Crispy Garlic Parmesan Roasted Potatoes
You’re going to love these Garlic Parmesan Roasted Potatoes because they’re crispy, tender, and full of flavour! They’re easy to throw together and pop in the oven for a delicious side dish.
Sometimes potatoes get a bad rap, but I’m here to give it to you straight. I’m a dietitian, and I see nothing wrong with enjoying all sorts of potatoes (even French fries!) because all foods fit here.
I think that potatoes initially got their not-so-great reputation for a few reasons. One, they’re mainly a carbohydrate source, and for a long time times diet culture has led us to believe that carbs are inherently bad. News flash, they’re not and our bodies need them. Two, when sweet potatoes came on the scene as a “healthier” option (likely because they’re higher in fibre and vitamin A), this continued to shed that negative light on traditional “white” ones.
Don’t get me wrong, I love sweet potatoes too. However, besides being a source of carbohydrates, white potatoes also offer us vitamin C, vitamin B6 and potassium. So no, they’re not void of nutrition like many of us have been led to believe. They’re a healthy food that can absolutely be part of a balanced diet.
Alright, enough about nutrition. Let’s talk about how to make these crispy Garlic Parmesan Roasted Potatoes.
How to Make Crispy Roasted Potatoes:
Roast the potatoes at a high temperature. For this recipe, we’ll be roasting them at 425F to get them golden brown and crispy.
Chop potatoes the same shape and size. If you’re using baby potatoes, cut them into quarters. This ensures that they cook evenly.
Use enough oil. Don’t be scared of fat my friends! It adds flavour, helps us feel full, and helps the potatoes get crispy.
Space them out evenly. If they’re too close together, they will steam, making them soft – we don’t want that here!
Toss them half way. The potatoes take about 30-35 minutes to roast, so around the 15-17 minute mark you should take them out of the oven and give em’ a quick toss!
Garlic Parmesan Roasted Potatoes Ingredients:
This is a pretty simple recipe! All you’ll need is:
Potatoes (I used baby potatoes for this one), oil, fresh garlic and garlic powder, parmesan cheese, salt and pepper. If you like, chop up some fresh parsley to garnish at the end.
I also included a quick recipe to whip up some sriracha aioli for dipping. Its totally optional, but if you plan to make it you’ll need mayonnaise, sriracha and some sort of liquid sweetener like maple syrup or honey.
You May Also Like:
Sweet Potato Fries with Curry Mayo
Balsamic Roasted Brussels Sprouts
Parmesan Pesto Roasted Potatoes
Connect with Hannah Magee, RD!
I know you’re going to love these oat flour chocolate chip pancakes, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too!
If you make my recipes, tag me @hannahmagee_rd on Instagram. Be sure to check out my Facebook and Pinterest pages, too!
Crispy Garlic Parmesan Roasted Potatoes
For the Roasted Potatoes
- 1 lb baby potatoes, cut into quarters
- 1/4 cup avocado oil, or olive oil
- 4 medium garlic cloves, minced
- 1 tsp garlic powder
- 1/4 cup grated parmesan cheese
- salt and pepper, to taste
- chopped fresh parsley, for garnish
For the Sriracha Aioli
- 1/4 cup mayo
- 1/2 tbsp sriracha
- 1/2 tbsp maple syrup, can sub honey or agave syrup
- Preheat oven to 425F and grease a large baking sheet with oil.
- In a large mixing bowl, toss potatoes, avocado oil, garlic, garlic powder, salt, pepper and parmesan cheese until potatoes are coated.
- Transfer to the baking sheet and spread potatoes out evenly.
- Bake at 425F for 30-35 minutes, tossing halfway through.
- Before serving, sprinkle with chopped parsley and more parmesan cheese (optional).
I just made these and they were awesome! My husband loved them too. I used russet potatoes and cut them into approx. 1/4” medallion’s. Better than French fries for us!!! Thx for sharing!
Thanks so much Carrie! Glad you enjoyed.
These are one of my go to side dishes especially with a bbq in the summer! Very easy to make and they taste amazing!!
Thank you so much Danielle! Appreciate it. 🙂
It’s not clear to me where the SRIRACHA AIOLI comes in.
I’m not sure I understand your question! The sriracha aioli is for dipping.