Garlic and Parmesan Potatoes | Slimming & Weight Watchers Friendly

Ingredients

• 750 gbaby potatoes
• 3 clovesgarlic, peeled and crushed
• 1 tspItalian herbs
• 25 ggrated Parmesan
• to tastesalt and freshly ground black pepper
• as neededlow-calorie cooking spray

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Boil the potatoes

   Halve any larger potatoes so they are evenly sized, then put them in a pan of cold salted water. Bring to the boil and cook for 5 minutes. Drain thoroughly and leave for a couple of minutes so the steam can escape.

3. 3

   Coat with spray

   Transfer the potatoes to a large bowl and coat them well with low-calorie cooking spray.

4. 4

   Add the seasoning

   Add the crushed garlic, Italian herbs and Parmesan. Season with salt and pepper, then toss until the potatoes are evenly coated.

5. 5

   Roast until crisp

   Spread the potatoes on a baking sheet and roast for around 20–25 minutes, turning them halfway through, until soft inside with a golden, crisp coating.

What are garlic and Parmesan potatoes?

These are roast potatoes with an Italian-inspired coating of garlic, dried herbs and Parmesan. The recipe takes the familiar roastie and adds savoury cheese and herbs rather than claiming a particular traditional origin.

Parboiling helps the potatoes cook through, while a brief steam-dry and a hot oven encourage a crisp exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 6g protein, 28g carbs, 2g fat.

The potatoes provide most of the carbohydrate, while Parmesan contributes some protein and fat; the cooking spray and cheese also account for much of the fat. Pair a portion with a generous serving of vegetables and a protein-rich main to make a balanced plate.

Choosing the potatoes

Baby potatoes: Their small size makes them convenient for roasting whole, though larger ones should be halved so they cook at a similar pace.

Even pieces: Aim for roughly similar-sized potatoes; a mixture of sizes can leave the smaller ones overdone before the larger ones soften.

Why boil them first?

Cold salted water: Starting the potatoes in cold water lets them heat gradually and gives the centres a head start before roasting.

Steam-drying: Drain them well and leave them uncovered for a couple of minutes. Excess surface water can soften the coating instead of letting it crisp.

Getting an even coating

Cooking spray: Coat the potatoes in the bowl before adding the seasonings so the garlic, herbs and cheese have something to cling to.

Toss gently but thoroughly, aiming to spread the Parmesan and garlic over the potatoes without breaking them up.

How to tell they are done

Colour: Look for a golden, crisp coating after around 20–25 minutes at 200°C, turning the potatoes halfway through.

Centre: A fork should pass easily into the middle. If the outsides are browning before the centres are tender, allow them more time and check again.

When to serve them

These potatoes suit a Sunday roast, grilled chicken or fish, and a plate of roasted vegetables. Their garlic and Parmesan coating also works well alongside a simple green salad.

Serve them soon after roasting for the best contrast between the crisp outside and soft centre.

Recipe notes & tips

• Cut larger potatoes to a similar size so they roast evenly.
• Drain the potatoes thoroughly after boiling to help the coating crisp.
• Use a large bowl so you can toss the potatoes without crushing them.
• Turn the potatoes halfway through roasting to brown them on more than one side.
• Grate the Parmesan finely so it coats the potatoes more evenly.

Variations

• Fresh herbs: Add chopped parsley after roasting for a fresh finish.
• Extra pepper: Use a generous grind of black pepper for a sharper savoury note.
• Lemon finish: Add a little lemon zest just before serving for a bright accent.
• Herb swap: Use dried oregano or rosemary in place of the Italian herb mix.
• Cheese change: Replace some of the Parmesan with finely grated mature hard cheese.

Common mistakes to avoid

• Uneven sizes: Larger pieces take longer to cook; halve them so the potatoes are similar in size.
• Wet potatoes: Surface water can hinder browning; drain well and let them steam-dry.
• Too little coating: Toss thoroughly with the spray and seasonings so the flavour reaches all the potatoes.
• Crowded baking sheet: Packed potatoes may brown less evenly; spread them out in a single layer.
• Skipping the turn: The underside can stay pale; turn the potatoes halfway through roasting.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat on a baking sheet in an oven at 200°C until hot, rather than microwaving, to help restore some crispness.

Frequently asked questions