Garlic Parmesan Roasted Potatoes

Ingredients

• 680 g (1½ lb)red potatoes
• 30 ml (2 tbsp)oil
• 2 cloves (about 5 ml / 1 tsp minced)garlic, minced
• 2.5 ml (½ tsp), or to tastesalt
• 1.25 ml (¼ tsp), or to tastefreshly cracked black pepper
• 25 g (¼ cup)freshly grated Parmesan
• 8 g (2 tbsp), optionalchopped parsley, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with foil and coat it with non-stick cooking spray, or line it with parchment paper. Set it aside.

2. 2

   Cut the potatoes

   Rinse and scrub the potatoes well, then cut each into bite-sized chunks. Pat them dry with a paper towel.

3. 3

   Season the potatoes

   In a large bowl, toss the potatoes with the oil, garlic, salt and pepper until evenly coated.

4. 4

   Roast until crisp

   Arrange the potatoes in an even layer on the baking sheet. Bake for 35–40 minutes, stirring about halfway through.

5. 5

   Blot and cool

   Take the potatoes out of the oven and transfer them to a paper-towel-lined plate to absorb excess oil. Let them cool for a few minutes.

6. 6

   Add Parmesan

   Toss the potatoes with the freshly grated Parmesan and garnish with parsley.

7. 7

   Serve immediately

   Serve the potatoes while hot.

What are garlic Parmesan roasted potatoes?

Roasted potatoes are a familiar American-style side dish: potato pieces cooked in a hot oven until browned outside and soft within. Garlic and Parmesan give this version a savoury finish, while parsley adds a fresh note.

The method is straightforward, but drying the potatoes and spreading them out well helps them roast rather than steam. Parmesan goes on after baking so it stays distinct and does not burn during the long roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 7g protein, 30g carbs, 9g fat.

Most of the carbohydrates come from the potatoes, while the oil and Parmesan provide most of the fat; the Parmesan also contributes some protein. Pair a serving with a protein-rich main and a generous portion of vegetables for a more balanced plate.

Why use red potatoes?

Red potatoes hold their shape well when cut into chunks, making them a good choice for a tray of roast potatoes. Their skins can stay on after a thorough scrub, so there is no need to peel them.

Dry the potatoes well

Dry surfaces brown more readily in the oven, so pat the chunks thoroughly after rinsing. Wet potatoes can release steam on the tray and take longer to develop crisp edges.

Give them room to roast

Spread the chunks in a single, even layer rather than piling them up. If they are crowded, they are more likely to soften in their own moisture than brown; use a second baking sheet if needed.

Check for doneness

The potatoes roast for 35–40 minutes at 200°C, with a stir halfway through for more even colouring. They are ready when the outside is browned and a fork slips into the centre easily.

Finish with Parmesan

Freshly grated Parmesan coats the hot potatoes more readily than larger shreds. Toss it through after roasting, once the potatoes have been blotted and allowed to cool for a few minutes.

What to serve alongside

Serve these potatoes with roast chicken, grilled fish or a savoury vegetable main. A crisp green salad or steamed green beans make an easy fresh contrast to the rich, roasted edges.

Recipe notes & tips

• Cut the potatoes into pieces of similar size so they cook at about the same rate.
• Use freshly grated Parmesan for an even coating after roasting.
• Turn the potatoes once, around halfway through the baking time.
• Line the tray with parchment if you want to avoid using non-stick spray.
• Taste a potato before serving and adjust the seasoning if needed.

Variations

• Add rosemary: Toss a little chopped rosemary with the potatoes before roasting.
• Use dried herbs: Add a pinch of dried thyme or oregano with the salt and pepper.
• Bring the heat: Add a pinch of chilli flakes to the oil and garlic.
• Try another cheese: Finish with finely grated Pecorino in place of Parmesan.
• Add lemon: Sprinkle over a little lemon zest just before serving.

Common mistakes to avoid

• Skipping the drying: Pat the potatoes dry after rinsing so they roast instead of steaming.
• Crowding the tray: Spread the chunks out in one layer or divide them between two sheets.
• Uneven pieces: Cut the potatoes to similar sizes to help them finish together.
• Forgetting to stir: Turn the potatoes about halfway through for more even browning.
• Adding Parmesan too early: Toss it through after roasting to avoid over-browning the cheese.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through to help restore some crispness; the microwave will soften them.

Frequently asked questions