Bobbie's
Salads & Sides

Garlic Parmesan Roasted Potatoes

Crispy, herby, flavourful — the perfect side for almost any dinner.

Garlic Parmesan Roasted Potatoes, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 6 55 minutes total (15 prep, 40 cook)
VegetarianContains dairy

Bobbie's tips: use baby red or gold potatoes for the best texture, make sure the potatoes are dry before seasoning for extra crispiness, add a squeeze of fresh lemon juice for brightness, try pecorino romano, or add chives or dill. For a spicier kick, increase the red pepper flakes. Delicious with steak, chicken, lamb or fish. Nutrition per serving from Bobbie's card: 220 calories, 5 g protein, 28 g carbohydrates, 11 g fat, 3 g fibre.

Ingredients

  • 2 lbs baby potatoes (red, gold or Yukon), halved or quartered
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp dried or fresh rosemary, finely chopped
  • 1 tsp dried or fresh thyme
  • ½ tsp red pepper flakes (optional)
  • ¾ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Zest of 1 lemon (optional, for brightness)

Tools needed

  • Large baking sheet
  • Parchment paper (optional)
  • Mixing bowl
  • Measuring spoons and cups
  • Garlic press or knife
  • Cutting board
  • Spatula

Method

  1. 1

    Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. 2

    Prep the potatoes: wash and dry the potatoes. Cut into halves or quarters so they are roughly the same size for even cooking.

  3. 3

    Make the garlic herb mixture: in a large bowl, whisk together the olive oil, melted butter, minced garlic, salt, pepper, Italian seasoning, rosemary, thyme and red pepper flakes (if using).

  4. 4

    Coat the potatoes: add the potatoes to the bowl and toss until evenly coated with the garlic herb mixture.

  5. 5

    Arrange on the baking sheet: spread the potatoes in a single layer, cut side down for maximum crispiness.

  6. 6

    Roast: bake for 35–40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside. (Test with a fork.)

  7. 7

    Add Parmesan: remove from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently so the cheese melts and coats the potatoes.

  8. 8

    Finish and serve: sprinkle with fresh parsley and lemon zest (if using). Serve hot and enjoy.

From Bobbie's “Bobbie's Dinner Recipes”.