Home-style Garlic Parmesan Roasted Potatoes
Crisp and tender Garlic Parmesan Roasted Potatoes Are the well-balanced side for so many of your meals! They have such a great parmesan garlic flavor and come together in a snap. Keep this go-to recipe on hand for busy nights or entertaining!
Garlic Parmesan Roasted Potatoes
Potatoes are such party pleasers! These are deliciously crispy on the outside and evenly soft and tender on the inside. When we're looking for an straightforward potato side dish, especially for a crowd, this is our go-to recipe.
An straightforward and flavorful side dish made with mini red potatoes and seasoned with fresh garlic, dried herbs, olive oil, and parmesan cheese. These roasted potatoes are both flavorful and filling!
Ingredients:
- Red potatoes, quartered
- Olive oil
- Minced garlic
- Dried oregano
- Salt
- Black pepper
- Grated parmesan cheese
- Chopped parsley for garnish (optional)
Instructions:
Preheat the oven to 400 degrees. In a large bowl, combine the quartered baby red potatoes, olive oil, garlic, and seasonings. Toss and mix well so that the potatoes are evenly coated.
Add half of the parmesan cheese to the bowl and then quickly mix again. Transfer the seasoned potatoes to a casserole dish. Cover the dish with tinfoil and bake for 20 minutes.
After baking for 20 minutes, remove tin foil, and add the extra parmesan cheese. Finally, return the potatoes to the oven, uncovered, for another 20 minutes. Serve with freshly chopped parsley (optional)
Prep 5 minutesCook 29 minutesTotal 45 minutesMakes 10 people
Ingredients
- 48 ounces red potatoes, quartered
- ¼ cup olive oil
- 3 teaspoons minced garlic, about 3 cloves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup grated parmesan cheese
- chopped parsley for garnish
Method
- Preheat the oven to 400°F.
- In a large bowl combine the quartered baby red potatoes, olive oil, garlic, and seasonings. Toss well.
- Add half of the parmesan cheese and briefly toss before transferring to a casserole dish.
- Cover with tinfoil and bake for 20 minutes.
- Remove tinfoil, add the extra parmesan cheese.
- Return the poatoes to the oven uncovered for another 20 minutes.
- Serve with freshly chopped parsley.
