Shatteringly crisp outside, fluffy inside — these Garlic Parmesan Roasted Potatoes are the side dish that steals the show. Each wedge gets coated in olive oil, loads of garlic, and herbs, roasted until deeply golden, then showered with parmesan while still hot so it melts into every craggy edge. Simple, addictive, and gone in minutes.
Ingredients
- 2 1/2 lbs Yukon Gold or russet potatoes, cut into wedges
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated parmesan, divided
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped (optional)
Instructions
- Heat the oven: Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats — a hot pan means crispier potatoes.
- Cut evenly: Cut the potatoes into uniform wedges so they cook at the same rate. Soak in cold water 15 minutes, then drain and pat completely dry.
- Season generously: In a large bowl, toss the wedges with olive oil, garlic, Italian seasoning, paprika, salt, pepper, and half the parmesan.
- Arrange with space: Spread the wedges in a single layer on the hot baking sheet, cut-side down, leaving space between each piece.
- Roast and flip: Roast 20 minutes, flip each wedge, and roast 15–20 minutes more until deeply golden and crisp.
- Parmesan finish: While piping hot, shower with the remaining parmesan and toss gently so it melts onto the potatoes.
- Garnish and serve: Sprinkle with fresh parsley (and rosemary if using) and serve immediately.
Pro tip: Soaking the cut potatoes in cold water removes excess starch — that’s the secret to an extra-crispy exterior.
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Estimated nutrition per serving: 320 calories (est.)
