Description

A quick and easy 30-minute recipe for golden, crispy roasted potatoes with garlic, fresh herbs, and a Parmesan crust. Perfect for busy weeknights and pairs well with a variety of main dishes.

Ingredients

Scale

2 pounds Yukon Gold potatoes (900g)
3 tablespoons extra virgin olive oil (45ml)
4 cloves garlic, minced (about 2 teaspoons)
1/2 cup freshly grated Parmesan cheese (50g)
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Optional: 2 tablespoons fresh parsley, chopped
Optional: pinch of smoked paprika
Optional: halved cherry tomatoes

Instructions

Wash and dry potatoes. Cut into roughly 1-inch chunks, keeping pieces uniform for even cooking.
Toss potatoes in a large bowl with olive oil, minced garlic, salt, pepper, rosemary, and thyme until evenly coated.
Sprinkle freshly grated Parmesan over the potatoes and toss gently to coat.
Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment paper, ensuring they are not crowded.
Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until edges are golden and crispy and insides are tender.
Optional: For extra crispiness, broil for 2 minutes at the end, watching carefully to avoid burning.
Remove from oven, sprinkle with fresh parsley and extra black pepper if desired, and serve immediately.

Notes

Use fresh garlic and freshly grated Parmesan for best flavor and crispy crust. Avoid overcrowding the pan to prevent steaming. Flip potatoes halfway through roasting for even browning. For vegan option, omit Parmesan and add nutritional yeast.

Prep Time: 13 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (about
Calories: 220
Sugar: 1
Sodium: 380
Fat: 10
Saturated Fat: 4
Carbohydrates: 26
Fiber: 3
Protein: 6

Keywords: garlic roasted potatoes, herb roasted potatoes, Parmesan potatoes, easy side dish, weeknight dinner, crispy potatoes