Salads & Sides
Garlic Parmesan Roasted Potatoes
Golden baby potatoes with crisp edges, fluffy centers and a nutty Parmesan crust.
- Prep
- 10 mins
- Cook
- 45 mins
- Total
- 55 mins
- Serves
- 6
- Level
- Easy
Parboiling the potatoes in baking-soda water roughs up their surfaces, which is what makes the edges extra crisp in the oven. Garlic and Parmesan go on at the end so they turn golden and fragrant instead of burning.
Ingredients
Serves 6
Directions
- Heat the oven to 425°F (220°C) and put a large rimmed baking sheet inside to heat up.
- Place the potatoes in a pot, cover with cold water by 1 inch, and add the baking soda and 2 teaspoons of the salt. Bring to a boil and cook for 8 to 10 minutes, until a knife slides in with slight resistance.
- Drain well and let the potatoes steam dry in the colander for 3 minutes. Shake them gently so the surfaces look rough and fuzzy.
- Pull the hot pan from the oven, pour on the olive oil, and tumble in the potatoes, cut side down. Roast for 20 minutes without stirring.
- Flip the potatoes and roast 10 to 15 minutes more, until deeply golden and crisp.
- Mix the garlic, Parmesan, oregano, pepper and remaining salt with the melted butter. Scatter over the potatoes, toss, and roast 4 to 5 minutes, until the cheese is lightly browned.
- Sprinkle with parsley and serve right away.
Tips and make-ahead notes
- Do not skip the steam-dry step; wet potatoes steam instead of crisping.
- Leftovers reheat best in a 425°F (220°C) oven or an air fryer for 5 to 8 minutes.
- Small red potatoes or fingerlings work in place of Yukon Golds.
- Traditional Parmesan is made with animal rennet. For a strictly vegetarian dish, use a Parmesan-style cheese labeled vegetarian.
Nutrition per serving
- Calories
- 230
- Carbohydrates
- 29g
- Protein
- 6g
- Fat
- 11g
- Fiber
- 3g
- Sodium
- 640mg
Estimated. Values change with brands, portion sizes and substitutions.
