These perfectly golden, crispy-on-the-outside, fluffy-on-the-inside roasted potatoes are elevated with garlic, Parmesan cheese, and fresh herbs for an irresistible side dish that steals the spotlight at any meal. The secret to their perfect texture? A special parboiling technique and a hot oven that creates that coveted crunchy exterior while maintaining a soft, tender center. Whether served alongside a Sunday roast, holiday dinner, or weeknight meal, these potatoes are guaranteed to become a family favorite.
Ingredients
For the Potatoes:
- 1 kg (2.2 lbs) baby potatoes or Yukon Gold potatoes
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (42 g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 teaspoons (2 g) fresh rosemary, finely chopped
- 2 teaspoons (2 g) fresh thyme leaves
- 1 teaspoon (6 g) salt
- ½ teaspoon (1 g) black pepper
- ½ teaspoon (1 g) paprika
- ⅓ cup (30 g) freshly grated Parmesan cheese
- 2 tablespoons (8 g) fresh parsley, chopped (for garnish)
For the Parboiling Water:
- 2 liters (8 cups) water
- 1 tablespoon (18 g) salt
- ½ teaspoon (3 g) baking soda
Step-by-Step Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 425°F (220°C).
- If using baby potatoes, cut them in half. If using larger potatoes, cut them into 1½-inch (4 cm) chunks.
- Rinse the cut potatoes under cold water to remove excess starch.
Step 2: Parboil the Potatoes
- In a large pot, bring the water to a boil. Add the salt and baking soda.
- Add the potatoes to the boiling water and cook for 8-10 minutes, until the outside begins to soften and become slightly translucent, but the centers are still firm.
- Carefully drain the potatoes in a colander.
Step 3: Roughen the Surface
- Return the drained potatoes to the empty pot and give them a gentle shake to roughen the surface. This creates more texture, which means more crispy bits when roasted.
- Allow the potatoes to steam dry for about 5 minutes.
Step 4: Season the Potatoes
- In a large bowl, combine the olive oil, melted butter, minced garlic, rosemary, thyme, salt, black pepper, and paprika.
- Add the parboiled potatoes to the bowl and toss gently until they are evenly coated with the seasoning mixture.
Step 5: Roast the Potatoes
- Spread the potatoes in a single layer on a large baking sheet, ensuring they aren’t overcrowded (use two baking sheets if necessary).
- Roast in the preheated oven for 30 minutes.
- Remove from the oven, carefully flip each potato, and sprinkle with the grated Parmesan cheese.
- Return to the oven and roast for another 15-20 minutes, until the potatoes are deeply golden and crispy, with the cheese forming a delicious crust.
Step 6: Final Touch
- Remove from the oven and immediately transfer to a serving dish.
- Sprinkle with fresh chopped parsley for a pop of color and freshness.
- Serve hot for maximum crispiness and flavor.
Nutritional Information
Per serving (serves 6):
- Calories: 220
- Protein: 5g
- Carbohydrates: 28g
- Fat: 11g
- Fiber: 3g
- Sugar: 1g
- Sodium: 570mg
Timing:
- Prep Time: 15 minutes
- Cooking Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Expert Tips for Perfect Roasted Potatoes
- The baking soda trick: Adding baking soda to the parboiling water raises the pH level, which helps break down the surface of the potatoes, creating more areas to crisp up during roasting.
- Potato selection matters: Yukon Gold or other waxy potatoes hold their shape well while developing crispy exteriors. Russets can work but tend to be more fluffy than crisp.
- Don’t skip the parboiling step: This crucial step ensures the inside is perfectly cooked while the outside gets crispy.
- Steam drying: Allowing the potatoes to steam dry after parboiling removes excess moisture, which is essential for achieving maximum crispiness.
- Hot, hot, hot: Make sure your oven is fully preheated before adding the potatoes. A hot oven is crucial for developing that golden crust.
- Space them out: Overcrowding the baking sheet will cause the potatoes to steam rather than roast. Use two baking sheets if needed.
- The butter-oil combo: Butter adds flavor while oil allows for higher-temperature cooking without burning.
Variations and Substitutions
- Herb variations: Replace the rosemary and thyme with oregano, sage, or a blend of Italian herbs for a different flavor profile.
- Cheese options: Substitute Parmesan with Pecorino Romano, Asiago, or nutritional yeast for a dairy-free alternative.
- Spicy version: Add ¼ teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for a spicy kick.
- Truffle lovers: Drizzle with truffle oil just before serving for an elegant, restaurant-quality touch.
- Mediterranean style: Add 1 teaspoon of lemon zest to the seasoning mix and finish with crumbled feta instead of Parmesan.
- Ranch-inspired: Mix 2 teaspoons of ranch seasoning into the oil and butter mixture before coating the potatoes.
- Garlic confit potatoes: Replace the minced garlic with 2 tablespoons of mashed garlic confit for a deeper, more mellow garlic flavor.
Common FAQs
Q: Why aren’t my potatoes getting crispy?
A: This could be due to several factors: overcrowding the pan, not parboiling long enough, skipping the steam-dry step, or an oven that’s not hot enough. Make sure to spread the potatoes in a single layer with space between them, and verify your oven temperature with an oven thermometer.
Q: Can I make these potatoes ahead of time?
A: For the best texture, these potatoes should be served fresh from the oven. However, you can parboil them up to a day ahead, then refrigerate. Allow them to come to room temperature before proceeding with the seasoning and roasting steps.
Q: How do I reheat leftover roasted potatoes?
A: For the crispiest results, reheat in a 375°F (190°C) oven for 10-15 minutes. Avoid microwaving, as this will make them soggy. A quick toast in an air fryer at 350°F (175°C) for 3-5 minutes also works wonderfully.
Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the amount by two-thirds, as dried herbs are more potent. For this recipe, use about ¾ teaspoon each of dried rosemary and thyme instead of the fresh amounts.
Q: Why did my potatoes stick to the baking sheet?
A: Make sure your baking sheet is well-oiled or lined with parchment paper. Also, don’t try to flip the potatoes too early; they’ll naturally release from the pan once they’ve developed a proper crust.
These Garlic Parmesan Roasted Potatoes bring restaurant-quality flavor and texture right to your dinner table. The combination of perfectly crisp exteriors, fluffy interiors, and savory garlic-herb flavor creates a side dish that often outshines the main course. Whether you’re hosting a holiday dinner or simply elevating a weeknight meal, these potatoes are guaranteed to impress with their golden appearance and irresistible taste.
