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Overhead view of crispy potato wedges with charred edges and scattered parsley. (Garlic Parmesan Roasted Potatoes)

Garlic Parmesan Roasted Potatoes with Crispy Charred Edges

Crispy, golden-brown Garlic Parmesan Roasted Potatoes featuring charred edges, fluffy interiors, and a thick layer of melted parmesan. Perfect as a steakhouse-style side dish with fresh parsley and coarse black pepper flakes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold Potatoes Cut into even wedges (approx. 1.36kg)
  • 1/4 cup Extra Virgin Olive Oil (60ml)
  • 1 tsp Kosher Salt (5g)
  • 1 tsp Coarse Black Pepper Flakes (2g)
  • 6 cloves Garlic Finely minced (30g)
  • 1 cup Parmesan Cheese Freshly grated (90g)
  • 1/2 cup Fresh Italian Parsley Finely chopped (15g)

Equipment

  • 1 12-inch Cast Iron Skillet Essential for charred edges.
  • 1 Large Mixing Bowl For tossing and coating.

Instructions
 

Prep and Season
  1. Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat up.
  2. Cut potatoes into even wedges. In a large bowl, toss with olive oil, salt, and half the pepper until a starchy coating forms.
Roasting
  1. Carefully place wedges in the hot skillet, skin-side down where possible. Roast for 25-30 minutes, flipping once for even charring.
  2. Remove skillet, sprinkle with minced garlic and grated parmesan. Return to oven for 5-8 minutes until cheese is gooey and melted.
Finish
  1. Remove from oven. Immediately garnish with fresh chopped parsley and remaining coarse black pepper flakes. Serve hot from the skillet.

Notes

Always use freshly grated Parmesan for the 'gooey' effect.
Preheating the skillet is the secret to charred edges.
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