If it’s potatoes, I’m in! And if it’s crispy roasted garlic Parmesan potatoes…well, then I’m definitely in!

If a recipe has potatoes in it, you can assume I will be interested! These are so insanely flavorful, they’re like just wow! The pungent taste of the garlic with the briny flavor of the Parmesan and the soft creaminess of the potato combine to create utter potato perfection!

These roasted Parmesan garlic potatoes have been going viral for quite some time on social media. Often, viral or very popular recipes just don’t speak to me (yes, I am not afraid to admit that I don’t like Dubai chocolate — it’s just not my thing!!), but these are really next level! Normally, a recipe like this may not be so useful to us because we don’t often need a nice dairy side dish, but these potatoes roasted in dairy Parmesan cheese are so perfect for Shavuos, when many people have the custom to eat dairy meals. They’re more elevated than a standard roasted potato recipe, like my pizza-shop inspired garlic knot potatoes, and they’re dairy without being yet another heavy, creamy pasta.

To properly prep the potatoes, cut them in half and then use a small, sharp knife to score them by cutting into them about halfway in a crisscross pattern. Though it’s an extra step, it ensures that the oil, garlic, and Parmesan can really get into the potatoes, yielding amazing flavorful results.

I like to make these in an oven-to-table dish, as shown, so I can bring them right out to the table. This is especially helpful on Shavuos, if you’re making a dairy meal and you don’t have so many nice dairy serving pieces.

Roasted Garlic Parmesan Potatoes

In this insanely flavorful dish, the pungent garlic combines with the briny Parmesan to create utter potato perfection!

Print Recipe

Ingredients

2 Tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp onion powder
½ tsp dried parsley
2 lbs. (approx.) baby potatoes, halved
3 Tbsp butter
6 cloves garlic, minced
¾ cup grated Parmesan cheese

Instructions

Preheat oven to 425°F.
Place olive oil and spices in a large mixing bowl.
Using a small paring knife, score the potatoes with a criss-cross pattern, making sure not to cut them all the way through. Add to the mixing bowl and toss with the oil and spice mixture.
Meanwhile, in a small pot, melt the butter with the Parmesan and garlic to form a paste. Spread on the bottom of a 9×13 pan.
Place the potatoes face down in the pan. Bake for 25-30 minutes, or until the potatoes are done and bottoms are crispy.