Crispy Garlic Parmesan Crusted Potatoes, a delicious side dish that is super easy to make, and with minimal prep. Golden brown fluffy baby potatoes with an epic parmesan and garlic crust, this is the best side for any roast, be it a Sunday Roast, the Thanksgiving or Christmas turkey, or any other celebration.
Sides, as underrated as they can be, are the true stars of any meal. Yes, juicy roasts are a must, but a good side can make all the difference. And with Christmas coming, I can't think of a better side dish that these fabulous parmesan-crusted roasted potatoes.
Unlike the classic roasted potatoes, which you need to parboil before roasting, in order to get that crispiness you are after, these roasted parmesan potatoes need hardly any preparation.
The best potatoes for this are baby potatoes as they have the perfect size for what we need. The roast beautifully, and can be just halved - and no peeling needed either.
The parmesan crisps up and becoming a lovely golden brown colour, which makes a beautiful contrast to the fluffiness of the potatoes.
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Ingredients needed
- baby potatoes - they work the best for this recipe, as they are small enough to be cut into the perfect size
- extra virgin olive oil - or any other olive oil you have
- parmesan - finely grated
- garlic granules - for extra flavour
- paprika - I used regular, but you can also use spicy or smoked paprika
- salt and pepper -to taste
Step-by-step photos and instructions
As promised, this is a super simple process:
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- In an oven-proof dish or a roasting tray, drizzle the oil all over, tilting the tray slightly to ensure an even coating.
- In a bowl, mix the parmesan, paprika, garlic granules, salt and pepper, then sprinkle it all over the tray, making sure there is an even layer of the parmesan mixture.
- Cut the baby potatoes in half, then arrange them on the tray side down.
- Bake for 45 minutes until golden.
Expert tips
Make sure the potatoes are the same size, to ensure an even baking, otherwise some will be ready, and the parmesan golden, while the bigger ones will not be cooked enough, and risking the parmesan from burning.
The smaller the potatoes, the better. Be generous with the amount of parmesan used, as it makes the difference between some alright potatoes and gorgeous ones.
If you’ve tried my ROASTED GARLIC PARMESAN CRUSTED POTATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Parmesan Crusted Potatoes
Ingredients
- 750 g baby potatoes (2 lb)
- 1.5 tablespoon extra virgin olive oil
- â…” cup finely grated parmesan
- 1 teaspoon garlic granules
- ½ teaspoon paprika
- salt and pepper to taste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- In an oven-proof dish or a roasting tray, drizzle the oil all over, tilting the tray slightly to ensure an even coating.
- In a bowl, mix the parmesan, paprika, garlic granules, salt and pepper, then sprinkle it all over the tray, making sure there is an even layer of the parmesan mixture.
- Cut the baby potatoes in half, then arrange them on the tray side down.
- Bake for 45 minutes until golden.
Notes
- Make sure the potatoes are the same size, to ensure an even baking, otherwise some will be ready, and the parmesan golden, while the bigger ones will not be cooked enough, and risking the parmesan from burning.
- The smaller the potatoes, the better.
- Be generous with the amount of parmesan used, as it makes the difference between some alright potatoes and gorgeous ones.
Marla says
I like this recipe very much. My potatoes were browned and done in about 35 minutes, not 45. Perfectly cooked potatoes without having to boil first like other recipes I saw online. These potatoes were a nice treat.
Daniela Apostol says
I am glad you enjoyed the recipe! Indeed, the baking time depends greatly on the oven or even the type of potatoes.
Feeferallie says
We enjoyed this. Introducing it to our adult daughter and SIL tonight. I used fresh minced garlic instead of granules as I didn’t have granules. Excellent results!!
Daniela Apostol says
I am glad you liked it!