Tender baby potatoes laced in the bold flavours of garlic and parmesan, these roasted garlic parmesan potatoes are incredibly delicious. They’re also easy to make and perfect alongside grilled meats.

Potatoes are definitely a favourite side dish. From these perfect crunchy roast potatoes (seriously all the tips you need) to this easy cheesy potato bake, they are such a versatile veg.

Top down view of a grey bowl filled with roasted potatoes.

Why you’ll love it

Crispy outside and soft and fluffy insides all dressed in garlic and parmesan, these garlic parmesan potatoes are an easy side dish and so delicious..

  • Easy to make – A quick par-boil then roasted to perfection
  • Filled with flavour – garlic, parmesan, herbs and spices, they have all the flavour you need
  • Amazing texture – Crunchy on the outside, tender on the inside
  • Can be prepped ahead – so you can enjoy them on busy weeknights or when feeding a crowd.

I wanted to take my garlic butter potatoes (which are steamed-to-soft, buttery, garlic deliciousness) and roast them. While my steamed variety have crispy prosciutto added, these ones have the addition of parmesan.

Ingredients you’ll need

Ingredients for roasted parmesan garlic potatoes on a marble surface.

Detailed quantities and instructions in the recipe card below.

  • Baby potatoes: Baby potatoes are perfect for this, both for their size and their tender flesh. You can use larger potatoes too – most will work. For larger potatoes, consider cutting them into potato wedges to get them to a good size.
  • Oil: You’ll want a neutral flavoured vegetable oil like rice bran, sunflower or grapeseed oil. If using olive oil, use a light flavoured extra virgin olive oil.
  • Parmesan cheese: For the best flavour, you need to buy a block of parmesan and grate it from scratch. Don’t use the powdery shelf stable stuff and the pre-shredded variety has additives to stop it from clumping. Best to finely shred it yourself.
  • Garlic: I use 6 medium cloves but if you want more, add more.
  • Oregano: Some dried oregano adds a nice herby hint.
  • Onion powder: Don’t skip this. The onion powder just adds so much flavour.
  • Chilli flakes: I love to add a little dried chilli flakes (red pepper flakes) to give these potatoes a spicy kick but leave them off if you don’t like spice.
  • Salt: Some salt is added before the potatoes are roasted, then taste test and see if you want to add a little more to taste. Some parmesan varieties are saltier than others.
  • Parsley: Finally, some fresh parsley, finely chopped adds freshness to the finished dish. It really does make a difference so try not to skip it. A little fresh thyme leaves or chopped chives also work lovely here.

The best potatoes for roasting

For this recipe, I love to use baby potatoes. For the larger types, here in Australia, I love royal blues for their creamy, well flavoured flesh. While they get nice and crunchy, you’ll get an even better crunch from coliban (cream skin, top left) or desiree (pink skin).

In other parts of the world, yukon gold potatoes, russet potatoes, King Edward and maris piper are the way to go.

Tools you’ll need

How to make garlic parmesan potatoes

Baby potatoes coated in parmesan and garlic on a sheet pan.

Detailed quantities and instructions in the recipe card below.

  1. Prep the potatoes: Start by washing and drying the potatoes. There is no need to peel them. Cut them into large bite-sized pieces and if they’re already small enough, just pierce them with a knife.
  2. Parboil: Place the prepped potatoes into a large saucepan then cover with water. Bring it to a boil over high heat and boil for 6-7 minutes until just fork tender (not falling apart though). Drain the potatoes well.
  3. Combine everything: Dry them out briefly over heat in the saucepan, then remove from the heat. Combine the potatoes, parmesan, garlic, oil, oregano, onion powder, salt and chilli flakes (photo 1). Gently mix it all up until the topping is well dispersed.
  4. Roast: Transfer the potatoes to a lined baking tray then turn them all flat side down making sure to tuck any of the strewn about topping under or on top of them (photo 2). Now roast them for around 35 minutes then toss with fresh parsley and serve.
A spoon lifting potatoes out of a bowl.

Tips and tricks

  • Cut the potatoes evenly, so they cook evenly.
  • Drying the potatoes: After boiling the potatoes make sure to return them to the heat and shake the pan gently to move them around. You don’t want to break them up but you do want to dry them out so they get nice and crispy in the oven.
  • Please use real parmesan: Parmesan is a key flavour here so make sure to use the real deal for it’s wonderful flavour.
  • Potato size: The cook time will depend on how large you cut your potatoes, so I cut all my potatoes to roughly 1 large bite or 2 smaller bite sized pieces.


  • Prepping ahead: You can prep these potatoes right up to the point that they would go into the oven. Store prepped garlic parmesan potatoes in an airtight container in the fridge for 2-3 days.
  • Leftovers: Leftover garlic parm potatoes can be stored in an airtight container in the fridge for 3-4 days.
A grey bowl filled with raoasted potatoes on a wooden platter.

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A grey bowl filled with raoasted potatoes.
4.9 from 8 ratings
Roasted garlic parmesan potatoes are simply potatoes, tossed in parmesan, garlic and seasoning and roasted until crisp yet tender. Flavourful but easy to make, these will be your new favourite side dish.


  • 1 kg baby potatoes (1.1lb)
  • 1 ½ tablespoons vegetable oil
  • ½ cup packed finely shredded parmesan (50g / 1.8oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 6 medium cloves garlic, minced (about 3 teaspoons)
  • ¼ teaspoon dried chilli flakes, optional
  • 2 tablespoons finely chopped fresh parsley, to serve

For best results, always weigh ingredients where a weight is provided


  • Preheat the oven to 200C / 400F / 180C fan forced. Line a 10×15 inch baking tray with baking paper.
  • Wash and dry the potatoes, then cut into large bite-size pieces, roughly 1 ½ inches.
  • Place the potatoes in a saucepan, cover with water then place over high heat and bring to a boil. Boil for 7 minutes or until just fork tender but not breaking apart.
  • Drain the potatoes then return them them to the saucepan over the heat for just 20-30 seconds, gently shaking them often. Don’t be too rough, you don’t want to break them up, just dry them out so they get extra crispy in the oven.
  • Remove them from the heat. If the saucepan isn’t big enough to mix them in, use a large bowl. Sprinkle the oil, parmesan, oregano, salt, garlic and chilli flakes over the potatoes. Gently mix until well combined.
  • Transfer to the prepared baking sheet, cut side down, making sure all the parmesan mixture is on or underneath potatoes.
  • Bake for 30-35 minutes, until turning golden
  • Remove from oven and toss with chopped parsley, Taste and add more salt if required, then serve.
  • Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.


  1. Cut the potatoes evenly, so they cook evenly.
  2. Please use real parmesan: Parmesan is a key flavour here so make sure to use the real deal for it’s wonderful flavour.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.