Crispy on the outside, fluffy on the inside, and loaded with flavor, these Roasted Garlic Parmesan Baby Potatoes are the ultimate side dish. Tossed with olive oil, fresh garlic, Parmesan cheese, and Italian season ing, they roast up golden and irresistible every single time. Think of them as the potato version of garlic bread - crunchy, cheesy, and totally delicious.
What makes this recipe extra special is how simple it is. Baby potatoes cook quickly, so there's no need to parboil or peel them. Just slice in half, season generously, and let your oven work its magic. In less than 40 minutes, you've got a cozy, crowd-pleasing side that pairs with just about anything, from chicken and fish to steak or a big salad.
This baby potato recipe was inspired by my Hasselback Potatoes with Garlic Butter and Garlic Mashed Potatoes and pairs perfectly with a comforting main like Roast Chicken or even a veggie-packed dish like Garlic Green Beans. If you've been searching for an easy, reliable, and flavorful potato side, this one's going straight into your weekly rotation.
Why You'll Love This Recipe
- Crispy, cheesy perfection. These baby potatoes roast into bite-sized nuggets of joy, with Parmesan creating a golden crust that's crunchy on the outside and tender inside. Garlic and herbs take them over the top.
- So easy to make. Just halve the potatoes, toss with pantry staples, and roast - that's it! No parboiling, no fuss, just sheet-pan magic in under 40 minutes.
- Pairs with everything. From weeknight chicken to holiday roasts, these crispy oven roasted baby potatoes are endlessly versatile. They're equally at home on a Thanksgiving spread or next to a simple grilled salmon filet.
- Naturally wholesome. Baby potatoes are full of nutrients like potassium and vitamin C, and with olive oil and fresh parsley, this recipe keeps things both flavorful and nourishing.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Equipment
- How to Make the Best Roasted Garlic Parmesan Baby Potatoes
- Air Fryer Instructions
- Recipe Video
- Expert Tip: Don't Overcrowd the Pan
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Dinner Ideas
- FAQ
- More Recipes with Baby Potatoes
- Tried this recipe?
- Recipe
- Comments
Ingredients
- baby potatoes - Small, tender potatoes that cook quickly and get perfectly crisp when roasted. You can also use fingerlings or cut larger potatoes into 1-inch chunks. Try this recipe with red potatoes, yellow potatoes, Yukon gold potatoes, or russet potatoes.
- olive oil - Helps the potatoes crisp up. Avocado oil or vegetable oil works too.
- garlic - Fresh minced garlic adds bold flavor. Substitute with ½ teaspoon garlic powder if needed.
- Parmesan cheese - Creates a salty, cheesy crust. Swap with pecorino Romano, Grana Padano, or asiago if desired.
- Italian seasoning - A classic blend of oregano, basil, thyme, and rosemary. Use your own mix of dried herbs if you prefer.
- salt and black pepper - Essential for balance. Adjust to taste.
- fresh parsley - Adds freshness and color at the end. Try basil, chives, or dill for variety.
Equipment
You'll also need measuring cups and spoons, a sharp knife, cutting board, mixing bowl, spatula or spoon, and a large sheet pan.
How to Make the Best Roasted Garlic Parmesan Baby Potatoes
- Combine ingredients. Place all ingredients (potatoes, olive oil, garlic, Parmesan, Italian seasoning, salt and pepper) into in a large mixing bowl. Toss to combine.
- Roast in the oven. Transfer to a quarter sheet baking pan and spread out into a single layer. Roast in a 400°F preheated oven for 30 minutes, until potatoes are crisp, golden and fork tender (when a fork inserted into the potato easily comes out).
- Serve. Serve as is, or garnish with some fresh parsley on top.
Air Fryer Instructions
To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
Recipe Video
Expert Tip: Don't Overcrowd the Pan
For the crispiest potatoes, give them space. If they're too close together, they'll steam instead of roast, leaving you with soft potatoes. Use two baking sheets if needed and make sure the cut sides are facing down - that's how you get that golden, crunchy finish.
More Tips and Tricks
- Dry your potatoes well. Moisture is the enemy of crispiness. After rinsing, pat potatoes completely dry before tossing in oil.
- Flip halfway through. Roasting cut-side down helps crisp them up, but flipping ensures even browning on all sides.
- Finish fresh. A sprinkle of parsley or squeeze of lemon juice after baking adds brightness that balances the richness.
- Double the recipe. If you double the recipe, you will need to make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
Recipe Variations
- Switch up the cheese. Parmesan is classic, but try swapping with asiago, pecorino Romano, smoked gouda, or sharp cheddar for a different cheesy flavor. Smoked gouda adds a mellow smokiness, while asiago brings sharpness that really stands out.
- Spice them up. If you love heat, sprinkle in red chili flakes, cayenne pepper, or even chipotle powder.
- Boost with fresh herbs. Mix in fresh rosemary, thyme, or dill with the Italian seasoning for a fragrant, herby flavor profile. You can also sprinkle fresh chives or basil on after roasting for a garden-fresh finish.
- Make them extra cheesy. Toss the roasted potatoes with a handful of shredded mozzarella or provolone in the last few minutes of baking. They'll melt into gooey strands that cling to every crispy bite.
- Turn them into loaded potatoes. After roasting, top with sour cream, crispy bacon bits, chopped green onions, and an extra sprinkle of cheese for a loaded potato twist.
Storage
How to Store
Store leftover roasted potatoes in an airtight container in the fridge for up to 4 days.
How to Reheat
Reheat in the oven or air fryer at 375°F for 8-10 minutes until hot and crispy again. The microwave works, but the texture won't be as crisp.
How to Freeze
Place cooled potatoes in a freezer-safe container or freezer bag for up to 2 months. Reheat from frozen in a preheated 400°F oven until warmed through and crispy, about 15-20 minutes, or in an air fryer at 375°F for 12-15 minutes.
How to Serve
These roasted potatoes are incredibly versatile. Serve them as a weeknight side with chicken, pork chops, or salmon, or make them the star of brunch next to eggs and bacon. They're also a perfect addition to holiday spreads and BBQs, where crispy, cheesy, garlicky potatoes disappear fast.
These are my favorite dishes to serve with these roasted garlic parmesan baby potatoes:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Baby potatoes are incredibly versatile! You can roast them, boil them, mash them, or even grill them on skewers. They're perfect for potato salads since their thin skins hold up well, and they make a delicious side dish for meats, seafood, or vegetarian mains.
Boiling potatoes before roasting isn't required for baby potatoes since they're small and cook through quickly in the oven. However, parboiling larger potatoes before roasting can help create a fluffier interior and crispier exterior.
Small potatoes are great for sides because they cook faster than large ones and hold their shape well. They're also excellent for meal prep, since you can roast a big batch and use them throughout the week in salads, grain bowls, or as breakfast hash. Plus, their skins are tender and full of nutrients, so no peeling required!
Baby potatoes are nutrient-dense and naturally low in fat and calories. They're packed with potassium, vitamin C, and fiber, especially when you leave the skin on.
Nutritionally, baby potatoes and regular potatoes are quite similar since they're essentially the same vegetable, just harvested earlier. The main difference is texture and cooking time. Baby potatoes are naturally smaller, so they cook faster and often require less added fat to taste delicious. Plus, their tender skins are thin and enjoyable to eat, meaning you get extra fiber and nutrients in every bite.
Mini potatoes are a blank canvas for flavor! Aside from garlic and Parmesan, try tossing them with smoked paprika, chili powder, or Cajun seasoning for a spicy kick. Fresh herbs like rosemary or thyme also pair beautifully, and a drizzle of lemon juice or balsamic glaze after roasting can brighten up the flavors.
If your roasted potatoes aren't crispy, it's usually because of excess moisture. Make sure to dry the potatoes thoroughly after washing, use enough oil to coat them evenly, and spread them out in a single layer on your baking sheet. Overcrowding traps steam, which leads to soft potatoes instead of crispy edges.
Soggy potatoes usually happen when they're too crowded on the pan, or if the oven isn't hot enough. Steam needs room to escape, so give your potatoes plenty of space. Also, make sure to preheat your oven fully before roasting. Placing potatoes into a cold oven means they'll steam instead of crisp.
Uncooked bagged baby potatoes usually last 2-3 weeks when stored in a cool, dark place away from onions (which cause them to sprout faster). Once cooked, store leftovers in an airtight container in the refrigerator for up to 4 days. If you see wrinkling, green spots, or sprouting, it's time to toss them.
More Recipes with Baby Potatoes
Looking for other recipes like this? Try these:
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Recipe
Roasted Garlic Parmesan Baby Potatoes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Crispy roasted garlic Parmesan baby potatoes are golden, cheesy, and flavorful. An easy 40-minute side dish perfect for dinner or holidays.
Ingredients
- 1 ½ pounds baby potatoes, halved
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- ⅓ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine baby potatoes, olive oil, garlic, Parmesan cheese, Italian seasoning, salt and pepper. Toss to combine. Transfer to a quarter sheet baking pan and spread out into a single layer.
- Roast for 30 minutes until potatoes are crisp, golden, and fork tender (when a fork inserted easily comes out).
- Sprinkle fresh parsley on top and serve warm.
Notes
How to cook in the air fryer: To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
How to store: Store leftover roasted potatoes in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat in the oven or air fryer at 375°F for 8-10 minutes until hot and crispy again. The microwave works, but the texture won't be as crisp.
How to freeze: Place cooled potatoes in a freezer-safe container or freezer bag for up to 2 months. Reheat from frozen in a preheated 400°F oven until warmed through and crispy, about 15-20 minutes, or in an air fryer at 375°F for 12-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
This post was originally published in 2020. It has since been updated with new content.
Marivic says
It was delicious! Thanks!
Kelly says
Made these tonight and they were easy and excellent. Thank you so much!!