Cheesy, crispy, and baked to perfection, these garlic and Parmesan potatoes are for every potato lover! With a golden, crunchy Parmesan crust and savory garlic flavor, they’re perfect for pairing with roast chicken or serving at weekend brunch. For easy prep, cook the potatoes ahead of time, then bake them to irresistible crispiness when ready. This is comfort food at its best!"
With a couple of large gold potatoes in the pantry that needed to be used, I decided to simmer them whole until tender and then put them in the fridge. That way they were at least cooked, but what to do with them? These crusty baked garlic and Parmesan potatoes.
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Why You'll Love This Recipe
- Garlic Parmesan potatoes is made with basic simple ingredients you probably have on hand.
- The potatoes can be cooked ahead of time, then finished in the oven for serving.
If you love the combination of potatoes and Parmesan, try these easy baby dutch yellow potatoes.
Recipe Ingredients
- Potatoes: Skip russet potatoes or waxy varieties, for this potato recipe you want thin-skinned gold or yellow potatoes. They are in between starchy and waxy. Choose large-sized potatoes.
- Olive Oil: Use a nice extra virgin olive oil, for drizzling over the top at the time of baking.
- Seasoning: Sea salt, ground black pepper, and granulated garlic (fresh garlic will burn).
- Parmesan Cheese: Buy pre-grated Parmesan-Reggiano or get a block and grate it yourself by hand or in a food processor. That way you know it's fresh with the best flavor.
- Herbs: Fresh green chopped chives add lovely color and a little flavor to Parmesan potatoes.
Garlic and Parmesan potatoes are terrific with simple baked bone-in chicken breasts for an easy dinner.
Substitutions and Variations
- Use a different cheese, such as a finely grated Spanish Manchego, or other Italian options such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
- Instead of chives, use fresh chopped Italian parsley.
Recipe Instructions
Step 1: Cover potatoes with cold water and simmer until tender when pierced with the tip of a sharp paring knife or when you can stick a fine metal skewer through. Drain potatoes, cool and refrigerate until chilled. You can peel them or leave the peel on.
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Step 2: When ready to eat, slice the potatoes cross-wise into wedges about ½″ thick. Lay wedges flat on a parchment paper lined or aluminum foil lined baking sheet.
Drizzle potatoes slices with olive oil and sprinkle with salt, pepper and granulated garlic, then sprinkle on the grated Parmesan cheese. Bake until a golden with a crisp crust. For a crispier crust, turn on the broiler but watch so cheese doesn't burn.
To serve sprinkle with chopped chives.
Serving Suggestions
Garlic and parmesan potatoes are terrific with roast chicken, grilled meats, or a pork roast. They are also great breakfast or brunch with eggs. Try them with steamed salmon, halibut, or cod.
Recipe FAQs
I use either gold potatoes or yellow potatoes, as they are in the same potato family. Their naturally smooth and buttery texture lends itself to baking as for garlic and Parmesan potatoes. Skip russet potatoes, as they are too dry, starchy and will fall apart. Save them for mashed and baked. Red potatoes have a waxy texture (more than gold or yellow) that helps them stay firm throughout cooking, so they could work for this recipe.
Yes, the skins or peels have lots of nutrition in them, so peel or don't, it's up to you.
Other cheese options are finely grated Spanish Manchego, or other Italian cheeses such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
To make garlic Parmesan potatoes ahead of time, par-boil or pre-cook the potatoes whole, then cool completely and refrigerate in an airtight container. To serve, slice whole potatoes about ½-inch thick, pre-heat your oven, and finish the recipes. Potatoes can be pre-cooked up to 3 days ahead of time.
More Potate Recipes
If you love potatoes (and who doesn't), try some of these potato recipes for your potato lovers.
⭐️Did You Make This Recipe?
If you make garlic and Parmesan potatoes, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Baked Parmesan Potatoes
Ingredients
- 1 – 1 ½ pounds large gold potatoes, peel on
- 1 ½ - 2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ⅓ cup grated Parmesan cheese
- 1 tablespoon chopped chives optional garnish
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Instructions
- Pre-heat oven to 425°. Place potatoes in a large pot, cover with cold water and bring just to a boil. Turn heat down to gently simmer potatoes. Cook potatoes until tender when pierced with a sharp paring knife or a thin metal skewer. Drain potatoes, cool and refrigerate if making ahead.
- If eating right away, chill so they are easier to slice. Slice crosswise into ½″ wedges. Lay potatoes flat on a foil-lined baked sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt and pepper, then finish with cheese.
- Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden.
Debbie says
These look good!!
Could you use parchment paper instead of foil??
Would red potatoes work as well as the gold??
Thanks Sally!!
Sally Cameron says
Yes, you could use parchment, which is more what I do these days '). Have not tried red potatoes, but it probably would great. If you do, let me know and comment back.
Platt College says
I get board with potatoes. This looks like a great way to spice them up and make them unique.
Gabi says
This looks super easy and can also be done in my fabulous toaster oven. Thanks for posting!
Sally says
Toaster oven? Please let us know how it comes out. I don't have a toaster oven to test, and I am sure that would be good for many people.
Mary@SiftingFocus says
Sally, these potatoes look delicious. I'm a huge potato fan. Always looking for new ways to prepare them. I'll be adding this recipe to my repertoire.
Sally says
Hi Mary. You're right, aren't we all constantly looking for new ways to cook potatoes? Everyone loves them. These are really good and I always simmer the potatoes ahead, then slice and bake or broil. Last time I made them I was in more of a hurry so I broiled them. And they work for so many meals!