EASY ROASTED GARLIC PARMESAN POTATOES
Crispy roasted potatoes tossed with garlic, olive oil and freshly grated Parmesan — a simple, crowd-pleasing side that comes together in under an hour.
Ingredients
Main Ingredients
- 2.5 pound Yukon Gold potatoes cut into 1-inch wedges
- 3 tablespoon extra-virgin olive oil
- 0.75 cup freshly grated Parmesan cheese plus extra for serving
- 4 clove garlic minced
- 1 teaspoon kosher salt adjust to taste
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoon fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the cut potatoes in a large bowl. Add the olive oil, minced garlic, kosher salt, and black pepper. Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, spacing them slightly so they roast instead of steam.
- Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until the potatoes are golden and crisp on the outside and tender inside.
- Remove the potatoes from the oven and immediately toss with the grated Parmesan and chopped parsley so the cheese melts slightly and coats the potatoes.
- Taste and adjust seasoning as needed. Serve hot with extra Parmesan on the side.
Notes
For extra crispiness, soak the cut potatoes in cold water for 20 minutes, drain and pat dry before roasting. Leftovers reheat well in a hot oven or air fryer.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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