Crispy Roasted Potatoes Tossed in Garlic and Parmesan

There’s just something magical about a batch of crispy roasted potatoes fresh out of the oven. The way they’re golden and crunchy on the outside, but soft and fluffy on the inside? It’s pure comfort food perfection. And when you toss them in freshly minced garlic and a generous handful of nutty Parmesan cheese… well, you’ve just taken things to a whole new level. That’s exactly what you get with these Crispy Roasted Potatoes Tossed in Garlic and Parmesan.

These potatoes are my go-to side dish whenever I’m hosting dinner or just craving something savory and satisfying. They pair perfectly with just about anything—grilled chicken, roasted pork, even a fried egg if you’re feeling brunchy. Honestly, I’ve even served these as an appetizer at casual get-togethers, and they disappear faster than anything else on the table.

What I love most is how ridiculously simple they are to make. No fancy ingredients, no fussy prep. Just a few pantry staples and a hot oven—that’s it. But don’t let the simplicity fool you. These little golden gems are packed with flavor and that crave-worthy crunch that keeps everyone coming back for seconds (and thirds).

So if you’re looking for a reliable, crowd-pleasing recipe that feels a little fancy but is secretly super easy? You’ve landed in the right spot.

Let’s dive right into the magic.

Ingredients You’ll Need:

• 2 pounds baby potatoes, halved

• 3 tablespoons olive oil

• 4 garlic cloves, minced

• ½ cup grated Parmesan cheese

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• Chopped parsley for garnish (optional)

STEP 1: PREP THE OVEN AND PAN

First things first—preheat your oven to 425°F. A hot oven is the key to achieving that crispy, golden exterior without drying out the inside of your potatoes.

Line a large baking sheet with parchment paper or foil. I usually go with parchment because it helps with even browning and makes cleanup a breeze.

STEP 2: SEASON THE POTATOES

Grab a large mixing bowl and toss in your halved baby potatoes. You want to use small, waxy potatoes like Yukon Gold or red potatoes for this recipe—they hold their shape beautifully and get that nice crispy edge.

Add your olive oil, minced garlic, dried oregano, salt, and black pepper. Give everything a good toss to make sure the potatoes are evenly coated. You’re building your flavor base here, so don’t be shy with the seasoning.

At this point, you could even sprinkle in a pinch of smoked paprika or red pepper flakes if you want a bit of heat or smokiness. Totally optional, but a fun way to switch things up.

STEP 3: ROAST TO GOLDEN PERFECTION

Now comes the magic. Spread the seasoned potatoes cut-side down on your prepared baking sheet. Make sure they’re in a single layer and not overcrowded—this helps them roast instead of steam.

Pop them in the oven and roast for 25 to 30 minutes, flipping them halfway through. You’re looking for deep golden edges and that irresistible crispy texture. The smell of garlic and roasted potatoes filling your kitchen? It’s the kind of scent that makes everyone wander into the kitchen asking, “What are you making?”

So your kitchen smells incredible, and your potatoes are roasting away—golden, bubbling, and just beginning to crisp up at the edges. You’re already halfway to potato perfection, but now it’s time for the step that takes this recipe from simple to unforgettable.

In this next part, we’re going to finish off those roasted beauties with Parmesan cheese, give you a few helpful tips for getting that ideal crispy finish, and talk about all the ways you can customize this dish to fit your meal or mood. Whether you’re making dinner for two or feeding a crowd, these crispy roasted potatoes deliver every single time.

Let’s keep going.

STEP 4: ADD THE PARMESAN WHILE HOT

As soon as your potatoes come out of the oven—while they’re still sizzling hot—sprinkle the grated Parmesan over the top. Don’t wait too long! The heat from the potatoes slightly melts the cheese, helping it stick and form that salty, nutty crust that everyone goes nuts over.

Use a spatula or large spoon to gently toss the potatoes on the baking sheet so they’re evenly coated. Be careful not to mash them—you want to keep that crispy exterior intact. The Parmesan will mix with the oil and roasted garlic bits to coat every piece in flavor.

If you like things extra cheesy, feel free to sprinkle on a little more than the listed ½ cup. No judgment here.

STEP 5: FINISH WITH FRESH HERBS (OPTIONAL, BUT SO GOOD)

If you have fresh parsley on hand, chop up a small handful and sprinkle it over the potatoes right before serving. It adds a pop of color and a fresh, herby contrast to the richness of the Parmesan and garlic.

Not a fan of parsley? Try chopped chives, thyme, or even a little rosemary. You can’t go wrong.

Tips for the Best Crispy Roasted Potatoes Every Time

Even though this recipe is simple, there are a few small tricks that can make a big difference. Here’s what I’ve learned after making these potatoes more times than I can count:

• Use the right potatoes. Waxy varieties like Yukon Gold or red potatoes hold their shape and crisp up nicely. Avoid starchy russets for this one—they’re better for mashed potatoes.

• Cut them evenly. Halving baby potatoes works perfectly. If some are bigger, quarter them to match the rest in size. This ensures they cook at the same rate.

• Don’t crowd the pan. This is a big one. If your potatoes are too close together, they’ll steam instead of roast. Use two pans if necessary.

• Cut-side down = maximum crisp. Placing the potatoes cut-side down on the baking sheet helps them develop that deep golden crust.

• Parmesan goes on last. Always add the cheese after roasting so it doesn’t burn in the oven. Tossing it in while the potatoes are hot helps it stick without overcooking.

Make It Your Own: Fun Variations and Add-Ins

One of the best things about this recipe is how versatile it is. Here are a few ideas to switch things up:

• Spicy Kick: Add red pepper flakes or a dash of cayenne before roasting.

• Smoky Flavor: Swap oregano for smoked paprika or cumin for a totally different flavor profile.

• Lemon Twist: A little lemon zest added just before serving brings a bright, fresh element.

• Bacon Upgrade: Crumble some cooked bacon over the top along with the Parmesan—seriously good.

• Garlic Lovers Unite: Use roasted garlic instead of raw for a mellow, sweeter garlic flavor.

No matter how you serve them, these garlic Parmesan roasted potatoes are the kind of recipe that earns a permanent spot in your rotation. They’re easy enough for a weeknight dinner, but they also feel special enough for holidays, parties, or Sunday supper.