Recipe

Garlic Parmesan Roasted Potatoes

Extra crispy roasted potatoes with fluffy centers, tossed with garlic, Parmesan, and Italian herbs. The secret is a quick parboil before roasting for those golden, crunchy edges.

By Matt Campbell

•

4.9

A sheet pan of golden roasted potato chunks with crisp edges, tossed with grated Parmesan and chopped parsley, with a small bowl of garlic butter in the background on a warm kitchen counter, natural window light, photorealistic food photography

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These garlic Parmesan roasted potatoes are the kind of side dish that makes people hover near the oven like it is a sports game. Crisp, browned edges. Fluffy middles. A salty, garlicky, herby coating that clings to every nook and cranny.

Here is the move that makes them actually crispy: parboil first, then rough them up a bit, then roast hot. That quick boil creates a starchy surface, and starch plus high heat equals those crunchy little edges that disappear straight off the pan.

They go with basically everything. Steak, chicken, fish, eggs, or the classic meal of standing at the counter eating potatoes out of a bowl. No judgment. Taste as you go.

A stainless steel pot of potato chunks simmering in salted water on a stovetop, steam rising, with a slotted spoon resting on the rim, candid home kitchen photo, natural light

Why It Works

Parboiling builds the crust: A short simmer softens the outside and releases surface starch, which turns into crisp, craggy edges in the oven.
Roughing up equals more crunch: A quick shake in the colander makes tiny ridges that brown fast.
Two stage seasoning: Roast for color first, then toss with garlic and Parmesan near the end so the cheese does not burn and the garlic stays fragrant, not bitter.
The right potato matters: Yukon Golds roast up creamy with crisp edges. Russets get extra crunchy and fluffy. You can pick your vibe.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat for crispiness: Spread on a sheet pan and bake at 425°F for 10 to 15 minutes until hot and re-crisped. An air fryer at 400°F for 5 to 8 minutes also works great.

Microwave option: It will warm them, but you will lose the crunch. If you do microwave, finish with 2 to 3 minutes in a hot skillet to bring the edges back.

Freeze: You can, but the texture gets a little softer. Freeze in a single layer, then bag for up to 2 months. Reheat from frozen at 425°F until crisp, about 18 to 25 minutes.

Common Questions

What potatoes are best for garlic Parmesan roasted potatoes?

Yukon Gold gives you a creamy interior with crisp edges, and they hold their shape nicely. Russets roast up extra fluffy and can get even crispier, but they are a bit more likely to break apart, which is not a bad thing if you like craggy bits.

Do I really need to parboil first?

If you want that restaurant-style crisp, yes. Parboiling for 8 to 10 minutes gives the potatoes a head start and creates a starchy surface that browns like a dream. If you skip it, they can still be good, just less crispy and more “roasted” than “shatteringly crisp.”

What does baking soda do, and should I use it?

A pinch of baking soda makes the water slightly alkaline, which helps the potato exterior break down a bit and turn into those crispy, craggy edges. It is great with russets. With Yukon Golds, it can make them soften faster, so keep an eye on them and do not overboil.

Why add Parmesan near the end instead of at the beginning?

Parmesan can burn at high heat, especially on the pan. Roasting first gives you browning without bitter cheese. Tossing with Parmesan for the last 5 to 8 minutes melts it onto the potatoes and keeps the flavor clean and nutty.

How do I keep the garlic from burning?

Even added late, fresh garlic can scorch at 450°F if it is sitting on the bare pan. The safest play is to toss the potatoes with garlic in a bowl (so it coats the potatoes, not the pan) and roast just long enough for it to turn fragrant. If you are worried, use garlic powder earlier in the roast and add fresh garlic right after baking, or lower the oven to 425°F for the final 5 to 8 minutes.

Can I use pre-grated Parmesan?

You can, but it will not melt and cling the same way. For best results, use finely grated Parmesan (Microplane style). It coats the potatoes instead of sitting there like little pebbles.

Why are my potatoes not getting crispy?

Common culprits: overcrowding the pan, not enough oil, oven not hot enough, parchment paper, or the potatoes are still wet after draining. Dry them well, give them space, and roast at 450°F. If the potatoes are packed in tight, use two pans.

Should I use parchment paper?

For maximum crisp, go directly on a hot pan (no parchment). If you prefer parchment for easy cleanup, do not preheat the parchment, and expect slightly less browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for parboiling)
Colander
Half-sheet pan (18x13-inch) rimmed baking sheet
Mixing bowl
Microplane or fine grater (for Parmesan)
Spatula or tongs

I started making these when I was chasing that specific kind of potato you get at a good restaurant: crunchy edges that almost snap, with a soft center that feels like it was whipped. I tried a bunch of methods, but the first time I parboiled, drained, shook the potatoes around, and roasted them screaming hot, it clicked. Suddenly the pan was full of golden little crags begging for Parmesan.

Now it is my go-to side when I want dinner to feel a little upgraded without turning the kitchen into a full production. Bonus: people always think you did something complicated. You did not. You just boiled potatoes like you meant it.

Garlic Parmesan Roasted Potatoes

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 50 to 55 minutes

Total Time 65 to 70 minutes

Servings 6

Ingredients

2 1/2 pounds Yukon Gold potatoes or russet potatoes, cut into 1 1/2-inch chunks
2 teaspoons kosher salt, plus more for the boiling water
1/2 teaspoon baking soda (optional, for extra crisp edges, use a lighter hand with Yukon Golds)
4 tablespoons olive oil (or avocado or canola oil)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 cloves garlic, finely minced or grated
3/4 cup finely grated Parmesan cheese, plus more to finish
2 tablespoons chopped fresh parsley (optional)
1 tablespoon melted butter (optional, for extra richness)

Optional add-ins: pinch of red pepper flakes, lemon zest, or (if you are into it) a spoonful of mayo in the tossing bowl for an extra clinging coating. Not required, but some people swear by it.

Instructions

Heat the oven and pan: Preheat to 450°F. Place a large rimmed half-sheet pan (18x13-inch) in the oven while it heats. A hot pan helps kickstart browning. For the crispiest results, skip parchment. If you use parchment, add it after the pan is hot (and expect slightly less browning).
Parboil the potatoes: Add potatoes to a large pot and cover with cold water by about 1 inch. Season the water with salt (think pasta water, but do not go overboard since you will season again later). Stir in 1/2 teaspoon baking soda if using. Bring to a boil, then reduce to a lively simmer and cook 8 to 10 minutes, until the outside is tender but the centers are still firm. You should be able to pierce a chunk with a knife, but it should not fall apart.
Drain and rough them up: Drain in a colander, then let them steam dry for 2 to 5 minutes, until the surfaces look dry and a little tacky. Shake the colander a few times to rough up the edges. Those scruffy bits are the crispy bits.
Toss with oil and seasonings: In a large bowl, toss the potatoes with olive oil, 2 teaspoons kosher salt, Italian seasoning, and black pepper until evenly coated.
Roast, first round: Carefully remove the hot sheet pan and add the potatoes. Spread into an even layer with space between pieces. Roast for 25 minutes. If they are crowded, use two pans or they will steam instead of crisp.
Flip and keep roasting: Flip the potatoes with a spatula. Roast another 10 to 12 minutes, until deeply golden and crisp at the edges.
Add garlic and Parmesan at the end: In a small bowl, mix the garlic with the melted butter (if using). For easier tossing and less mess, transfer potatoes back to the mixing bowl, drizzle with garlic butter, add Parmesan, and toss until coated. Return to the sheet pan in a single layer. Roast 5 to 8 minutes more, just until the garlic smells fragrant and the cheese melts onto the potatoes.
Finish and serve: Toss with parsley and another pinch of Parmesan. Taste and adjust salt. Serve hot, ideally straight off the pan while pretending you are only testing for seasoning.

A rimmed sheet pan in an oven with roasted potato chunks turning golden brown, heat haze visible, home oven interior, photorealistic food photo

Nutrition information is estimated.

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