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Crispy roasted baby potatoes with garlic and parmesan

Crispy Roasted Baby Potatoes with Garlic, Rosemary & Parmesan

The perfect side dish: extra crispy baby potatoes infused with fresh rosemary, garlic, and a salty parmesan crust. Easy to make and always a crowd-pleaser!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (750 g) small potatoes, unpeeled halved length-wise
  • 4 heaping tbsp olive oil
  • 2 garlic cloves, crushed
  • Fresh rosemary leaves
  • Salt and black pepper to taste
  • smoked paprika for extra flavor optional
  • grated hard cheese (like Parmesan) for finishing optional

Equipment

  • 1 Large Baking Sheet
  • 1 Parchment Paper
  • 1 Large Mixing Bowl

Method
 

  1. Preheat the oven to 200°C (390°F).
  2. In a large bowl, mix the potatoes with olive oil, garlic, rosemary, salt, and pepper. If you like, add a pinch of smoked paprika for extra depth.
  3. Spread the potatoes evenly on a baking sheet lined with parchment paper.
  4. Roast for 25–30 minutes. Around the 20-minute mark, give the tray a good shake or flip the potatoes to ensure even browning on all sides.
  5. Optional: Sprinkle grated Parmesan (or another hard cheese) over the potatoes in the last 5 minutes of roasting for a cheesy finish.
  6. Serve hot as a delicious side dish with any main course.

Notes

Tip:
These potatoes pair perfectly with roasted meats, grilled vegetables, or a fresh salad.
Pro Tip for Cheese Lovers: If using Parmesan, I highly recommend grating a block of Parmigiano Reggiano yourself. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting perfectly into that golden, crispy crust.