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Close-up of golden-brown roasted potatoes with finely grated parmesan and parsley. (Garlic Parmesan Roasted Potatoes)

Garlic Parmesan Roasted Potatoes: The Secret to Ultra-Crispy Skins and Fluffy Centers

Achieve restaurant-quality Garlic Parmesan Roasted Potatoes with this expert guide. Featuring halved Yukon Golds with a golden-brown crispy skin, light-yellow fluffy interior, and a savory dusting of parmesan and fresh parsley for the ultimate side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 lbs Yukon Gold Potatoes halved, skins on
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 1 tbsp Garlic Powder 9g
  • 1/2 cup Parmesan Cheese 45g, finely grated
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1 tsp Kosher Salt To taste
  • 1/2 tsp Black Pepper Freshly cracked

Equipment

  • 1 Heavy-duty rimmed baking sheet Prevents warping at high heat.
  • 1 Large Pot For parboiling the potatoes.
  • 1 Microplane or Fine Grater To achieve the snowy parmesan texture.

Instructions
 

Parboiling Technique
  1. Place halved potatoes in cold salted water. Bring to a boil and simmer for 8-10 minutes until slightly tender but not falling apart.
  2. Drain potatoes and let sit in the colander for 2 minutes to ensure all surface moisture evaporates.
Roasting Process
  1. Toss potatoes with olive oil, garlic powder, salt, and pepper in a large bowl until thoroughly coated.
  2. Place cut-side down on a preheated baking sheet. Roast at 425°F (220°C) for 25-30 minutes until a deep golden-brown crust forms.
  3. Flip potatoes and roast for another 10-15 minutes until skins are textured and blistered.
Garnish
  1. Remove from oven and immediately dust with finely grated parmesan and chopped parsley while still sizzling.

Notes

Steam-drying is the secret to a crispy exterior.
Use Yukon Golds for the characteristic yellow, fluffy interior seen in professional photos.
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