Roasted Garlic Parmesan Potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy kick.
They aren’t like most of my other roasted potato recipes where they get crispy and browned all over. This one’s different.
The potatoes are baked on top of each other in a casserole dish rather than spread out on a baking sheet. Some of the ends will brown up so you get a little crunch here and there but that’s not the goal.
The goal is to infuse them with tremendous flavor and bathe them in olive oil so they cook up soft and succulent.
I ripped the method off from my Mom and built on her basic recipe of potatoes, olive oil and Italian seasonings by adding the garlic, Parmesan and red pepper.
They make a great side for meatloaf and any kind of roast.
FREQUENTLY ASKED QUESTIONS :
Do I have to peel the potatoes?
Nope! If you like the texture and flavor of potato skins (especially with Yukon Golds), feel free to leave them on. Just scrub them well.
Can I use other types of potatoes?
Yes—Yukon Golds work beautifully and hold their shape. Red potatoes are a bit waxier but still roast up nicely.
Can I prep this ahead of time?
You can slice and season the potatoes ahead and store them in the fridge for a few hours. Just wait to bake until you're ready to serve for the best texture.
What’s the best way to reheat leftovers?
Pop them back in the oven or an air fryer at 375°F for 10–15 minutes to bring back that crispy texture. The microwave works in a pinch but won’t keep the crisp edges.
What can I serve these with?
Honestly—everything. They're amazing with roast chicken, steak, grilled sausage, or even next to eggs in the morning. They're also a great holiday or potluck side.
📖 Recipe
Italian Roasted Garlic & Parmesan Potatoes
Ingredients
- butter for greasing the pan
- 2 pounds russet potatoes
- ¼ cup olive oil preferably extra-virgin but it doesn't have to be, divided
- 1 teaspoon Italian seasoning crushed between fingertips
- 4 minced cloves garlic
- salt and pepper
- ¼ cup grated Parmesan cheese divided
- red pepper flakes optional
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
- Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
- Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
- Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
- Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
- Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
- Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
- Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
- Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.
Nutrition
These roasted potatoes are the kind of side that might just outshine the main dish. The garlic and Italian seasoning bring bold, savory flavor, while the Parmesan adds that perfect cheesy crust. And that drizzle of garlicky oil from the bottom of the pan? Don’t skip it. 😍
I love how easy they are, but they still feel a little special. Perfect for Sunday dinner, weeknight meals, or anytime you want to dress up your potato game.
Let me know how they turn out—I’d love to hear your favorite way to serve them!
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