Crispy Garlic Parmesan Potatoes
If you’re looking for the perfect BBQ side dish, these crispy garlic parmesan potatoes are it. Golden baby potatoes, coated in a garlicky parmesan crust and roasted until deeply crispy. They’re ready in 40 minutes and honestly impossible to stop eating.
I grew up in Podlasie, a region in northeastern Poland where potatoes aren’t just a side dish. They’re basically a food group. We eat them every day, in every form imaginable, and I genuinely never get tired of them. So when I say these are some of the best potatoes I’ve ever made… that means something.
WHY YOU’LL LOVE THIS
- Incredibly crispy – rolling each potato in parmesan before roasting creates a golden, almost crunchy crust that you just can’t get any other way
- Simple ingredients – olive oil, garlic, Italian seasoning, parmesan. That’s really it!
- Perfect BBQ side dish – holds up well and looks beautiful on a table
- Ready in 40 minutes – mostly hands-off oven time, minimal effort
WHAT ARE CRISPY GARLIC PARMESAN POTATOES?
Crispy garlic parmesan potatoes are baby potatoes that are halved, boiled until tender, then coated in garlic and Italian seasoning. Then each potato is rolled in finely grated parmesan and roasted cut-side down at high heat until golden and crispy. The parmesan forms a crust directly on the potato (yes, an actual crust!).
It’s a simple idea done really well. The kind of recipe that looks like it requires more effort than it does, which is exactly why it works so well for BBQs and gatherings.
My version serves them with a fresh herb dip on the side, which cuts through the richness beautifully. You don’t need much, the potatoes are the star here.
FOOD SCIENCE NOTES
Boiling the potatoes first is not an extra step, it’s the whole reason these work. The inside is already fully cooked before the oven turns on, so the high heat can do one job and one job only: make the outside as crispy as possible.
And please, let them steam dry after draining. I know it feels like nothing but wet potatoes go into the oven wet and come out… wet. Two minutes on the counter changes everything.
HOW TO MAKE IT
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Boil the potatoes
Place the halved baby potatoes in a pot of well-salted water. Bring to a boil and cook for about 8 minutes, until just fork-tender (you don’t want them falling apart). Drain well and let them sit in the colander for a few minutes to steam dry.
Step 2: Season
Transfer the potatoes to a large bowl. Add olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss until every piece is well coated.
Step 3: Coat with parmesan
Spread the finely grated parmesan on a flat plate. Roll each potato piece in the parmesan, pressing lightly so it sticks on all sides. The more it sticks, the better the crust.
Step 4: Arrange and roast
Place the potatoes cut-side down on a lined baking sheet. Roast at 220°C (425°F) for 25–30 minutes, until deeply golden and crispy. Don’t move them around and let the crust form undisturbed.
Step 5: Finish and serve
Transfer to a serving plate, sprinkle with fresh parsley, and serve with a homemade fresh herb dip on the side.
STORING AND REHEATING
These crispy garlic parmesan potatoes keeps in the fridge for up to 3 days in an airtight container. They lose their crunch overnight. To bring it back, reheat in the oven at 200°C for 8–10 minutes. For a BBQ, these are honestly best made fresh. They only take 40 minutes and the difference is noticeable.
NOTES FROM MY KITCHEN
I’ve been making a version of these crispy garlic parmesan potatoes for years. And for years, I was doing it wrong (or not wrong exactly, but not right either). I used to toss the parmesan in with the oil and seasonings, mix everything together, and call it done. They were delicious. But never quite crispy enough, and I could never figure out why.
Then one day I thought – what if I roll each potato in the parmesan separately instead? Press it in, let it stick properly, give it a real chance to form a crust. So I did. And that was it. That one small change is the whole reason this recipe is what it is now.
Use finely grated parmesan, not the coarse stuff. It sticks better and crisps more evenly. And don’t rush the rolling step. It takes a couple of extra minutes but that’s where the magic actually happens.
Other side dish recipes you’ll enjoy…
Roasted Garlic Potatoes au Gratin
Crispy Garlic Parmesan Potatoes
If you’re looking for the perfect BBQ side dish, these crispy garlic parmesan potatoes are it. Golden baby potatoes, coated in a garlicky parmesan crust and roasted until deeply crispy. They’re ready in 40 minutes and honestly impossible to stop eating.
4
servings10
minutes35
minutes320
kcal45
minutesKeep the screen of your device on
INGREDIENTS
- For the potatoes:
1.5 lbs (700 g) baby potatoes, halved
3 tbsp olive oil
3 cloves garlic, minced
2 tsp Italian seasonings
Salt & black pepper
100 g (1 cup) finely grated parmesan
- To serve:
Fresh parsley
DIRECTIONS
- Place potatoes in a pot of salted water. Bring to a boil and then cook for 8 minutes, until just fork-tender.
- Drain well and let them steam dry for a few minutes.
- Transfer potatoes to a bowl. Add olive oil, garlic, Italian seasonings, pinch of salt, and pepper. Toss to coat evenly.
- Spread grated parmesan on a plate. Roll each potato piece in the parmesan, pressing lightly so it sticks on all sides.
- Place potatoes cut-side down on a baking sheet.
- Roast at 220°C (425°F) for 25–30 minutes, until golden and crispy.
- Transfer to a serving plate, sprinkle with fresh parsley. Serve with a homemade fresh herb dip on the side.
Recipe Video
Notes
- These crispy garlic parmesan potatoes keeps in the fridge for up to 3 days in an airtight container. They lose their crunch overnight. To bring it back, reheat in the oven at 200°C for 8–10 minutes.
- Nutrition is estimated and may vary depending on ingredients used. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 320kcal
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 11g
Did you make it?
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Your feedback is valuable and helps me to continue creating delicious recipes that you will love.
So, don’t be shy, leave a comment and let me know how it turned out for you!
