Garlic Parmesan Roasted Baby Potatoes
