Parmesan Garlic Roasted Potatoes

User Reviews

4.8

30 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    45 mins

  • Servings

    6

  • Calories

    202 kcal

  • Course

    Side Dish

  • Cuisine

    American

Parmesan Garlic Roasted Potatoes

Parmesan Garlic Roasted Potatoes – so crispy and delicious, roasted to perfection! A perfect side dish.

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Ingredients

Servings
  • 6 large potatoes peeled and cleaned and cut into cubes or wedges
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 5 cloves garlic minced
  • ¼ cup Parmesan Cheese freshly grated
  • ¼ cup fresh parsley chopped
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Instructions

  1. Preheat oven to 425℉. Line a baking sheet with parchment paper.
  2. In a small bowl mix the oil, garlic, salt and pepper. Pour over potatoes and toss until each potato piece is fully covered in olive oil and garlic mixture.
  3. Bake for 30 to 35 minutes, turn on the broiler and bake for a couple more minutes until golden brown and crispy.
  4. In a bowl mix Parmesan cheese and parsley. Pour over potatoes and toss around. Cheese will melt and give the potatoes a nice glossy look.

Notes

  • Properly stored in an airtight container, cooked potatoes will last for 3 to 5 days in the refrigerator.

Nutrition Information

Show Details
Serving 1serving Calories 202kcal (10%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 86mg (4%) Potassium 726mg (21%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 243IU (5%) Vitamin C 23mg (26%) Calcium 108mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 202 kcal

% Daily Value*

Serving 1serving
Calories 202kcal 10%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 86mg 4%
Potassium 726mg 15%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 243IU 5%
Vitamin C 23mg 26%
Calcium 108mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

4.8

30 reviews
Excellent

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