Crispy Garlic Parmesan Roasted Potatoes

This side uses high-heat roasting and a brief finish toss so the potatoes stay crisp while the garlic and Parmesan cling to the surface. The garlic is added after roasting to avoid scorching, and the potatoes are served immediately for the best texture.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

• 2000 g water for boiling the potatoes
• 12 g fine salt divided
• 900 g Yukon Gold potatoes scrubbed and cut into 3 cm wedges
• 24 ml olive oil divided
• 6 g fine salt divided
• 2 g black pepper freshly ground
• 6 ml olive oil divided
• 4 cloves garlic cloves minced
• 45 g Parmesan cheese finely grated
• 8 g fresh parsley chopped

Instructions

1. Set the oven to 220°C. Put the potato wedges in a large pot with the water and 12 g of the salt. Bring to a boil, then simmer for 6 minutes; the edges should just start to soften but the centers should still feel firm. The potatoes are slightly tender at the edges but not fully cooked.
2. Drain the potatoes well, then let them sit in the colander for 2 minutes so surface steam dries off. The potato surfaces look less wet and more matte.
3. Return the potatoes to the empty pot or a large bowl. Add 24 ml of the olive oil, the remaining 6 g salt, and the black pepper. Toss gently so the wedges are coated without breaking up. The wedges are evenly coated and ready for roasting.
4. Spread the potatoes on the baking sheet in a single layer, cut sides down where possible. Roast for 28 to 30 minutes, turning once at the 18-minute mark, until deeply browned and crisp on the edges. The exteriors are golden-brown with crisp edges and the centers are tender when pierced.
5. Transfer the hot potatoes to the mixing bowl. Add the remaining 6 ml olive oil, the minced garlic, the Parmesan, and the parsley. Toss just until the cheese clings to the potatoes, then serve immediately. The garlic is fragrant, the cheese has melted lightly onto the hot potatoes, and the parsley is evenly scattered.