Garlic & Parmesan Roast Potatoes

Strangely, I’m not a huge lover of potatoes. I cannot resist a good roasty though. It must be the combination of textures. My favourite preparation is this version, my Garlic & Parmesan Roast Potatoes. Such a simple side but with tons of flavour and the obligatory crusty exterior and fluffy soft centre.

In fact, I love these so much that I could eat them as my main. Not the healthiest option, I know, but I absolutely love them. The best part are the little crispy bits that stick to the bottom of the dish.

Garlic & Parmesan Roast Potatoes

Vanessa Vermaak

I can't resist these Garlic & Parmesan Roast Potatoes. They have tons of flavour, a crusty exterior and fluffy soft potato inside.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course, Side Dish

Servings 4

Ingredients

  

½1x2x

• 1 kg Baby Potatoes Halved or quartered
• 3 Tbsp Olive Oil
• 6 Cloves of garlic Crushed
• 1 Tbsp Dried Italian Herb Mix
• Salt to taste
• ¼ Cup Finely grated Parmesan
• 2 Tbsp Fresh parsley (finely chopped) Optional
• 2 Tbsp Finely chopped chives Optional

Instructions

• Preheat the oven to 200°C
• Halve or quarter your cleaned and dried baby potatoes (depending on their size) and add to a large mixing bowl*
• Add the olive oil, dried herbs, crushed garlic and a sprinkling/grinding of salt, then toss until the potatoes are evenly covered
• Grate over the parmesan (as fine a grate as possible) then mix or toss again to ensure the potatoes are evenly coated with oil, garlic, herbs and cheese
• Spread into an even single layer onto a metal baking pan/sheet and roast for 30 minutes. After 30 minutes, give the potatoes a gently stir to ensure they don't stick and roast for a further 30 minutes or until the potatoes are soft inside, and crusty and golden outside
• Remove with a slotted spoon and place into a serving dish. Add the fresh parsley and chives, stir through and serve

Notes

*For a slightly quicker version, feel free to par-boil the potatoes in salted water for around 8 – 10 minutes after chopping, then drain and continue with the steps above. This will reduce the roasting time to around 30 minutes. I prefer the method above as it’s less steps/hands-on time even though the roasting time is longer

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Keyword garlic and parmesan, garlic and parmesan roast potatoes, garlic parmesan, garlic parmesan roast potatoes, Roast potatoes