Absolutely the best melt-in-your-mouth roasted potatoes that are perfectly crispy on the outside!

Crispy Garlic Parmesan Potatoes

I love garlic so much I usually put in more than the recipe calls for! Garlic is my favorite way to jazz up potatoes, especially in the summer when I can get locally grown ingredients.

These Roasted Garlic Butter Parmesan Potatoes will be the only thing you can think about once you try them! Every bite just melts in your mouth, all while giving you a perfectly crisped potato. That final drizzle of melted butter just brings the whole dish to perfection.

If you are looking for new side dishes, then you’ll love this Classic Potato Salad, Pesto Tortellini Pasta Salad, and Baked Beans, too!

What You’ll Need:

• 3 lbs Baby Red Potatoes, Quartered
• 1/4 cup Olive Oil
• 6 large Garlic Cloves, Minced
• 1 tbsp Italian Seasoning
• 3/4 cup Freshly Grated Parmesan Cheese
• Pinch of Salt
• 1/2 cup Butter, Melted
• 1 tbsp Parsley, Chopped

How to Make Roasted Garlic Butter Parmesan Potatoes

• Preheat oven to 400 degrees.
• Wash and quarter 3 lbs baby red potatoes. Parboil them in boiling water for 5-8 minutes.
• In a large bowl, combine 1/4 cup olive oil, 6 large minced garlic cloves, 1 tbsp Italian seasoning, and 3/4 cup freshly grated Parmesan cheese, and a pinch of salt.
• Toss parboiled potatoes in the mixture and coat evenly.
• Spray a baking sheet with non-stick spray and arrange the coated potatoes in a single layer on the pan. Bake for 25 minutes, tossing half way through so the potatoes get browned and crispy on the edges.
• Remove from the oven and melt 1/2 cup butter. Stir in 1 tbsp chopped parsley into the melted butter and drizzle mixture over the potatoes.

More Side Dishes:

• Air Fryer Potato Wedges
• Baked Beans
• Pesto Tortellini Pasta Salad
• Strawberry Fluff

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Roasted Garlic Butter Parmesan Potatoes

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Roasted Garlic Butter Parmesan Potatoes, absolutely the best melt-in-your-mouth roasted potatoes that are perfectly crispy on the outside!

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 3 lbs Baby Red Potatoes, Quartered
• 1/4 cup Olive Oil
• 6 large Garlic Cloves, Minced
• 1 tbsp Italian Seasoning
• 3/4 cup Freshly Grated Parmesan Cheese
• Pinch of Salt
• 1/2 cup Butter, Melted
• 1 tbsp Parsley, Chopped

Instructions

1. Preheat oven to 400 degrees.
2. Wash and quarter potatoes. Parboil them in boiling water for 5-8 minutes.
3. In a large bowl, combine olive oil, minced garlic, seasoning, Parmesan cheese, and a pinch of salt.
4. Toss parboiled potatoes in the mixture and coat evenly.
5. Spray a baking sheet with non-stick spray and arrange the coated potatoes in a single layer on the pan. Bake for 25 minutes, tossing half way through so the potatoes get browned and crispy on the edges.
6. Remove from the oven and melt butter. Stir in chopped parsley into the melted butter and drizzle mixture over the potatoes.