Roasted Garlic Parmesan Potatoes Recipe
User Reviews
5
Roasted Garlic Parmesan Potatoes Recipe
Description
This recipe calls for rinsed red potatoes quartered, then mixed with olive oil, finely minced garlic, salt, pepper, and three-quarters of the Parmesan cheese. Spread in a single layer cut side down ensures even roasting. After baking at 400°F for 25 to 30 minutes until golden brown and soft inside, the potatoes are tossed with melted butter and chopped fresh parsley for added richness and color.
The combination of garlic and Parmesan produces a savory, aromatic coating with a crisp exterior and moist interior. Baking cut side down promotes caramelization and texture contrast. Fresh parsley adds a bright herbal note that balances the richness of butter and cheese.
These potatoes make a versatile accompaniment to roasted or grilled proteins and can be served immediately for best texture. They do not freeze well, but can be stored covered in the refrigerator up to three days and are best reheated in the oven to restore crispness. Variations include substituting with Yukon or russet potatoes, or adding Italian seasoning for more flavor complexity.
Ingredients
- 3 pounds red potato rinsed and quartered
- ¼ cup olive oil
- 8 garlic finely minced cloves
- 1 cup Parmesan Cheese grated
- 2 tablespoons butter unsalted
- 3 tablespoons parsley chopped, fresh
Instructions
- Preheat the oven to 400°.
- Slice the red potatoes into quarters.
- Next, add them to a bowl with olive oil, garlic, ¾ cup parmesan cheese, salt, and pepper. Mix until combined using a spoon or rubber spatula.
- Spread the potatoes out in a single layer, cut side down, and evenly sprinkle on an additional ¼ cup of parmesan cheese. Bake in the oven at 400° for 25 to 30 minutes or until golden brown and tender.
- Toss the cooked potatoes with melted butter and chopped fresh parsley.
Notes
- These potatoes are best consumed within an hour of preparation for optimal texture.
- Store leftovers covered in the refrigerator for up to three days; freezing is not recommended as texture degrades.
- To reheat, bake in the oven at 350°F for 8 to 10 minutes to regain crispness.
- Fresh herbs can be added after cooking for additional flavor layers.
- Yukon or russet potatoes may be used instead of red potatoes.
- Pecorino Romano cheese can substitute Parmesan for variation.
- Try blending in 1 tablespoon of Italian seasoning with the other spices for enhanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 335mg | 14% |
| Potassium | 1091mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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