Garlic Parmesan Roasted Baby Potatoes

Garlic Parmesan Roasted Baby Potatoes

ByDorothy Miller
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A pan of roasted potatoes is one of my most dependable sides. These are baby potatoes, halved, tossed with garlic, dried rosemary and thyme, and roasted until the cut sides turn crisp and golden.

The Parmesan goes on at the end, with just two or three minutes back in the oven to melt. That keeps it from burning and gives each potato a salty, cheesy cap.

For the crispiest potatoes

Spread them in a single layer with space between them, cut side down if you can. Piled-up potatoes steam and stay pale. Flip them halfway so both sides color.

They go with almost anything, from roast chicken to steak. Planning the rest of the plate? Try my side dishes and salads.

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Garlic Parmesan Roasted Potatoes

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Baby potatoes roasted with garlic and herbs until crisp, then topped with melted Parmesan.

  • Author: Dorothy Miller
  • Cook Time: 25-30 minutes
  • Total Time: 59 minute

Ingredients

Scale
  • 2 lbs baby potatoes, halved
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the potatoes with the olive oil, garlic, rosemary, thyme, salt and pepper.
  3. Spread in a single layer and roast 25-30 minutes, flipping halfway, until golden and crispy.
  4. Sprinkle with the Parmesan and return to the oven for 2-3 minutes until melted.
  5. Garnish with parsley and serve.

Notes

Give the potatoes room on the pan so they roast instead of steam.

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Frequently Asked Questions

Can I use larger potatoes?

Cut them into bite-size chunks about the size of a halved baby potato so they roast in the same time.

Fresh or dried herbs?

I use dried rosemary and thyme for roasting, since fresh herbs can scorch at 400°F. Fresh parsley goes on at the end.

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