Why You’ll Love Garlic & Parmesan Roasted Red Potatoes Recipe

The combination of garlic and Parmesan creates a savory crust on the potatoes, adding texture and richness.
It’s quick to prepare — only about 10 minutes of prep and around 30 minutes of roasting.
Versatile enough to pair with grilled meats, roasted chicken, or a vegetarian main.
With minimal ingredients you get maximum flavor — a simple side dish that feels special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Red potatoes (rinsed and quartered)
Olive oil
Garlic (finely minced)
Grated Parmesan cheese
Unsalted butter
Fresh parsley (chopped)
Salt and pepper

Directions

Preheat your oven to 400 °F (≈ 200 °C).
Slice the red potatoes into quarters.
Place the potato quarters in a bowl; add the olive oil, minced garlic, ¾ cup of grated Parmesan, salt, and pepper. Mix until everything is well‑coated.
Spread the potatoes in a single layer on a baking sheet (cut side down if possible). Evenly sprinkle on an additional ¼ cup Parmesan.
Bake for about 25 to 30 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
After baking, toss the potatoes with the melted butter and chopped fresh parsley.
Serve immediately as a side dish.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use baby red potatoes and simply halve them instead of quartering for a quicker roast.
Substitute baby Yukon gold or russet potatoes if red potatoes aren’t available.
Swap the Parmesan cheese for Pecorino Romano to give a sharper, saltier flavor.
Add 1 tablespoon of Italian seasoning or a mixture of rosemary and thyme for an herb‑infused variation.
After roasting, stir in crumbled cooked bacon or crispy pancetta for a meaty addition.
Finish with a squeeze of lemon juice or a sprinkle of lemon zest for brightness.

Storage/Reheating

Store: After the potatoes cool, cover and refrigerate for up to 3 days. Freezing is not recommended because the texture may become mushy once thawed.
Reheat: Place the potatoes on a metal tray or baking sheet and bake in an oven at 350 °F (≈ 175 °C) for about 8‑10 minutes, or until warmed through and the crust becomes crisp again.

FAQs

What size potatoes should I use?

Use red potatoes, about medium size. If using baby reds, you can halve instead of quartering.

Do I have to peel the potatoes?

No — leaving the skins on adds texture and nutrients, and it works very well for this recipe.

Can I use garlic powder instead of fresh garlic?

You can, though fresh garlic gives a more vibrant flavor and aroma. If using garlic powder, use about 1 teaspoon and mix in with the oil.

Can I make these ahead of time?

You can prep the potatoes ahead (wash, cut, mix with oil/garlic/cheese) and refrigerate for a short while, but it’s best to bake and serve promptly for optimal crispiness.

What if I don’t have fresh parsley?

You can omit the parsley or substitute with chopped fresh chives, green onions, or even a sprinkle of dried herbs for garnish.

How do I know when the potatoes are done?

They are done when they are golden brown, the cheese crust is lightly browned, and a fork or knife easily pierces the potatoes without resistance.

Can I use a different type of cheese?

Yes — Pecorino Romano is a great substitute for a sharper taste. You could also try a mild Asiago if desired.

Are these suitable for vegetarians?

Yes — this recipe contains no meat or meat‑derived ingredients and is suitable for a vegetarian diet (assuming your Parmesan is vegetarian‑friendly).

Can I add vegetables to roast with the potatoes?

You can, but be aware that different vegetables roast at different rates. If adding, choose ones that cook in similar time (e.g., sliced carrots or small cauliflower florets) and place them so they will finish around the same time as the potatoes.

What oil is best to use?

Olive oil is recommended for its flavor and suitability for oven roasting. You can use another cooking oil if you prefer, but olive oil complements the garlic and cheese nicely.

Conclusion

This Garlic & Parmesan Roasted Red Potatoes recipe is a go‑to side dish when you want something that’s both simple and impressive. With minimal effort, you’ll get beautifully roasted potatoes with a flavorful, crispy crust and tender interior. Whether you’re pairing it with a weeknight dinner or serving it alongside something special, it’s sure to be a hit. Enjoy!