These garlic parmesan small potatoes are the kind of side dish that disappears before you can even set the table. They’re roasted until the edges go golden and crunchy, then tossed with garlicky butter, parmesan, and a little parsley for that “restaurant basket of potatoes” vibe.
The best part: you don’t need deep frying or anything complicated. Just smart roasting (hello, hot pan), the right amount of fat, and a final toss that clings to every crispy corner.
Why You’ll Love This
They’re extra crunchy on the outside, fluffy in the middle, and basically built for dipping (ketchup, ranch, garlic aioli—no judgment). Plus, small potatoes cook faster than big ones, and the garlic parmesan finish makes them feel special with almost zero effort.
Ingredients
- 1 1/2 pounds small potatoes (baby gold, red, or a mix), scrubbed and halved (quarter if larger)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (use 3/4 teaspoon if using fine salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (for the roast)
- 1/2 teaspoon paprika (optional but great for color)
- 3 tablespoons unsalted butter
- 3–4 cloves garlic, finely minced
- 1/2 cup finely grated parmesan (the fluffy kind from a wedge melts best)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- Optional: 1–2 teaspoons lemon juice or zest for brightness
How to Make It
- Preheat the oven to 450°F. Slide a large sheet pan into the oven while it heats. A hot pan is the shortcut to that extra-crunchy bottom.
- Prep the potatoes: pat them dry with a towel (moisture = steam = less crunch). Halve them so you get more flat surfaces to caramelize.
- Season: in a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, and paprika (if using) until evenly coated.
- Roast, cut-side down: carefully remove the hot pan, add the potatoes, and arrange them cut-side down in a single layer. Roast for 20 minutes without touching them.
- Flip and finish roasting: flip the potatoes and roast another 12–18 minutes, until deeply golden and crisp on multiple sides. (Total time depends on size—smaller potatoes cook faster.)
- Make the garlic butter: while the potatoes finish, melt butter in a small skillet over medium-low heat. Add minced garlic and cook 45–60 seconds, just until fragrant. Don’t let it brown.
- Toss: transfer hot roasted potatoes to a clean mixing bowl. Pour the garlic butter over and toss well.
- Add parmesan and herbs: sprinkle in parmesan and parsley, tossing until the cheese lightly melts and clings to the potatoes. Taste and add a pinch more salt, pepper, or a little lemon if you want it brighter.
Tips for the Best Results
- Dry = crispy: after washing, fully dry the potatoes before tossing with oil.
- Use a preheated sheet pan: that instant sizzle helps create a crunchy crust, especially on the cut side.
- Don’t crowd the pan: if the potatoes are piled up, they’ll steam. Use two pans if needed.
- Cut-side down first: the flat surface makes maximum contact with the hot metal, so you get that golden “crunch plate.”
- Garlic timing matters: roast with garlic powder, then finish with fresh garlic in butter. Fresh garlic in the oven can burn.
- Finely grate the parmesan: it melts and coats better than thicker shreds.
- For even more crunch: roast 5 extra minutes, then toss with garlic butter and parmesan right before serving.
Variations
- Spicy: add 1/4–1/2 teaspoon red pepper flakes to the garlic butter.
- Herby: swap parsley for chopped dill, basil, or chives, or use 1 teaspoon Italian seasoning with the roast.
- Lemon parmesan: add 1 teaspoon lemon zest (and a squeeze of juice) after roasting for a fresh, bright finish.
- Cheesy upgrade: add 2 tablespoons grated pecorino along with the parmesan for extra salty bite.
- Ranch vibes: toss with 1–2 teaspoons ranch seasoning after roasting (reduce salt slightly), then finish with parmesan.
- Extra-crunch “smashed” option: boil potatoes 8–10 minutes until barely tender, smash on the pan, then roast until crisp and finish with garlic parmesan.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For best crunch, reheat on a sheet pan at 425°F for 8–12 minutes (or in an air fryer at 400°F for 4–6 minutes), shaking once. Microwave reheating works in a pinch, but it softens the crisp edges.
FAQ
How do I make these roasted small potatoes extra crunchy?
Three things: dry the potatoes well, use a preheated sheet pan, and don’t overcrowd. Also, roast cut-side down for the first 20 minutes and don’t move them during that time—letting them sit builds the crust.
Can I use pre-grated parmesan from a container?
You can, but the texture won’t be as melty and clingy. Finely grated parmesan from a wedge gives the best coating and a smoother garlic-parm finish. If using pre-grated, add it while the potatoes are very hot so it sticks.
Why do you use garlic powder AND fresh garlic?
Garlic powder can handle high-heat roasting without burning and it seasons the potatoes all the way through. Fresh garlic gives that bold aroma and real garlic flavor, but it’s best added at the end in butter so it stays sweet and fragrant instead of bitter.
Can I prep these ahead for a party?
Yes. Roast the potatoes until just golden (stop 5 minutes early), cool, and refrigerate. Right before serving, re-roast at 450°F for 8–10 minutes to re-crisp, then toss with the warm garlic butter, parmesan, and parsley.
What dipping sauces go best with garlic parmesan potatoes?
Garlic aioli is the obvious match, but ranch, spicy mayo, honey mustard, or marinara are all great. If you’re serving these with steak or chicken, a quick sour cream + lemon + chive dip is super clean and fresh with the parmesan.