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Extreme close-up of toasted sauce peaks and melted parmesan cheese on roasted potato wedges. (Garlic Parmesan Roasted Potatoes)

Garlic Parmesan Roasted Potatoes: The Ultimate Crispy and Creamy Side Dish

Garlic Parmesan Roasted Potatoes feature golden-brown wedges with crisp skins partially submerged in a thick, bubbly garlic cream sauce. Topped with melted parmesan and dried parsley, this side dish offers the perfect crunch and creamy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American, Italian-American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 2 lbs (907g) Russet or Yukon Gold Potatoes Sliced into wedges, skins on
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (6g) Kosher Salt Plus more to taste
  • 1/2 tsp (1g) Black Pepper Freshly cracked
  • 1.5 cups (360ml) Heavy Whipping Cream
  • 4 cloves Garlic Minced
  • 1 cup (90g) Parmesan Cheese Finely grated, divided
  • 1 tbsp (2g) Dried Parsley Flakes Divided

Equipment

  • 1 9x13 Glass Casserole Dish Essential for even baking and monitoring bubbles.
  • 1 Rimmed Baking Sheet Used for the initial high-heat roast.
  • 1 Small saucepan For infusing the cream and garlic.

Method
 

The Initial Roast
  1. Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, salt, and pepper on a rimmed baking sheet.
  2. Bake for 25-30 minutes, flipping once, until edges are golden-brown and skins are crisp.
The Cream Sauce
  1. In a saucepan over medium-low heat, simmer heavy cream and minced garlic for 5 minutes.
  2. Stir in half the parmesan and half the parsley until smooth. Remove from heat.
Assembly and Final Bake
  1. Transfer potatoes to a glass casserole dish. Pour sauce over them and top with remaining cheese and parsley.
  2. Bake at 375°F (190°C) for 15 minutes. Broil for 2-3 minutes until sauce peaks are toasted.

Notes

Dry the potatoes thoroughly after washing to ensure they crisp rather than steam.
Use a glass dish to monitor the bubbly sauce and prevent burning.