Introduction

These Classic Garlic Butter Parmesan Roasted Potatoes are irresistibly crispy on the outside and fluffy on the inside. Coated in a flavorful mix of garlic, butter, parmesan, and a sprinkle of bacon bits, they make the perfect side dish for any meal. Whether it’s a casual dinner or a special occasion, these potatoes are sure to be a crowd-pleaser.

A white oval plate holds a single layer of golden-brown roasted potato halves with crispy edges. The potatoes have a shiny, slightly rough texture with a mix of yellow and light brown colors. Bright green, finely chopped herbs are sprinkled all over the potatoes. A few sprigs of fresh rosemary lie at the bottom right edge of the plate. In the top left corner of the image, there is a small white bowl filled with finely shredded white cheese on a white marbled surface. A dark gray textured cloth is partially visible under the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 lb potatoes (cut into 1-inch chunks for even roasting)

1/3 cup olive oil

8 garlic cloves, minced

1.5 tsp salt

1.5 tsp black pepper

1.5 tbsp Italian seasoning

1/4 tsp red pepper flakes

1 cup parmesan cheese

3/4 cup butter (melted and cooled slightly)

1/4 cup fresh parsley, chopped

1/2 cup bacon bits

Instructions

Step 1: Preheat your oven to 400°F and position a rack in the upper-middle area. Cut the potatoes into 1-inch chunks and mince the garlic. Lightly oil a large baking sheet and set aside.

Step 2: Bring a large pot of salted water to a boil. Add the potatoes and boil for 5-8 minutes until just tender on the outside but still firm inside. Drain thoroughly and let excess moisture evaporate.

Step 3: In a large bowl, combine olive oil, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Whisk until garlic is evenly distributed. Stir in the parmesan cheese to form a chunky mixture.

Step 4: Add the drained potatoes to the seasoning mixture and toss until all pieces are well coated. Spread the potatoes in a single layer on the baking sheet, placing them cut-side down where possible.

Step 5: Roast the potatoes for 15 minutes without stirring. Then, turn them over and separate any that are stuck. Continue roasting for another 10-12 minutes until golden brown and crispy on all sides.

Step 6: While roasting finishes, melt the butter and stir in most of the chopped parsley, reserving some for garnish. Remove potatoes from the oven, pour the garlic butter over them, sprinkle with bacon bits, and gently toss to combine.

Step 7: Transfer the potatoes to a serving dish, sprinkle with reserved parsley, and serve immediately for the best crispiness and flavor.

Tips & Variations

Parboiling the potatoes before roasting is key to a fluffy interior and crispy exterior.

Use Yukon Gold potatoes for a naturally buttery flavor, or russet potatoes for extra crispiness.

Substitute Italian seasoning with a mix of dried basil, oregano, and thyme if you don’t have a blend on hand.

For a vegetarian option, omit the bacon bits or swap with crispy pancetta or prosciutto.

If dairy-free, replace butter with vegan butter or extra olive oil, though this will alter the richness slightly.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. They reheat best in a 400°F oven for 10-15 minutes or in an air fryer at 375°F for 5-7 minutes to regain their crispiness. Freezing is possible for up to 2 months, but the texture may become slightly softer after thawing.

FAQs

Can I use different types of potatoes for this recipe?

Yes, russet, Yukon Gold, and red potatoes all work well. Aim to cut them into similar-sized chunks to ensure even roasting.

Why is parboiling the potatoes important?

Parboiling softens the potatoes slightly before roasting, ensuring the inside becomes fluffy while allowing the outside to crisp up perfectly without drying out.