Introducing Garlic Parmesan Roasted Potatoes — the crispy, cheesy, garlicky goodness you never knew you needed but now can’t live without. Seriously, imagine the perfect potato wedges that make even the pickiest eater go for seconds. I’m not a fancy chef, just a gal who loves potatoes and all things covered in cheese. Why not give these a try? They’re the kind of thing you’ll want to make over and over again because who doesn’t need a little crispy potato action in their life?

So, storytime: this recipe is a superhero in our house. Once upon a Sunday, I whipped these up alongside a mismatched dinner, and suddenly everybody forgot that I’d burnt the chicken… again. My husband still talks about the “potato savior incident!” When I say this recipe has saved dinner (and my sanity) countless times, I’m not exaggerating. Now it’s our go-to, and even the little ones cheer whenever they reappear on the table. Makes you feel like a kitchen rockstar, you know?

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Why You’ll Love This Garlic Parmesan Roasted Potatoes

– They make your kitchen smell like heaven in a pan.
– That crunch factor is off the charts! Crispy edges for days, my friend.
– You get to cover them in cheese, which is basically the food equivalent of hugging your favorite teddy bear.
– Perfect for those moments you forgot it’s your turn to impress at the family potluck.

How to Make It

Okay, so imagine we’re in my kitchen, mess everywhere, and I’m just winging it. You grab a bunch of potatoes — I love those little guys that don’t need peeling. Chop them into wedges, like you’re aiming for that balance between fries and potato chunks, you know? Toss them in olive oil, more than you think but just right enough. Then, we throw garlic in, a generous load, because what are we, vampires? Spread those babies on a baking sheet, sprinkle Parmesan like you mean it (don’t be shy), and roast till they’re golden beauties. Add a little more cheese just because, and tada! Magic on a tray!

Ingredient Notes

– Potatoes: Go for the small ones, those fingerlings are easier to wrangle. The skin can stay — I promise you won’t regret it.
– Parmesan: This is non-negotiable if you want that cheesy, crispy vibe. Plus, I live for that golden top layer.
– Garlic: Extra garlic makes you a hero, don’t let anyone tell you otherwise – but easy on burning it under the broiler, trust me on this.

Recipe Steps:

1. Preheat your oven to 425°F (220°C).
2. Cut potatoes into wedges, leaving the skin for flavor.
3. Toss potatoes with olive oil, then add garlic and Parmesan.
4. Spread out on a baking sheet. Don’t overcrowd or they get soggy, ugh!
5. Roast for 25-30 minutes, flipping them just once for that perfect crisp.
6. Add more Parmesan at the last minute, then devour!

What to Serve It With

Tips & Mistakes

– Overcrowding: This is a potato killer. Give them air and space!
– If you burn garlic, salvage things by adding fresh parsley. No shame.
– Under-salt and you’ll miss the flavor bus. A little salt makes the cheese sing.

Storage Tips

Fridge leftovers, if any (not likely), keep for a couple of days. Seal them up. Reheat and they’ll crisp back up just right. Cold from the fridge, they make a wild breakfast side – I won’t judge the ketchup enthusiasts.

Variations and Substitutions

– No Parmesan? Swap in Romano or Pecorino. When times were tough, I’ve done it with regular Cheddar and it still rocked.
– For a smoky mix-up, toss smoked paprika in. You shock even your own mouth.
– Fresh out of garlic (how?) — garlic powder could do in a pinch. Been there, no regrets.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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