Crispy Cheesy Garlic Roasted Potatoes Recipe

Discover a simple, crowd-pleasing side: Cheesy Garlic Roasted Potatoes. This recipe combines tender roasted baby potatoes with a crisp, golden exterior, infused with garlic and finished with savory parmesan and fresh chives. It’s ideal for family dinners, holiday spreads, or any meal that could use a comforting, flavorful side. The technique is straightforward and delivers consistently great texture—crispy outside, soft inside—with easy ingredient swaps for dietary needs.

Ingredients

• 15 to 20 baby potatoes, thoroughly washed
• 4 tablespoons melted butter
• 1 cup grated Parmesan cheese
• ½ teaspoon cracked black pepper
• 1 tablespoon minced garlic (or garlic powder)
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• Garlic cloves (skin on) for optional roasting and garnish
• Fresh chives, chopped, for garnish

Substitutions: For a dairy-free version, use vegan parmesan and plant-based butter. If you need gluten-free ingredients, choose cheeses labeled gluten-free (some pre-grated cheeses contain additives).

Instructions

Step 1: Preheat your oven to 400°F (200°C). Prepare a rimmed baking sheet lined with parchment or a silicone mat for easy cleanup.

Step 2: Trim a thin slice from the bottom of each potato so it sits flat. To create a crisscross or diced-top effect, place two chopsticks (or wooden spoons) on opposite sides of each potato as guides and make shallow cuts across the top, stopping when the knife touches the guides. This helps the seasoning penetrate while keeping the potato intact.

Step 3: Brush or pour the melted butter over the potatoes, making sure the butter gets into the cuts. Seasoning adheres better when the surfaces are coated.

Step 4: In a small bowl, combine the grated Parmesan, black pepper, minced garlic, paprika, salt, and Italian seasoning. Press or spoon the mixture into the cuts and over the potato surfaces so each piece is well coated.

Step 5: Arrange the potatoes on the prepared baking sheet with space between each so air can circulate. Roast for 30–40 minutes, turning once if you want even browning. The potatoes are done when the skins are golden and crisp and a fork slides easily into the center.

Step 6: Optional: for extra crispiness, broil for 2–4 minutes at the end—watch closely to avoid burning. Remove from the oven, garnish with chopped chives and roasted garlic cloves if using, and serve hot.

• Roasting whole garlic cloves alongside the potatoes softens and mellows their flavor—squeeze the roasted garlic into the potatoes for a deeper garlic profile.
• Choose baby Yukon Gold or red potatoes for a creamier interior and thin skins that crisp nicely.
• To make the potatoes extra crunchy, turn them halfway through roasting and finish briefly under the broiler, monitoring closely.
• If you prefer less butter, substitute half the butter with olive oil; the flavor will be slightly different but still delicious.
• Adjust seasoning to taste—add smoked paprika for a smoky note or red pepper flakes for heat.