Indulge in our delicious Roasted Garlic Parmesan Potatoes, a side dish that will undoubtedly steal the show at your next meal. These baby reds are roasted to perfection, with a crispy exterior, soft interior, and an irresistible garlic parmesan flavor.
Our family is obsessed with these Potatoes. One Sunday, my husband, a self-proclaimed potato connoisseur, declared them the best he’d ever tasted! Since then, it’s been a staple in our weekly meals, and even our picky little ones gobble them up with gusto.
Prepping our flavorful Garlic Parmesan Potatoes for roasting
Why this Parmesan-Garlic Roasted Potatoes Recipe?
Points of Sale: These Parmesan-Garlic Roasted Potatoes stand out with their robust flavors and perfect texture. We use baby red potatoes for a deliciously soft interior and a crispy outside. The combo of roasted garlic and parmesan cheese provides a savory kick, while the optional crispy bacon bits add a delightful crunch.
Ingredients:
- 1.5 kg (3 lbs) of baby red potatoes, cleaned and quartered
- 60 ml (1/4 cup) of olive oil
- 6 large garlic cloves, finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon of Italian seasoning
- 3/4 cup of freshly grated Parmesan cheese
- 1/2 cup of unsalted butter
- Freshly chopped parsley for garnish
- 1/2 cup of crispy bacon bits (optional)
How to Master Your Roasted Garlic Parmesan Potatoes ?
Preheat your oven to 400ºF (200°C), and grease a large baking sheet.
Boil your quartered baby red potatoes for 5 to 8 minutes to precook them.
In a large bowl, mix together olive oil, garlic, salt, herbs, pepper, and parmesan cheese. Add a bit more oil if needed.
Coat your precooked potatoes evenly in the garlic parmesan mix.
Arrange potatoes cut side down in a single layer on the prepared baking sheet. Bake for 25 minutes, turning after 15, until browned and crispy.
While baking, melt butter and combine with chopped parsley. After removing potatoes from the oven, drizzle with the butter parsley sauce, add bacon bits if desired, toss well, and serve hot. Enjoy!
Notes:
For a vegetarian version of these Potatoes, simply omit the bacon bits. If you’re in a pinch for time, you can skip the parboiling step, though it does make the potatoes more tender inside.
These Parmesan-Garlic Red Potatoes are a flavorful side dish that’s sure to delight your family and guests. Their crispy texture and savory taste make them a must-try for any potato lover.
Irresistible Roasted Garlic Parmesan Potatoes – Perfect for any meal!
Frequently Asked Questions:
Definitely! While baby red potatoes offer a great taste and texture for this recipe, you can also use Yukon Gold or russet potatoes. Just adjust the cooking time as needed.
If you don’t have Parmesan on hand, feel free to use other hard cheeses such as Pecorino Romano or Asiago. They will bring a slightly different, but still delicious flavor to the dish.
Roasted Garlic Parmesan Potatoes
Ingredients
- 1.5 kg 3 lbs of baby red potatoes, cleaned and quartered
- 60 ml 1/4 cup of olive oil
- 6 large garlic cloves finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon of Italian seasoning
- 3/4 cup of freshly grated Parmesan cheese
- 1/2 cup of unsalted butter
- Freshly chopped parsley for garnish
- 1/2 cup of crispy bacon bits optional
Instructions
- Preheat your oven to 400ºF (200°C), and grease a large baking sheet.
- Boil your quartered baby red potatoes for 5 to 8 minutes to precook them.
- In a large bowl, mix together olive oil, garlic, salt, herbs, pepper, and parmesan cheese. Add a bit more oil if needed.
- Coat your precooked potatoes evenly in the garlic parmesan mix.
- Arrange potatoes cut side down in a single layer on the prepared baking sheet. Bake for 25 minutes, turning after 15, until browned and crispy.
- While baking, melt butter and combine with chopped parsley. After removing potatoes from the oven, drizzle with the butter parsley sauce, add bacon bits if desired, toss well, and serve hot. Enjoy your Roasted Garlic Parmesan Potatoes!
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