We love side dishes…and what better side dish than some roasted garlic potatoes! This idea of making the potatoes crispy came from a friend. I had watched her use this technique with some crispy baked wedge fries she had made and thought it was perfect technique to use! I decided to re-create the potatoes at home with some added garlic and parsley, two of my favorite potato toppings.
These roasted potatoes are AMAZING! They are perfect in every way! I was trying to be healthy and just have a bite or two of the potatoes, but by the time I knew it, between me, my husband, and my 3 yr old son, we had finished them. Especially since I served them HOT straight out of the oven. Feel free to omit the parmesan cheese for a vegan version of this dish.
This crispy roasted potatoes will be devoured straight out of the oven.
- 3 medium russet potatoes , washed and cubed
- 3 T olive oil
- 4 garlic cloves , minced
- 4 T fresh parsley , chopped
- fresh grated Parmesan cheese , optional
- salt & pepper , to taste
Preheat the oven to 450F.
Bring a large pot of water to a boil.
Add the potatoes to the boiling water and cook for just a few minutes to par-boil. Be sure to remove them just as they start to become soft, but not fully-cooked.
While the potatoes are cooking, put the olive oil in a rectangular dark baking tray and heat in the oven.
Drain the potatoes and shake them in the draining bowl to rough up their surface, giving them the perfect surface to crisp up while roasting in the oven.
Add the potatoes and fresh garlic to the hot oil and toss to coat. Roast the potatoes in the oven, turning them a few times.
When the potatoes are almost done, sprinkle with Parmesan cheese, salt, and pepper to taste. Roast and turn a few times to ensure they are evenly crispy on all sides. Continue roasting in the oven until the potatoes are tender on the inside and crispy on the outside.
Toss with freshly chopped parsley and serve hot out of the oven!