You just found your favorite Roasted potato recipe with these Crispy Garlic Parmesan Potatoes. There's one tip I think you'll be surprised to learn to make the crispiest Italian roasted potatoes with a soft inside.
The only potatoes with a crispier edge than these are The Best Crispy Hash Browns we serve for breakfast!
If you're looking for more starchy side dishes, try our Italian Mac and Cheese or Lemon Spinach Orzo.
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Why this Recipe?
You're here making this recipe because I promise it is the best way to guarantee you'll get crispy potatoes every single time! With one simple tip, you'll get a crispy exterior and soft interior for the best garlic parmesan potatoes you'll ever have.
So many times, I've made potato recipes and the outsides are soft, they stick to the pan, or they're just bland. Not with this recipe. This recipe guarantees flavor, texture, and ease of removing the potatoes from the pan!
The only time I ever want soft potatoes is in an Italian Red Potato Salad. Potato salad needs soft potatoes, but roasted should always mean crispy!
Ingredient Notes and Substitutions
- Red Potatoes. I like the way red potatoes will crisp up, but you can substitute gold potatoes too! Russet potatoes are not likely to work as well with this recipe because they are so starchy and work better in recipes like Pasta and Potatoes (Pasta e Patate) or Garlic Parmesan Mashed Potatoes. So unless you're going to soak them first, I would use a waxy potato like red or gold.
- Olive Oil. It's going to feel like you're using a lot of olive oil. Don't skimp out. Make sure the entire pan has a layer of olive oil. It will expand once you place it in the oven.
- Garlic. Keep the garlic in the husks when roasting them and drizzle them with a bit of olive oil. Once they get roasted, they will be creamy inside, and you should be able to mash them up in your olive oil mixture. I never like to cook minced garlic for more than a few minutes, which is why I don't season the potatoes with minced garlic.
*Please see the recipe card below for more information on ingredients.
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How to Make Garlic Parmesan Potatoes
Step 1: Chop potatoes into equally sized ½ inch -1 inch pieces.
Step 2: Toss in 2 tablespoon olive oil, salt, pepper, and crushed red pepper.
Step 3: THIS IS IMPORTANT - Drizzle 2-3 tablespoon of olive oil over the baking sheet. Place it in the oven and preheat the oven to 400℉. Once preheated, pull the pan out and place it on the stove.
Step 4: Carefully pour the potatoes onto the pan in an even layer. Place the four garlic cloves throughout the pan, still in their husk.
Step 5: Roast potatoes for 28-35 minutes. Flip them over at 15 minutes. Remove the pan from the oven and remove the garlic.
Step 6: Pour 2 tablespoon olive oil into a bowl. Take the garlic still in the husk and squeeze out the garlic from within. It should be like a paste. Add the parsley to the olive oil and mash together using a fork. Use a food processor only if necessary.
Step 7: Add the potatoes to a bowl and drizzle with olive oil mixture. Top with parmesan and toss all together. Serve immediately with our Garlic Parmesan Green Beans and Pistachio Crusted Baked Sea Bass. These roasted potatoes also go perfectly under a Restaurant-Style Chicken Scarpariello!
Pro-Tips
- THE BEST TIP: Preheating the pan in the oven with the layer of olive oil is what gives you the crispiest roasted potatoes. It allows you to fry the potatoes while also roasting them. Be careful when you place the potatoes because the oil will splatter.
- I like to add the parmesan after roasting the potatoes because the potatoes get really crispy, the cheese isn't burnt, and it keeps its nutty flavor.
Recipe FAQs
This is done with starchy potatoes like russet potatoes to remove some of the excess starch so that they get crispy when you roast them. With red potatoes, like in this recipe, it is unnecessary.
You can't. If you put minced garlic in the oven, for more than 2 minutes, it will burn. But here's a tip: roast whole garlic cloves in their husk, then when you're done roasting the potatoes you can squeeze the garlic out of the husk like a spread and then toss the potatoes in it.
Not unless you want to clean an extra pot. It is an unnecessary step, that may be used in restaurants to prep food, but in the home kitchen, not important.
Dishes to Pair with Roasted Potatoes
- Chicken: Pair these garlic parmesan potatoes with something delicious like the PERFECT Cast Iron Chicken Breast, Grilled Lemon Pepper Chicken Thighs, or a salad like an Easy BBQ Chicken Salad.
- Pork: You'll want to serve these alongside our Grilled Stuffed Pork Chops, Italian Sausage and Peppers, or Italian Ring Sausage (Chevalatta).
- Vegetables: You have to serve some green vegetables with this like Sauteed Rapini with Garlic, Italian Lacinato Kale, or something cold like Italian Green Bean Salad.
- Appetizers: Serve some delicious appetizers before the main meal like Bourbon Candied Pecans or Homemade Shrimp Cocktail
More Vegetable Side Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Crispy Garlic Parmesan Potatoes
Equipment
- 1 large baking sheet
- 1 1 large bowl
Ingredients
- 2 lbs red potatoes
- 2 tablespoon fresh chopped parsley
- ⅓ cup olive oil
- ½ cup parmesan
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
Instructions
- Chop potatoes into equally sized ½ inch -1 inch pieces. Toss in 2 tablespoon olive oil, salt, pepper, and crushed red pepper.
- Drizzle 2-3 tablespoon of olive oil over the baking sheet. Place it in the oven and preheat the oven to 400℉. Once preheated, pull the pan out and place it on the stove. Carefully pour the potatoes onto the pan in an even layer. Place the four garlic cloves throughout the pan, still in their husk.
- Roast potatoes for 28-35 minutes. Flip them over at 15 minutes.
- Remove the pan from the oven. Pour 2 tablespoon olive oil into a bowl. Take the garlic still in the husk and squeeze out the garlic from within. It should be like a paste. Add the parsley to the olive oil and mash together using a fork. Use a food processor only if necessary.
- Add the potatoes to a bowl and drizzle with olive oil mixture. Top with parmesan and toss all together. Serve immediately.
Video
Notes
- Preheating the pan in the oven with the layer of olive oil is what gives you the crispiest roasted potatoes. It allows you to essentially fry the potatoes while also roasting them. Be careful when you place the potatoes because it will splatter
- I like to add the parmesan after roasting the potatoes because the potatoes get really crispy, the cheese isn't burnt, and it keeps its nutty flavor.
Matt says
Absolutely Amazing!!!! This is a keeper! Thank you!!!!
Vincent DelGiudice says
These are the perfect crispy potato with my favorite tip I've ever learned about making roasted potatoes.