Crispy Roasted Garlic Parmesan Potatoes Good for Christmas Dinner Side Dish

Roasted Garlic Parmesan Potatoes
These crispy and golden potato wedges are tossed with garlic, Parmesan cheese, and fresh herbs, making them the perfect savory side dish for any meal.

Ingredients
2 lbs (900g) Yukon gold or russet potatoes, cut into wedges
3 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika (optional, for color)
½ tsp salt (or to taste)
½ tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat the oven:

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Prepare the potatoes:

In a large mixing bowl, toss the potato wedges with olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper until evenly coated.
Add Parmesan cheese:

Sprinkle half of the Parmesan cheese into the bowl and toss again to coat the potatoes evenly.
Arrange on the baking sheet:

Spread the potato wedges in a single layer on the prepared baking sheet, with the flat side down for maximum crispiness.
Roast the potatoes:

Bake in the preheated oven for 25–30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
Add final Parmesan:

Sprinkle the remaining Parmesan cheese over the potatoes in the last 5 minutes of roasting to create a cheesy crust.
Garnish and serve:

Remove the potatoes from the oven and garnish with fresh parsley. Serve immediately with your favorite dipping sauce, such as garlic aioli or ranch.
Tips for Success
Crispier potatoes: Soak the wedges in cold water for 30 minutes before roasting to remove excess starch. Dry thoroughly before seasoning.
Cheese variation: Try Pecorino Romano for a saltier flavor or a mix of Parmesan and cheddar for extra cheesiness.
Make-ahead option: Cut the potatoes and toss them with seasoning in advance. Store in the fridge until ready to roast.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
Would you like a recipe for a dipping sauce to pair with these potatoes? 😊