Italian Roasted Garlic & Parmesan Potatoes

Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Serves: 4 - 5 The potatoes are baked on top of each other in a casserole dish rather than spread out on a baking sheet. Some of the ends will brown up so you get a little crunch here and there but that’s not the goal.

Italian Roasted Garlic & Parmesan Potatoes

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  • butter, for greasing the pan

  • 2

    pounds russet potatoes

  • ¼

    cup olive oil (preferably extra-virgin but it doesn't have to be), divided

  • 1

    teaspoon Italian seasoning, crushed between fingertips

  • 4

    minced cloves garlic

  • salt and pepper

  • ¼

    cup grated Parmesan cheese, divided

  • red pepper flakes, optional

  • fresh chopped parsley, for garnish


Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like). Pour into the casserole dish and scoop out any spices or garlic left in the bowl.


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