Classic Garlic Butter Parmesan Roasted Potatoes

Here are my Garlic Butter Parmesan Roasted Potatoes, with crispy edges, tender centers, loads of garlic and butter, a generous coating of parmesan cheese, and a sprinkle of bacon bits on top.

These roasted potatoes are a total crowd-pleaser at our dinner table. They go with just about anything – steak, chicken, or even breakfast eggs. My kids fight over the extra crispy ones every single time!

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What Kind of Potatoes Should I Use?

For roasted potatoes, you’ve got a few good options depending on what texture you’re after. Yukon Gold potatoes are my go-to choice because they get crispy on the outside while staying creamy inside, plus they have a naturally buttery flavor that works great with the garlic and parmesan. Red potatoes are another solid pick if you prefer a firmer, waxier texture that holds its shape really well during roasting. Russet potatoes will give you the crispiest exterior, though they tend to be a bit fluffier on the inside. Whatever you choose, try to cut them into similar-sized pieces so they cook evenly – aim for about 1 to 1.5 inch chunks.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Potatoes: Russet, Yukon gold, or red potatoes all work great here. You can even mix different types for variety. Just keep the pieces roughly the same size so they cook evenly.
• Parmesan cheese: Freshly grated parmesan is best, but if you only have the pre-grated stuff in the green can, go ahead and use it. You could also try pecorino romano for a sharper, saltier flavor.
• Italian seasoning: Don’t have Italian seasoning? Make your own by mixing equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – rosemary and thyme work particularly well with potatoes.
• Butter: You can swap butter for more olive oil if needed, though you’ll lose some of that rich, creamy flavor. For a dairy-free version, use vegan butter or additional olive oil.
• Bacon bits: Real bacon bits are tastier, but store-bought bacon bits work fine. You can also leave them out entirely for a vegetarian version, or swap them for crispy pancetta or prosciutto.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or try fresh chives or green onions for a similar fresh finish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with roasted potatoes is skipping the boiling step, which results in potatoes that are crispy on the outside but hard and undercooked on the inside – those 5-8 minutes of parboiling are what give you that perfect fluffy interior.

Another common error is overcrowding the baking sheet, so make sure your potatoes have enough space between them or they’ll steam instead of roast and you’ll miss out on those golden, crispy edges.

Don’t add the butter and bacon bits until after baking, as adding them too early will make your potatoes greasy rather than crispy, and always serve immediately since roasted potatoes lose their crunch as they sit.

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What to Serve With Garlic Butter Parmesan Roasted Potatoes?

These potatoes are pretty hearty on their own, so they pair perfectly with simple grilled or roasted proteins like chicken breasts, pork chops, or a nice steak. If you’re going for a full dinner spread, add some roasted vegetables like green beans, asparagus, or Brussels sprouts to balance out all that buttery goodness. For a lighter option, serve them alongside a crisp Caesar salad or mixed greens with a tangy vinaigrette. The potatoes also work great as a side for breakfast or brunch with scrambled eggs and fresh fruit on the side.

Storage Instructions

Store: Keep your leftover roasted potatoes in an airtight container in the fridge for up to 4 days. They’re great for quick lunches or as a side dish throughout the week. The garlic butter flavor actually gets even better after a day or two!

Freeze: You can freeze these potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be a bit softer after freezing since potatoes tend to lose some of their crispiness. They’ll still taste delicious though!

Reheat: For the best results, reheat them in the oven at 400°F for about 10-15 minutes to crisp them back up. You can also use an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but they won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 55-70 g
• Fat: 155-175 g
• Carbohydrates: 240-270 g

Ingredients

For the potatoes:

• 3.5 lb potatoes (cut into 1-inch chunks for even roasting)
• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 8 garlic cloves
• 1.5 tsp salt
• 1.5 tsp black pepper
• 1.5 tbsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 cup parmesan cheese (I like using Kraft grated for a better crust)

For finishing:

• 3/4 cup butter (melted and cooled slightly)
• 1/4 cup fresh parsley, chopped
• 1/2 cup bacon bits

Step 1: Prepare Mise en Place and Preheat

• 3.5 lb potatoes, cut into 1-inch chunks
• 8 garlic cloves, minced
• 1/3 cup olive oil

Preheat your oven to 400°F and position a rack in the upper-middle area.

While the oven heats, cut the potatoes into 1-inch chunks for even roasting—this size ensures they cook through while developing a golden crust.

Mince the 8 garlic cloves finely so they distribute evenly throughout the dish.

Lightly oil a large baking sheet (approximately 18×13 inches or similar) and set aside.

I prefer using a dark baking sheet as it promotes better browning on the potato bottoms.

Step 2: Parboil Potatoes for Even Cooking

• 3.5 lb potatoes

Bring a large pot of salted water to a boil and add the cut potatoes.

Boil for 5-8 minutes until they’re just barely tender on the outside but still firm in the center—this parboiling jump-starts the cooking process and ensures they’ll finish perfectly in the oven without drying out.

Drain thoroughly in a colander and let sit for a minute to allow excess moisture to evaporate.

Step 3: Create the Seasoning and Cheese Coating

• 1/3 cup olive oil
• 1.5 tsp salt
• 1.5 tsp black pepper
• 1.5 tbsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 cup parmesan cheese

In a large mixing bowl, combine the olive oil, minced garlic from Step 1, salt, black pepper, Italian seasoning, and red pepper flakes.

Whisk together until the garlic is evenly distributed and the oil is infused with the seasonings.

Add the grated Parmesan cheese and stir until you have a cohesive, chunky mixture.

This combination creates a flavorful coating that will crisp and brown beautifully during roasting.

Step 4: Coat and Arrange Potatoes for Roasting

• drained potatoes from Step 2
• seasoning and cheese coating from Step 3

Add the drained potatoes from Step 2 to the seasoning mixture from Step 3 and toss thoroughly until every piece is evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet, arranging them cut-side down where possible to maximize browning contact with the hot surface.

This positioning helps create those crispy, golden edges that make roasted potatoes irresistible.

Step 5: Roast and Develop Color

Place the baking sheet in the preheated oven and roast for 15 minutes without stirring.

After 15 minutes, use a spatula to turn the potatoes over, breaking up any that may have stuck together, and distribute them evenly again.

Continue roasting for another 10-12 minutes until the potatoes are golden brown and crispy on all sides.

I find that the second half of roasting develops the best color and texture, so don’t skip the turning step.

Step 6: Finish with Garlic Butter and Bacon

• 3/4 cup butter, melted and cooled slightly
• 1/4 cup fresh parsley, chopped
• 1/2 cup bacon bits

While the potatoes finish roasting, melt the butter in a small saucepan over low heat and stir in the fresh chopped parsley, reserving a small handful for garnish.

When the potatoes are done roasting, remove them from the oven and immediately pour the warm garlic butter mixture over them.

Scatter the bacon bits evenly across the top and toss gently to distribute everything.

The warm potatoes will absorb the butter’s flavor, creating a luxurious finish.

Step 7: Plate and Serve

Transfer the roasted potatoes to a serving dish or directly to plates while they’re still warm and the butter is glossy and clinging to each piece.

Sprinkle with the reserved fresh parsley for a bright, fresh finish.

Serve immediately while the potatoes are at their peak—crispy outside and creamy inside.

Classic Garlic Butter Parmesan Roasted Potatoes

Delicious Classic Garlic Butter Parmesan Roasted Potatoes recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 7 servings

Calories 2750 kcal

Ingredients

  

For the potatoes

• 3.5 lb potatoes (cut into 1-inch chunks for even roasting)
• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 8 garlic cloves
• 1.5 tsp salt
• 1.5 tsp black pepper
• 1.5 tbsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 cup parmesan cheese (I like using Kraft grated for a better crust)

For finishing

• 3/4 cup butter (melted and cooled slightly)
• 1/4 cup fresh parsley, chopped
• 1/2 cup bacon bits

Instructions

 

• Preheat your oven to 400°F and position a rack in the upper-middle area. While the oven heats, cut the potatoes into 1-inch chunks for even roasting—this size ensures they cook through while developing a golden crust. Mince the 8 garlic cloves finely so they distribute evenly throughout the dish. Lightly oil a large baking sheet (approximately 18x13 inches or similar) and set aside. I prefer using a dark baking sheet as it promotes better browning on the potato bottoms.
• Bring a large pot of salted water to a boil and add the cut potatoes. Boil for 5-8 minutes until they're just barely tender on the outside but still firm in the center—this parboiling jump-starts the cooking process and ensures they'll finish perfectly in the oven without drying out. Drain thoroughly in a colander and let sit for a minute to allow excess moisture to evaporate.
• In a large mixing bowl, combine the olive oil, minced garlic from Step 1, salt, black pepper, Italian seasoning, and red pepper flakes. Whisk together until the garlic is evenly distributed and the oil is infused with the seasonings. Add the grated Parmesan cheese and stir until you have a cohesive, chunky mixture. This combination creates a flavorful coating that will crisp and brown beautifully during roasting.
• Add the drained potatoes from Step 2 to the seasoning mixture from Step 3 and toss thoroughly until every piece is evenly coated. Spread the potatoes in a single layer on the prepared baking sheet, arranging them cut-side down where possible to maximize browning contact with the hot surface. This positioning helps create those crispy, golden edges that make roasted potatoes irresistible.
• Place the baking sheet in the preheated oven and roast for 15 minutes without stirring. After 15 minutes, use a spatula to turn the potatoes over, breaking up any that may have stuck together, and distribute them evenly again. Continue roasting for another 10-12 minutes until the potatoes are golden brown and crispy on all sides. I find that the second half of roasting develops the best color and texture, so don't skip the turning step.
• While the potatoes finish roasting, melt the butter in a small saucepan over low heat and stir in the fresh chopped parsley, reserving a small handful for garnish. When the potatoes are done roasting, remove them from the oven and immediately pour the warm garlic butter mixture over them. Scatter the bacon bits evenly across the top and toss gently to distribute everything. The warm potatoes will absorb the butter's flavor, creating a luxurious finish.
• Transfer the roasted potatoes to a serving dish or directly to plates while they're still warm and the butter is glossy and clinging to each piece. Sprinkle with the reserved fresh parsley for a bright, fresh finish. Serve immediately while the potatoes are at their peak—crispy outside and creamy inside.