Vegetables & Sides
Crispy Roasted Garlic Parmesan Potatoes
Roasted potatoes with a shattering crust and a soft middle, tossed in roasted garlic olive oil twice: once before the oven and once after.
- 50 min total
- 10 min prep
- 40 min cook
- Easy
- Serves 4-6
- Vegetarian
Ingredients
- 2 lb baby potatoes, halved
- 4 tbsp Roasted Garlic Olive Oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup freshly grated Parmesan
- 2 tbsp chopped fresh parsley
Let’s make it
- Heat the oven to 425F with a sheet pan inside.
- Toss the halved potatoes with 3 tbsp Roasted Garlic Olive Oil, the salt, pepper and smoked paprika.
- Spread the potatoes cut side down on the hot pan. They should sizzle on contact.
- Roast 35-40 minutes, leaving them undisturbed for the first 25, until the cut faces are deep golden and crisp.
- Tip the hot potatoes into a bowl, add the Parmesan and the last tablespoon of oil, and toss until the cheese melts into the crust.
- Finish with parsley and serve straight away.
Why it works
A preheated pan sears the cut face the moment the potatoes land, and leaving them alone lets that crust actually form. Adding the Parmesan off the heat keeps it creamy rather than scorched.
The OTM finish
The last tablespoon of Roasted Garlic Olive Oil goes on after roasting, so the garlic reads fresh rather than baked away.
Make it your own
Use quartered russets for more crust, add rosemary sprigs to the pan, or finish with lemon zest to cut the richness.
Quick tip
Dry the potatoes thoroughly after washing. Surface water steams, and steam is the enemy of crisp.
Shop the recipe
The bottle this recipe is built on.