Parmesan Garlic Roasted Potatoes

You may have noticed that the number of vegetable sides are somewhat lacking on this site. I don’t know why, honestly. I like veggies. Really, I do. But it seems like when I’m browsing through Pinterest, most of the veggie sides I see are either a) complicated and time consuming, b) really unhealthy, or c) terrible sounding. A lot of the time when I’m making a meal, I focus on either the main dish or the dessert, and saute up some kale or brussels sprouts and call it a day. Or I’ll make a dish like pasta where the veggies are all rolled into the main dish and not even bother with sides.

Parmesan Garlic Roasted Potatoes

What you may especially notice if you browse through my Veggies and Sides section is that there are almost no potato dishes. Two in the past year and a half, to be exact. It’s not my go-to vegetable on account of all the starchiness and carb-iness with fewer of the health benefits that my green veggie friends have. My family loves potatoes and I grew up having them with many meals, but I just don’t typically gravitate there.

Parmesan Garlic Roasted Potatoes finished

I do love potatoes, though, when they’re done well. And these are. They’re also super easy. One of the things I dislike about a lot of potato dishes is the multiple steps they require—chopping, boiling, frying, mashing. As we’ve already established, I’m lazy. But the steps were pretty quick for this recipe, and I was able to throw together a fast, delicious side to go with some awesome grilled salmon.

Parmesan Garlic Roasted Potatoes finished2

The original recipe actually calls for fresh parsley, which I didn’t have on-hand. I swapped in fresh rosemary instead, which was perfect with the potatoes. The parmesan made such a tasty, golden crust on them that I can see making these over and over. They were even good as leftovers a few days later!

parmesan garlic roasted potatoes sliced2

Preheat oven to 450°F and bring a pot of water to boil. Cut potatoes into cubes or wedges.

parmesan garlic roasted potatoes boiling

Add the potatoes to the boiling water along with a hefty shake of salt (at least a few tablespoons). Cook for 3 to 6 minutes, depending on how big your potato pieces are. While potatoes are cooking, put the oil in cast iron skillet or other heavy, oven-safe pan and stick it in the oven to heat.

parmesan garlic roasted potatoes drained

When the potatoes are mostly tender, drain them and keep them in the pot. Put them back on the burner and shake (with the lid still on, if possible) to dry the potatoes and to rough them up a little. Roughing up their surfaces is what gives them that perfect crispiness when you roast them.

parmesan garlic roasted potatoes roasting

Pull that hot pan out and add the potatoes, tossing to coat them with the hot oil. Roast for several minutes, turning once or twice.

parmesan garlic roasted potatoes rosemary

Chop up your herbs—I used fresh rosemary since it’s the only thing I’ve managed not to kill.

parmesan garlic roasted potatoes roasting herbs

When the potatoes are almost tender, sprinkle with fresh garlic, parmesan, the chopped rosemary, salt and pepper and continue roasting until they’re tender and crisping. Turn at least one more time for even browning.

Parmesan Garlic Roasted Potatoes done

When they’re crispy and awesome, remove from the oven. I would have probably done these a couple more minutes but we were hungry and the salmon was done, so we rolled with it. And now you have a healthy, easy side dish that complements just about anything.

Parmesan Garlic Roasted Potatoes

Serve 4

  • 4 pounds of russet potatoes; I used the small red potatoes
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 2 tablespoons of fresh chopped parsley; I used rosemary
  • Fresh grated Parmesan cheese
  • Salt and pepper, to taste
  1. Preheat oven to 450°F.  Cut potatoes into cubes or wedges.
  2. Bring a pot of water to a boil.  Add the potatoes and cook for 3 to 6 minutes depending on size.
  3. While potatoes are cooking put oil in cast iron skillet or other heavy pan and heat in oven.
  4. Drain the potatoes and place them back in the pot. Put the pot back on the burner and shake to dry the potatoes and to rough up their surface. This is what gives roasted potatoes that perfect crust.
  5. Add the potatoes to the hot oil, toss to coat and roast turning once or twice. When potatoes are almost tender sprinkle with fresh garlic and Parmesan, salt and pepper and continue roasting until potatoes are tender. Turn at least one more time for even browning. Just before serving, toss with fresh chopped parsley.
Original recipe here

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