Crispy Garlic Parmesan Roasted Potato Bites

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 4 cups of potato bites)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1.5 lb (680 g) baby Yukon Gold or red potatoes, halved or quartered into 1-inch pieces
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 4 cloves garlic, finely minced
• 1/2 cup (50 g) finely grated Parmesan cheese, plus 2 tbsp for finishing
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning (or mix of dried oregano, basil, thyme)
• 1/2 tsp smoked or sweet paprika
• 2 tbsp finely chopped fresh parsley (plus extra for garnish)

Do This

• 1) Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it.
• 2) Cut potatoes into 1-inch bite-sized pieces. Boil in salted water for 8–10 minutes until just fork-tender, then drain well.
• 3) Shake potatoes in the colander to rough up the edges; let steam dry 3–5 minutes.
• 4) In a bowl, whisk melted butter, olive oil, garlic, Parmesan, salt, pepper, Italian seasoning, paprika, and parsley.
• 5) Toss warm potatoes in the mixture until fully coated. Spread in a single layer on the pan, cut sides down.
• 6) Roast 20–25 minutes, flipping once, until deeply golden and crisp. Sprinkle remaining Parmesan and extra parsley; serve hot.

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Why You’ll Love This Recipe

• Perfectly crispy outside with fluffy, tender centers in every bite-sized piece.
• Loaded with real garlic, butter, herbs, and plenty of Parmesan for big flavor.
• Easy enough for a weeknight but impressive enough for guests or game day.
• Versatile: serve as a snack, appetizer, or hearty side with almost any main.

Grocery List

• Produce: Baby Yukon Gold or red potatoes, garlic, fresh parsley (optional fresh thyme or rosemary)
• Dairy: Unsalted butter, Parmesan cheese (block Parmesan for best flavor and texture)
• Pantry: Olive oil, kosher salt, black pepper, dried Italian seasoning, paprika, red pepper flakes (optional), lemon (optional for serving)

Full Ingredients

For the Crispy Potato Bites

• 1.5 lb (680 g) baby Yukon Gold or red potatoes, scrubbed and dried
• 1 tbsp kosher salt (for boiling water)

For the Garlic-Parmesan Butter Coating

• 4 tbsp (56 g) unsalted butter, melted
• 2 tbsp olive oil
• 4 cloves garlic, finely minced (about 1.5 tbsp)
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1 tsp kosher salt (or 1/2 tsp fine sea salt; adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning
• 1/2 tsp smoked or sweet paprika
• 1/4 tsp red pepper flakes (optional, for a mild kick)
• 2 tbsp finely chopped fresh parsley

To Finish and Serve

• 2 tbsp finely grated Parmesan cheese
• 1–2 tbsp finely chopped fresh parsley or a mix of parsley and fresh thyme leaves
• Flaky sea salt, to taste (optional but highly recommended)
• Lemon wedges, for squeezing over just before serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 425°F (220°C). A hot oven is key to getting deeply golden, crispy edges. Place a large, heavy sheet pan (or two smaller pans) on the middle rack while the oven preheats; starting with a hot pan helps the potatoes brown and crisp faster.

Line the pan with parchment paper once preheated, or lightly coat it with a thin layer of olive oil. If you are using parchment, you can place it on the pan right before adding the potatoes rather than preheating it.

Step 2: Cut and parboil the potatoes

Scrub the baby potatoes well and pat them dry. Cut them into roughly 1-inch bite-sized pieces: halve small ones and quarter larger ones so everything is about the same size. This ensures the pieces cook evenly and finish at the same time.

Bring a large pot of water to a boil and stir in 1 tbsp kosher salt. Add the potato pieces and boil for 8–10 minutes, until they are just tender when pierced with the tip of a knife but not falling apart. This parboiling step gives you soft, fluffy centers and helps the exterior crisp up beautifully in the oven.

Step 3: Drain and rough up the edges

Drain the potatoes thoroughly in a large colander. Let them sit for 1–2 minutes to allow excess moisture to drip off.

Now, holding the colander with both hands, gently shake and toss the potatoes for 15–20 seconds. The goal is to rough up the outsides slightly so they look a little fuzzy or scuffed. Those rough edges turn into extra-crispy, craggy bits once roasted. After shaking, let the potatoes steam dry in the colander for another 3–5 minutes; the drier they are, the crispier they will become.

Step 4: Mix the garlic-Parmesan butter coating

While the potatoes are drying, prepare the flavorful coating. In a large mixing bowl, whisk together the melted butter and olive oil. Add the minced garlic, 1/2 cup grated Parmesan, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning, 1/2 tsp paprika, and red pepper flakes if using.

Whisk until everything is well combined and the mixture looks like a loose, garlic-studded paste. Stir in the 2 tbsp chopped fresh parsley. This mixture should be fragrant and slightly thick; the Parmesan will help it cling to the potatoes and form a crunchy, savory crust during roasting.

Step 5: Toss potatoes in the buttery herb mixture

Transfer the warm, steam-dried potatoes from the colander directly into the bowl with the garlic-Parmesan butter. Use a large spoon or spatula to gently toss until every piece is well coated. Take a moment to scrape the bottom and sides of the bowl so you do not lose any of the flavorful bits.

Carefully remove the preheated pan from the oven. Arrange the coated potatoes in a single layer on the pan, giving each piece a little breathing room. For maximum crispness, place as many pieces as possible cut-side down so that the flat surfaces develop a deep golden crust.

Step 6: Roast until deeply golden and crisp

Roast the potatoes at 425°F (220°C) for 20–25 minutes total. After about 12 minutes, use a thin spatula or tongs to flip the pieces, turning any that are not browning well so a new side is in contact with the pan. Return to the oven and continue roasting until the potato bites are deeply golden, crisp on the edges, and sizzling around the sides.

If you like them extra crispy, you can switch the oven to convection (fan) mode for the last 5 minutes, or briefly broil them on the top rack for 1–2 minutes, watching very closely so the Parmesan does not burn.

Step 7: Finish with extra Parmesan and herbs

Once the potato bites are crisp and golden, remove the pan from the oven. While they are still piping hot, sprinkle over the remaining 2 tbsp grated Parmesan and an extra handful of freshly chopped parsley or a mix of parsley and thyme. Toss gently on the pan to coat the potatoes with the melty, cheesy layer and fresh herbs.

Taste and add a pinch of flaky sea salt if desired. Transfer the potato bites to a warm serving bowl or bring the pan straight to the table for a rustic presentation. Serve immediately while they are at their crispiest, with lemon wedges on the side for squeezing over if you like a touch of brightness.

Pro Tips

• Do not skip parboiling. Boiling the potatoes first ensures creamy centers and lets the outsides get extra crisp without burning the garlic and cheese.
• Rough edges equal more crunch. Shaking the potatoes in the colander creates tiny ridges and crags that turn into golden, crunchy bits in the oven.
• A hot pan is your friend. Preheating the sheet pan helps the potatoes sizzle and sear on contact, giving you a better crust.
• Do not overcrowd. If the pan is packed, the potatoes will steam instead of roast. Use two pans if needed so they stay in a single layer with space between pieces.
• Use freshly grated Parmesan. Grating from a block gives you better melt and flavor than pre-shredded or powdered cheese, and it browns more evenly.

Variations

• Extra-garlicky. Add 1–2 more cloves of garlic and toss the hot potatoes with a small extra drizzle of garlic-infused olive oil right before serving.
• Lemon-herb. Skip the paprika and red pepper flakes. Add 1 tsp lemon zest to the butter mixture and serve with plenty of fresh parsley, thyme, and a big squeeze of lemon.
• Cheesy bacon bites. Sprinkle 1/3 cup cooked, crumbled bacon over the potatoes during the last 5 minutes of roasting, then finish with extra Parmesan and chives instead of parsley.

Storage & Make-Ahead

Let leftover potato bites cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. To reheat and revive their crispness, spread them on a sheet pan and bake at 400°F (200°C) for 10–12 minutes, or until hot and crisp again. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes.

To make ahead, you can parboil and rough up the potatoes (Steps 2 and 3), then cool and refrigerate them for up to 24 hours. When ready to serve, toss them in the garlic-Parmesan butter mixture and roast as directed, adding 2–3 extra minutes to the baking time if they are starting from cold.

For longer storage, freeze the fully cooked potato bites in a single layer on a tray, then transfer to a freezer bag and freeze for up to 2 months. Reheat from frozen at 425°F (220°C) for 15–18 minutes until hot and crisp.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): about 350 calories; 33 g carbohydrates; 22 g fat; 8 g protein; 3 g fiber; 730 mg sodium. Exact values will vary based on the specific ingredients and brands you use.