Crispy Garlic Herb Roasted Parmesan Taters: The Side Dish That Steals the Show!
If there’s one side dish that could easily steal the spotlight from the main course, it’s these Crispy Garlic Herb Roasted Parmesan Taters! 🥔✨
They’re golden, crunchy on the outside, and melt-in-your-mouth soft on the inside. This crowd-pleaser is loaded with savory herbs, rich Parmesan cheese, and a hint of garlic that’s perfect for all ages. Be prepared—these potatoes may just become the star of your dinner table!
The Secret to Perfectly Crispy Potatoes? It’s All in the Parmesan! Here’s a little tip: skip the shredded or pre-grated Parmesan, and go for a sand-like texture.
Trust me, it makes all the difference! I use a mason jar and a blender to pulse the Parmesan into a fine texture in under 20 seconds. This forms the magical cheesy crust that everyone will rave about.
One Word of Caution: Stick with garlic powder here! Fresh garlic might sound tempting, but it tends to burn before the potatoes finish roasting. We want crispy—not charred!
No baby potatoes? No problem! Just slice regular potatoes into 3/4-inch thick rounds. This recipe is versatile, so feel free to make it your own!
Crispy Garlic Roasted Parmesan Taters Video:
How to Make Crispy Garlic Herb Roasted Parmesan Taters
You’ll Need:
1/2 cup finely grated Parmesan cheese (Sand-like Texture)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon Himalayan Pink salt
3/4 teaspoon fresh ground black tellicherry pepper (or any black pepper you have on hand)
1-2 tablespoons olive oil
1 1/2 lbs baby potatoes, washed & halved
Instructions:
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- Preheat the Oven: Set your oven to 400°F. This temp gives you that ideal crispy exterior while keeping the insides nice and tender.
- Prep the Parmesan Mixture: In a small bowl, combine the Parmesan, garlic powder, paprika, thyme, salt, and pepper. Stir until the spices are evenly distributed through the cheese.
- Oil the Baking Dish: Drizzle olive oil over the bottom of a 9″x13″ glass baking dish, spreading it evenly to create a non-stick surface and add extra crispiness.
- The Magic Layer: Sprinkle the Parmesan and herb mixture over the entire bottom of the baking dish. Make sure it’s evenly spread out—this is where the crispy, cheesy magic happens!
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- Potato Placement: Take each potato half and press the cut side down firmly into the cheese mixture, arranging them in a single layer.
- Bake to Perfection: Pop the dish into the oven and bake for 30-40 minutes. You’ll know they’re ready when the cheese is beautifully browned and the potatoes are tender enough to be pierced easily with a fork.
- Cool and Release: When you pull the dish out, immediately run a knife between the potatoes to separate them, then let them rest for 2-3 minutes. This step helps keep the cheesy crust intact when you lift them out.
- Serve: Carefully remove the potatoes with a spatula, placing them cheese-side up on a plate or serving tray. Serve them with a side of sour cream, topped with chopped scallions or chives for that perfect finishing touch.
Optional Dips & Add-Ons:
- Sour Cream and Chives: Classic and delicious!
- Spicy Aioli: Add a little heat with a sriracha-mayo blend.
- Garlic Butter Dip: Because, can you ever have too much garlic?
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Whether it’s a weeknight dinner or a special occasion, these Crispy Garlic Herb Roasted Parmesan Taters will win everyone over. Don’t be surprised if they start asking for this recipe at every gathering. Enjoy your new favorite side dish…or, let’s be honest, your new main course!
Crispy Garlic Roasted Parmesan Taters Recipe Print
Crispy Garlic Herb Roasted Parmesan Taters Recipe
Equipment
Ingredients
- ½ cup Parmesan cheese, finely grated (Sand-like Texture)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon thyme, dried
- ½ teaspoon Himalayan Pink salt
- ¾ teaspoon black tellicherry pepper, fresh ground (or any black pepper you have on hand)
- 1-2 tablespoons olive oil
- 1 ½ lbs baby potatoes (washed & halved)
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine garlic powder, paprika, thyme, salt, and pepper, and Parmesan cheese stirring until completely combined.1/2 teaspoon garlic powder1/4 teaspoon paprika1/2 teaspoon thyme, dried1/2 teaspoon Himalayan Pink salt3/4 teaspoon black tellicherry pepper, fresh ground1/2 cup Parmesan cheese, finely grated
- Drizzle a 9"x13" glass baking dish with olive oil and spread it evenly to coat the bottom of the dish.1-2 tablespoons olive oil
- Sprinkle the cheese mixture evenly over the entire bottom of the prepared pan.
- Press each potato, cut side down, into the cheese mixture.1 1/2 lbs baby potatoes
- Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pierced with a fork.
- Remove from oven, immediately run a knife between the potatoes, then leave potatoes to rest in pan for 2-3 minutes. Using a spatula, carefully remove the potatoes from the pan, and place them on a plate or tray cheese side up.
- Serve with sour cream topped with chopped scallions or chives, if desired.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.