Crispy Parmesan Garlic Roasted Potatoes

 

Ingredients

• 2 lbs baby potatoes (Yukon Gold or red potatoes), halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thymeADVERTISEMENT
• ½ tsp smoked paprika (optional)
• ½ cup grated parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

 Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.ADVERTISEMENT
2. Prep the Potatoes
   In a large mixing bowl, combine the halved potatoes, olive oil, garlic, thyme, smoked paprika, salt, and pepper. Toss until evenly coated.
3. Add the Parmesan
   Sprinkle in the grated parmesan and toss again until the potatoes are evenly coated in the cheesy mixture.
4. Roast
   Arrange the potatoes cut side down on the prepared baking sheet. Roast for 30–35 minutes, or until golden brown and crispy on the bottom.
5. Garnish & Serve
   Remove from the oven and sprinkle with fresh chopped parsley before serving.

 Time & Yield

• Prep Time: 10 minutesADVERTISEMENT
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yields: 4–6 servings

 Tips & Variations

• Add a sprinkle of chili flakes for a spicy kick.
• Use fresh rosemary instead of thyme for a herby twist.ADVERTISEMENT
• Serve with sour cream or garlic aioli for dipping.

 Storage

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best crispiness.
• Freezer: Not recommended (texture may change).
• Make-Ahead: Toss potatoes with seasoning and store in the fridge up to 12 hours before baking.

 Tools You’ll Need

• Baking sheet
• Large mixing bowl
• Spatula
• Sharp knife
• Parchment paper or foil