Crispy, golden, and full of flavor! These Roasted Garlic and Parmesan Potatoes are tossed with avocado oil, garlic, and parmesan, then baked to perfection. An easy and delicious side dish!
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Golden, crispy, and packed with flavor, these Garlic Parmesan Roasted Potatoes are the perfect side dish for any meal! Tossed with oil, garlic, and parmesan, then roasted to perfection, they’re irresistibly crunchy on the outside and tender on the inside. My favorite way to serve these is alongside roasted chicken or steak, but these potatoes complement just about anything! Easy to make with just a few simple ingredients, they’re a go-to recipe for busy weeknights and special occasions alike.
A Few Simple Ingredients..
- Potatoes: Mini Yukon gold or red potatoes. I like to use a combination of both.
- Avocado oil: Avocado oil combined with a high cooking temperature creates that perfect crispy potato. If you don’t have avocado oil, any neutral oil of your choice will work,
- Garlic & Parmesan: The stars of the show! Fresh garlic and parmesan work best for the most flavorful potatoes.
- Honey: I like to add honey to the potatoes for just a touch of sweetness to help balance the dish.
- Salt & Pepper: Season the potatoes to taste.
How to Make Garlic and Parmesan Roasted Potatoes
- Preheat your oven to 400℉. Meanwhile, prepare your ingredients. Wash and dry your potatoes and cut into 1-inch pieces. Mince the garlic and grate the parmesan cheese.
- In a mixing bowl, add the potatoes and toss with avocado oil, minced garlic, parmesan cheese, honey, salt and pepper. Stir to evening coat the potatoes.
- Lightly spray a baking sheet with non-stick cooking spray. Spread your coated potatoes evenly on the baking sheet. Roast for 30 minutes, tossing halfway through, until the potatoes are tender and golden brown.
- Serve potatoes alongside your favorite main dish!
Roasted Garlic and Parmesan Potatoes
Crispy, golden, and full of flavor! These Roasted Garlic and Parmesan Roasted Potatoes are tossed with avocado oil, garlic, and parmesan, then baked to perfection. An easy and delicious side dish!
Ingredients
- 1.5 lbs mini red or yukon potatoes cut into 1 inch pieces
- 2 tbsp avocado oil or any neutral oil
- 3 cloves garlic minced
- 1 tbsp honey
- 1/4 cup freshly grated parmesan cheese
- salt & pepper to taste
Instructions
- Preheat your oven to 400℉. Lightly spray a baking sheet with non-stick cooking spray.
- In a mixing bowl, add the potatoes and toss with avocado oil, minced garlic, honey, parmesan cheese, salt and pepper. Stir to evenly coat the potatoes.
- Spread the coated potatoes evenly on a baking sheet. Roast for 30 minutes, tossing the potatoes once halfway through , until the potatoes are tender and golden brown. Remove from the oven and serve!
Notes
- Potatoes: I prefer Yukon gold, mini red or a combination of both for this recipe.
- To Store: Refrigerate leftover potatoes in an airtight storage container for up to 4 days.
- To Reheat: My favorite way to reheat these potatoes is in my air fryer or oven at 350℉ to keep them nice and crispy!
