Crispy Garlic-Parmesan Roasted Potatoes
These golden, buttery, cheesy potatoes are crispy on the outside, tender on the inside, and packed with garlic and herb flavor. Perfect as a side for any meal—or just enjoy them on their own!
🧄 Ingredients
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2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices
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2 tablespoons unsalted butter, melted
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2 tablespoons extra-virgin olive oil
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1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
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¾ teaspoon salt
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½ teaspoon ground black pepper
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3 large cloves garlic, grated or finely minced
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1 cup low-sodium vegetable broth or chicken broth
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¼ cup grated Parmesan cheese
🔥 Instructions
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Preheat the Oven
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Position a rack in the upper third of the oven.
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Preheat to 500°F (260°C).
(Note: This high heat is key for crispy edges.)
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Prep the Potatoes
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In a large bowl, toss the sliced potatoes with melted butter, olive oil, thyme, salt, and pepper until evenly coated.
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Roast – Part 1
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Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan.
(Avoid glass dishes—they can shatter at high heat.) -
Roast for about 30 minutes, flipping once halfway through, until the potatoes are golden and crispy.
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Add Garlic & Broth
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In a small bowl, whisk the grated garlic into the broth.
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Carefully pour the garlic broth into the pan around the potatoes.
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Sprinkle the Parmesan cheese evenly over the tops of the potatoes.
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Roast – Part 2
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Return the pan to the oven.
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Roast for another 15 minutes, or until most of the liquid is absorbed and the potatoes are tender and cheesy on top.
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Serve Hot
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Garnish with extra thyme or a sprinkle of parsley if desired.
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Serve immediately for maximum crispiness.
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🧑🍳 Tips & Variations
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Add more cheese: For extra cheesy flavor, add a mix of Parmesan and mozzarella or Gruyère.
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Crispier edges: Finish under the broiler for 2–3 minutes if you want even more crisp.
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Make it a meal: Serve with eggs for brunch, or alongside roasted chicken or steak for dinner.