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