Crispy Garlic and Parmesan Potatoes (Oven-Roasted & Easy!)
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!
Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!
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