Description
These crispy garlic parmesan potatoes are golden on the outside, fluffy inside, and packed with savory flavor. Perfect as a side dish or appetizer served with a cool Greek yogurt herb dip.
Ingredients
- 1.5 lbs (700 g) baby potatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasonings
- Salt and black pepper, to taste
- 100 g (1 cup) finely grated parmesan
- Fresh parsley, for garnish
- Greek yogurt herb dip, for serving
Instructions
- Place the halved potatoes in a pot of salted water and bring to a boil. Cook for 8 minutes until just fork-tender.
- Drain the potatoes well and let them steam dry for a few minutes.
- Transfer the potatoes to a large bowl. Add olive oil, minced garlic, Italian seasonings, salt, and black pepper. Toss until evenly coated.
- Spread the grated parmesan on a plate. Roll each potato piece in the parmesan, pressing lightly so the cheese sticks on all sides.
- Arrange the potatoes cut-side down on a baking sheet lined with parchment paper.
- Roast in a preheated oven at 220°C (425°F) for 25–30 minutes, until golden brown and crispy.
- Transfer to a serving plate, sprinkle with fresh parsley, and serve warm with Greek yogurt herb dip.
Notes
- For extra crispiness, preheat the baking sheet in the oven before adding the potatoes.
- Freshly grated parmesan works best for a crispy coating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg
