These Crispy Garlic Parmesan Roasted Baby Potatoes are a simple yet show-stopping side dish that achieves the perfect “crunch” without deep frying. By roasting the potatoes cut-side down directly on a seasoned oil mixture, you create an irresistible parmesan-garlic crust on the bottom of every bite.
With a creamy interior and a golden, savory exterior, these potatoes are versatile enough for a fancy dinner party but easy enough for a busy weeknight.
Recipe Details
- Flavor Profile: A savory explosion of roasted garlic, salty pecorino or parmesan cheese, and aromatic Italian herbs, enhanced by good quality olive oil.
- Texture: The cut sides develop a shattering, golden crust of cheese and spices, while the inside remains fluffy and tender.
- Time: 10 minutes prep, 40 minutes bake time.
- Difficulty: Very Easy. The “face down” roasting technique does all the work for you.
What You’ll Need
To make this recipe, you will need a large rimmed baking sheet (metal works best for crisping). No mixing bowl is required, as you build the seasoning layer right on the pan. The ingredients rely on fresh baby potatoes and pantry staples like olive oil, dried herbs, and hard cheese.
Ingredient Notes
- Baby Potatoes – Use 1 1/2 pounds of small baby potatoes. Red, Yukon gold, or a multi-color mix all work beautifully. Halving them provides the flat surface needed for the crust.
- Extra Virgin Olive Oil – This forms the base of the seasoning paste on the pan, ensuring the potatoes don’t stick and get crispy.
- Pecorino Romano or Parmesan Cheese – Grated cheese melts into the oil and crisps up to form a “frico” (cheese crisp) layer on the potato. Pecorino is slightly saltier, which is delicious here.
- Garlic Powder – Using powder instead of fresh garlic prevents burning during the long roast time.
- Dried Italian Seasoning – This blend typically contains oregano, basil, thyme, and rosemary, adding a classic herbal note.
- Kosher Salt – Essential for bringing out the potato flavor.
Add-ins and Substitutions
- Spice – Add a pinch of red pepper flakes or paprika to the oil mixture for a little heat or smokiness.
- Herbs – Fresh chopped parsley or chives sprinkled on top after baking adds a pop of freshness.
- Cheese – If you don’t have Pecorino, Grana Padano works as well. Avoid soft cheeses that won’t crisp up.
How to Make Crispy Garlic Parmesan Roasted Baby Potatoes
- Prep: Preheat the oven to 400F and set the rack for the center of the oven. Wash and dry the potatoes, then cut them in half.
- Prepare the Pan: Drizzle the 3 tablespoons of extra virgin olive oil directly onto the bottom of the sheet pan, spreading it out to evenly cover the surface area where the potatoes will sit.
- Season the Oil: Evenly sprinkle the oil with the garlic powder, Italian seasoning, grated cheese, salt, and black pepper. The goal is to have a uniform layer of seasoning across the oil.
- Arrange Potatoes: Place the potatoes over the seasoning, cut side down in an even layer. Press them down slightly to ensure good contact with the cheese and oil.
- Top Seasoning: Spritz the tops of the potatoes (the skin side) with olive oil spray and season with a pinch more salt.
- Bake: Bake in the center of the oven for 30 to 40 minutes, depending on the size of the potatoes. They are done when the bottoms are golden brown and crispy, and the potatoes are tender when pierced with a knife.
Pro Tip: Do not move the potatoes while they roast! Leaving them undisturbed for the full cooking time allows the cheese and starch to form a solid, crispy crust. If you check them too early, the crust might tear.
Recipe Tips
- Dry Potatoes: After washing your potatoes, dry them thoroughly. Excess moisture creates steam, which is the enemy of crispiness.
- Metal Pan: Use a metal baking sheet rather than glass or ceramic. Metal conducts heat better and is essential for achieving that deep golden sear on the bottom.
- Don’t Overcrowd: Ensure the potatoes are in a single layer with a little breathing room. If they are piled up, they won’t get crispy.
FAQs
- Why did my cheese burn? Oven temperatures vary. Check the potatoes at the 30-minute mark. If you smell burning, they might be done early.
- Can I use fresh garlic? It is not recommended for this specific method, as minced garlic tends to burn and turn bitter during a 40-minute roast at 400°F.
- How do I reheat these? To restore the crunch, reheat them on a baking sheet in the oven or air fryer at 350°F for 5-10 minutes. The microwave will make them soggy.
Serving Suggestions
- Dip: Serve with a side of ranch dressing, sour cream, or garlic aioli for dipping.
- Main Course: These pair perfectly with steak, roast chicken, or salmon.
- Breakfast: Leftovers are amazing served with fried eggs for breakfast.
Make This Recipe in Advance
- Prep: You can cut the potatoes ahead of time and store them in water (dry well before using).
- Serving: These are best enjoyed immediately to maximize the contrast between the crispy crust and soft center.
Crispy Garlic Parmesan Roasted Baby Potatoes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Description
These Crispy Garlic Parmesan Roasted Baby Potatoes are a simple yet show-stopping side dish that achieves the perfect “crunch” without deep frying. By roasting the potatoes cut-side down directly on a seasoned oil mixture, you create an irresistible Parmesan-garlic crust on the bottom of every bite. With a creamy interior and a golden, savory exterior, these potatoes are versatile enough for a fancy dinner party but easy enough for a busy weeknight.
Ingredients
- 1 1/2 lbs small baby potatoes (red, Yukon Gold, or multi-color)
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1 1/4 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus extra for topping)
- Ground black pepper, to taste
- Olive oil spray (for the tops)
Instructions
Prep
Preheat your oven to 400°F (200°C). Set the rack to the center position.
Clean
Wash and thoroughly dry the potatoes. Cut them in half lengthwise.
Prepare the Pan
Pour the 3 tablespoons of olive oil directly onto a large rimmed metal baking sheet. Tilt or spread to coat the bottom evenly.
Season the Oil
Sprinkle the garlic powder, Italian seasoning, grated cheese, 1/2 teaspoon salt, and black pepper evenly over the oil on the pan. You want a uniform layer of seasoning across the surface.
Arrange
Place the potatoes cut-side down onto the seasoned oil mixture.
Press
Press down slightly on each potato to ensure good contact with the cheese and spices.
Top
Spritz the tops (skin side) with olive oil spray and sprinkle with a pinch more salt.
Bake
Roast in the center of the oven for 30–40 minutes.
Don’t Touch
Do not move or flip the potatoes while they roast! Leaving them undisturbed allows the cheese and starch to form a solid, crispy crust.
Check
They are done when the bottoms are deep golden brown and crispy, and the potatoes are tender when pierced with a knife.
Serve
Remove from the oven and let sit for 2 minutes. Use a thin metal spatula to scrape underneath the potatoes to lift the crispy crust intact. Serve immediately.
Notes
The “Don’t Move” Rule: This is the most critical step. If you check or move the potatoes too early, the crust will tear and stick to the pan. Trust the process!
Moisture Control: Dry the potatoes completely after washing. Excess water creates steam, which is the enemy of a crispy crust.
Pan Choice: Use a metal baking sheet rather than glass or ceramic. Metal conducts heat better and is essential for achieving that deep golden sear on the bottom.
Garlic Powder vs. Fresh: Do not use fresh minced garlic for this method. At 400°F for 40 minutes, fresh garlic will burn and turn bitter. Powder withstands the heat much better.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 230
- Sugar: 2g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted potatoes, crispy garlic parmesan potatoes, easy side dish, oven roasted baby potatoes, sheet pan potatoes, gluten free sides, vegetarian dinner sides
