Crispy Garlic Parmesan Potatoes with Smoked Paprika
These crispy garlic parmesan potatoes are parboiled and then roasted to golden perfection with a smoky paprika kick, finished with a generous sprinkle of melted parmesan and fresh parsley.
Equipment
- Large pot
- Large bowl
- Baking sheet
Ingredients
Main Ingredients
- 2 lbs Yukon Gold potatoes about 4-5 medium
- 4 tablespoons olive oil 56g
- 4-6 garlic, minced 20g
- 1 teaspoon dried oregano 1g
- ½ teaspoon smoked paprika 1g
- ¼ teaspoon black pepper 0.5g
- ½ teaspoon salt or to taste (2.5g)
- ½ cup freshly grated Parmesan cheese 50g
- 2 tablespoons fresh parsley, for garnish 5g
- 1 tablespoon cornstarch 8g
Instructions
Preparation
- Preheat oven to 400°F (200°C). Boil cut potatoes in a large pot of salted water for 5-7 minutes until slightly tender, then drain thoroughly.
- Transfer potatoes to a large bowl, drizzle with olive oil, then add minced garlic, oregano, smoked paprika, black pepper, salt, and cornstarch. Toss gently to coat evenly.
- Spread seasoned potatoes in a single layer on a large baking sheet for even crisping.
- Roast for 25-35 minutes, flipping halfway, until golden brown and crispy.
- Remove from oven, sprinkle with Parmesan cheese, and return to oven for 3-5 minutes until cheese is melted and golden.
- Transfer to a serving dish, garnish with fresh parsley, and serve immediately.
Notes
For extra crispiness, ensure potatoes are completely dry after draining and before adding oil and seasonings. Using parchment paper on the baking sheet can also prevent sticking and aid in browning.