Crispy Garlic Parmesan Potatoes

By Mary Berg

Prev Recipe Next Recipe

These beauties are golden brown, perfectly crisp on the outside, and fluffy on the inside – a match made in heaven for any main course.

Ingredients

Heat your oven to 400ºF. Drizzle 2 tablespoons of the olive oil into a 9- by 13-inch baking pan and tip and tilt the pan to ensure the bottom is coated with the oil.
In a small bowl, combine the Parmigiano-Reggiano, breadcrumbs, garlic powder, and Italian seasoning and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Evenly scatter into the prepared baking pan, shaking the pan to create an even layer.
Cut the mini potatoes in half and transfer them to the pan, cut side down. Drizzle the top with 1 tablespoon of oil and set aside.
Cut off the top of the garlic bulb so that the cloves are exposed and place on a square of aluminum foil. Drizzle the remaining tablespoon of olive oil on top and season with salt and pepper. Wrap the garlic in the foil and place on top of the potatoes.
Roast the potatoes and garlic for 30 to 35 minutes or until the potatoes are golden brown and fork tender and the garlic is soft.
Set the potatoes aside to rest in the pan for 5 minutes. Meanwhile, unwrap the roasted garlic and squeeze as much of it as you’d like into the mayonnaise. Store any leftover garlic tightly wrapped in the fridge for another use for up to 2 weeks. Add 1 tablespoon of parsley to the mayo and mix well to combine.
Using a spatula, transfer the potatoes onto a serving dish, scatter with the remaining parsley, and serve with the roasted garlic mayonnaise.