Looking for an easy sheet pan side that will never let you down? These roasted Garlic Parmesan Potatoes are the perfect choice. They are simple, flavorful, and the perfect way to elevate your potato game. With just the right amount of garlic goodness and a cheesy Parmesan finish, these potatoes come together easily and are sure to become a family favorite.
Sheet-pan Parmesan Potatoes have become my go-to weeknight side dish for a reason—they're easy and ridiculously good! (Just like my Blackstone Potatoes.)
With only a handful of ingredients, these potatoes transform into a side dish that feels special but is weeknight-friendly.
It is hard to resist sneaking a taste before they even hit the table!
For more potato inspiration, don't miss my Yukon Gold Mashed Potatoes, Boursin Mashed Potatoes, Twice Baked Potatoes, and Air Fryer Potato Wedges.
Let's Talk Ingredients
For these roasted garlic parmesan potatoes, I've used both yellow and red baby potatoes. Whatever you have on hand will work.
I like this best with butter, but I've made it with oil, and no one noticed.
Add as much minced garlic as you like, and use fresh rosemary for that bold, herby note. If you want something a little softer, thyme works too.
Finish with freshly grated Parmesan. It melts and browns so much better than the canned kind and gives the potatoes their signature savory crunch.
Tips and Tricks
- For even cooking, cut the potatoes into uniform sizes before roasting.
- Avoid overcrowding the potatoes on the sheet pan, which can cause steaming instead of roasting.
- If you prefer extra crispy potatoes, turn on the broiler for the last 2-3 minutes of cooking.
- Serve immediately after cooking to enjoy the optimal texture and flavor.
Step by Step
Roasted Garlic Parmesan Potatoes (Sheet Pan)
Ingredients
- 1 ½ pounds baby potatoes
- ¼ cup butter
- 1 tablespoon minced garlic
- 1 tablespoon fresh chopped rosemary
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup freshly grated parmesan cheese
- For Garnish: fresh parsley or chives; parmesan crushed red pepper flakes
Instructions
- Preheat the oven to 400 °F. Line a rimmed baking sheet with parchment paper.
- Wash the potatoes. Half or quarter them (depending on the size) and arrange them on the baking sheet.
- Melt the butter in a small saucepan. Add the garlic, rosemary, salt, and pepper and cook for 1 minute.
- Pour the mixture over the potatoes and toss to coat.
- Cook for 30 minutes. Toss the roasted potatoes with the cheese and cook for another 5 to 10 minutes, until tender.
- Sprinkle with fresh herbs and more parsley if desired.
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