The Weekend Blog Showcase is hosted this week by Lori of All That Splatters. Check out Lori’s blog to find out details on how to participate.
Parmesan Garlic Roasted Potatoes
Adapted slightly from Let’s Dish
Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste
Preheat oven to 450 °F.
Cut potatoes into cubes or wedges. Bring a pot of water to a boil.
Add the potatoes and cook for 3 to 6 minutes depending on size.
While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.
Drain the potatoes and place them back in the pot. Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.
Add the potatoes to the hot oil , toss to coat and roast turning once or twice.
When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender. Turn at least one more time for even browning.
Just before serving, toss with fresh chopped parsley.
36 Comments Add yours
I love roasted potatoes but never thought to parboil them first. I'll try that next time. And the seasoning? Definitely takes roasted potatoes to the next level. I'll be making these soon!
I have absolutely never met a potato I didn't like.
As always..everything looks and sounds just so comforting~
Ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.Saygılarımla.
Potatoes are so comforting…roasted as you describe they sound wonderful, quick and easy.
This is exactly what I love about blogging. I get so many great tips from wonderful cooks and my cooking skills just get better. As often as I make roasted potatoes it never occurred to me to parboil them. Thanks, Ann.
My family would ADORE these potatoes, so I will try them soon!! Hope to join you again next weekend with the WBS 🙂
I just found this recipe on Pinterest & it looks DELISH! I'm wondering if you could give me an estimate of how many potatoes you use? Thank you!!
Marina, I would have used two Baking potatoes (Russets). ~Ann
Am I reading this wrong…it says to heat the oven but there are no steps where putting the, in the oven is mentioned
Nicole, you might have missed the instructions to put oil in cast iron skillet or other heavy pan and heat in oven. Drain the potatoes and place them back in the pot. Put the pot back on the burner and shake to dry the potatoes and to rough up theirsurface. This is what gives roasted potatoes that perfect crust.Add the potatoes to the hot oil , toss to coat and roast turning once or twice.The hot oil is the pan and oil heating in the oven.Hope that helps. ~Ann
This looks yummy but your recipe isn't complete. You don't have a number of potatoes and on other things you say one number or the other???? You can't have a consistent recipe every time you cook it unless you have specific numbers.
Kellie, exact measurements for this type of recipe are unnecessary. Like many recipes, you can adjust to suit your own taste.Thanks for stopping by.~Ann.
If you want to make this potato dish significantly tastier, use better potatoes! Go to your local farmer's market, and find someone with an heirloom potato that roasts well, and buy some. Not only will you get a better tasting dish, and probably a healthier one, you will also be helping a small farmer.
Rhonan, I support the local farmers markets, three of them, in my area. But I prefer Russet potatoes in this recipe. It is great that we have choices. I hope you will give this recipe a try using your choice of potato. ~Ann
I'd love to make these this week! Did you peel the potatoes, or leave the skin on?
Goodyweaver, I peeled the potatoes.~Ann
put oil in cast iron skillet or other heavy pan and heat in ovenAdd the potatoes to the hot oil , toss to coat and roast turning once or twice.The hot oil is the pan and oil heating in the oven.When you say \”and roast turning once or twice\”, is this on top of the stove or in the oven? I assumed you instructed to put the oil in the pan and put the pan in the over just to heat the oil, but now I'm not sure. What temp will heat the oil properly? If roasting in the oven, what temp does that? If roasting on the stovetop, what temp does that? So sorry for the simple questions, but I'm not very experienced with roasting potatoes. Thank you!
This is really a simple side dish to make. The pan with the oil is preheated in the oven. Do this while the potatoes are par boiling. Remove the hot pan from the oven, add the potatoes, toss/turn to coat with the hot oil and place the pan back into the oven. As the potatoes roast they will start to brown. Remove the pan a couple of of times from the oven, and turn the potatoes over, so that they brown evenly. Place the pan back into the oven and continue roasting until potatoes are golden brown and tender. Now add the garlic and the Parmesan cheese and place back into the oven for a few minutes. Remove from the oven, add the chopped parsley and serve. Hope this helps. ~Ann
I love anything with potatoes!
Parmesan and garlic-roasted potatoes definitely sounds delicious! There seemed to be a few instructions missing though, in your recipe. I see you answered my my first question in response to a comment, re: to peel or not to peel. 🙂 Also, how long did you roast them for? There's no roasting time given. Thanks so much! I definitely want to try these!
This is one of those recipes that doesn't really need specifics when it comes to times. You roast until they are done. It will depend on which variety of potato you use and the size you cut the potato. Time will also vary if you par boil like I do, or if you follow the original recipe (see link above). If you parboil first the potatoes should take (again depending on size) about 30 minutes. If you don't par boil, then probably 45 minutes to an hour.~Ann
IN Sri Lanka we do the same, but instead of cheese, we add sliced onions, bit of tumeric and crushed red paper to it.
I like the idea of the onions, turmeric and red pepper.
People, RELAX! Most baking must be precise, but *cooking* is open to many interpretations. Read the instructions carefully all the way through, then have fun with the recipe! Use whatever potato you like or is available, peel if you prefer or don't peel if you prefer, cook the amount you think is right for the number of people you're serving, adjust the seasonings to your taste, and ENJOY!!
This recipe is delicious–thanks for sharing. Coincidentally, I was served a similar side dish in Vancouver, BC back in the 1990s. The spud was a new potato but other than that, it was basically the same ingredients and prep. Since then, if I do not have time to work with fresh potatoes, I get canned new potatoes, heat them on the stove top for a couple of minutes, sprinkle with garlic powder, S&P and shaved parmesan and run them under the broiler until the cheese caramelizes to taste. Funny thing: A lot of folks want the crusty parmesan pieces left on the broiler pan as much as the potato 🙂
Looks and sounds wonderful. Will be trying this recipe, soon. To quote my grandmother (an old-time Irish lady) \”I eat at least two vegetables everyday … a potato and a sweet potato.\” And she did until the day she died! ?:-)
So, I love to put together dinners and have a relaxing time with friends and family. I had friends over this past Thursday and made some really wonderful apps and main course. BUT they were nothing compared to these potatoes! This is what everyone ate the most of and wanted seconds! I ran out of them. We also run a bed and breakfast and these are going on the menu immediately…actually they are in the oven as I type this! I will never make oven potatoes any other way.
I would like to try the recipe. Sounds fantastic, BUT—- What is the oven Temp????I am a new cook.GAP
The oven temperature is 450°F. It is listed right under the ingredients.The recipe is very easy. Hope you do give them a try.~Ann
thanks for sharing this wonderful potatoes dish. I like to try new ideas and definitely this one will do.
Thanks for this recipe! Excited to try this tonight! I'm laughing inside over all the questions you've been asked. I had the exact same questions! It's funny how an experienced lady like yourself can just throw some stuff in a pan with no numbers and it will turn out perfect. I will follow all of the exact directions and I'm sure it will be off just a bit! Ha ha I hope one day I can master the art of \”creation\” rather than dictated ingredients! Wish me luck! lol!
We're doing 'low carb' these days, so I'm gonna use this recipe using cauliflower instead of the potatoes…. parboil first, then toss in oil and coat with cheese & seasonings…. thanks for an awesome recipe!
I made these about two weeks ago and my husband said, \”Put these in the rotation, will you?\” So! Two weeks later and I'm making them again. Truly beautiful/delicious and I LOVE that this recipe doesn't call for fussy potatoes (we definitely by at farmer's markets in the area, love organic potatoes, and were the first of our friends to try fingerling potatoes a decade ago, but sometimes all we have are russet!). I attempted to use the link above to go to the original recipe, but it requires someone to \”allow\” you to read it. Bummer. Fortunately, I don't mind playing with my food while I cook it. 🙂 Thank you for sharing, answering everyone's questions, and the lovely recipe. 🙂
Jessica, thank you for taking the time to comment. Much appreciated. Now I have a craving for these potatoes. Will have to add them to your menu this week too. Thanks.~Ann