Crispy Garlic Parmesan Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
900 grams baby potatoes (golden or red varieties preferred)
→ Seasoning and Oil
02 -
45 milliliters olive oil
03 -
5 cloves garlic, minced
04 -
5 grams garlic powder
05 -
5 grams paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Cheese
08 -
50 grams grated Parmesan cheese
→ Garnish
09 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Preheat the oven to 220°C. Wash and thoroughly dry the baby potatoes, then cut each potato in half to ensure even cooking.
02 -
In a large mixing bowl, whisk together olive oil, minced garlic, garlic powder, paprika, salt, and black pepper until fully incorporated.
03 -
Add the halved potatoes to the bowl and toss until evenly coated in the seasoned oil. Sprinkle grated Parmesan over the potatoes and toss gently again to ensure thorough coverage.
04 -
Line a baking sheet with parchment paper. Arrange potatoes cut-side down in a single layer. Roast in the preheated oven for 25 to 30 minutes until potatoes are golden brown and crispy.
05 -
Allow the potatoes to cool for 2 to 3 minutes. Garnish with freshly chopped parsley and serve warm.
# Helpful Notes:
01 -
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness. Uncooked coated potatoes may be frozen and thawed prior to roasting. Alternative cheeses such as Asiago, Pecorino, or Romano can be used for variation.