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–+ servings
250ml Garlic Infused Olive Oil – aromatic garlic essence
Garden Infuzions

Garlic Parmesan Roasted Potatoes with Garlic Infused Olive Oil

Crisp-edged potatoes roast until golden and tender, then get tossed with Parmesan, parsley, and a bold drizzle of Garlic Infused Olive Oil for a savory side that disappears fast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds baby gold potatoes scrubbed and cut in half
  • 3 tablespoons Garlic Infused Olive Oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon unsalted butter melted

Equipment

  • 1 Large mixing bowl For tossing the potatoes with oil and seasonings
  • 1 Sheet Pan Large enough to hold potatoes in one layer
  • 1 sheet Parchment paper For easier cleanup and better browning
  • 1 Spatula For flipping potatoes during roasting
  • 1 Serving bowl For finishing and tossing with cheese and parsley

Method
 

Instructions
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Place the halved potatoes in a large bowl and add the Garlic Infused Olive Oil, kosher salt, black pepper, garlic powder, onion powder, and dried parsley. Toss until every piece looks evenly coated.
  3. Spread the potatoes in a single layer on the prepared sheet pan, cut side down where possible.
  4. Roast for 20 minutes, then flip the potatoes and roast for 12 to 15 minutes more until the edges are deep golden and the centers are tender.
  5. Transfer the hot potatoes to a serving bowl, drizzle with the melted butter, and sprinkle with Parmesan cheese and fresh parsley. Toss gently so the cheese clings to the hot potatoes.
  6. Serve warm while the edges are still crisp.

Notes

For the crispiest result, dry the potatoes well after washing and avoid stacking them on the pan. If you want extra browning, give them a few minutes under the broiler at the end, watching closely. Use freshly grated Parmesan for the best texture and flavor.

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