Crisp-edged potatoes with garlic, rosemary, and Parmesan suit almost any holiday main.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Substitutions
Use nutritional yeast instead of Parmesan for a dairy-free version. Yukon Gold potatoes cut into chunks also work.
Practical tip
A hot pan and dry potato surfaces create better browning; do not crowd the pan.
Storage and reheating
Refrigerate for up to 4 days. Reheat at 400°F (205°C) until hot and crisp.
Recipe card
Garlic Parmesan Roasted Potatoes
Ingredients
Method
- Heat the oven to 425°F (220°C). Place a large rimmed sheet pan in the oven for 5 minutes.
- Toss potatoes with oil, garlic, rosemary, salt, and pepper. Carefully spread cut-side down on the hot pan.
- Roast for 30 minutes without moving, then turn and sprinkle with Parmesan.
- Roast for 8 to 10 minutes more, until tender and crisp. Finish with parsley.
Notes
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 204 kcal |
| Protein | 5.9 g |
| Fat | 6.8 g |
| Saturated fat | 1.7 g |
| Carbohydrate (including fiber) | 30.7 g |
| Fiber | 3.7 g |
| Sugar | 1.5 g |
| Sodium | 375 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I parboil them?
Yes. Boil for 7 minutes, drain and roughen the edges, then reduce roasting time as needed.
Can I make them ahead?
They are best fresh, but can be roasted earlier and re-crisped before serving.
More recipes to try: Cheesy Broccoli Potato Bake · Creamy Potato Leek Soup.
Leave a Reply