After that, I add the halved potatoes to the bowl, tossing everything together until they are beautifully coated in that garlicky goodness. It’s a messy but satisfying process, and I always get a little excited at this stage—it smells heavenly! Next, I spread the potatoes out in a single layer on a lightly greased baking sheet. It’s important not to overcrowd the potatoes; otherwise, they won’t roast properly.
Now, I pop the baking sheet into the preheated oven and let them roast for about 30-35 minutes. Halfway through cooking, I give them a good toss with a spatula to ensure even browning. The sound of that sizzling and popping as they roast fills my kitchen, and I can hardly wait! When they are golden brown and fork-tender, I take them out of the oven, and there they are—a gorgeous golden-brown beauty!
Finally, I sprinkle some freshly chopped parsley for a pop of color and additional flavor before serving. Honestly, each bite is a delicious mix of crispy, cheesy, and garlicky—you might just find yourself going back for seconds!
Pro Tips for Best Results
One thing I’ve learned after making these potatoes a few times is to use fresh garlic rather than pre-minced or jarred garlic. The difference in flavor is like night and day! Fresh garlic has a punchy, vibrant taste that really elevates the dish. I also love to try using different cheeses, like Asiago or Pecorino Romano, if I want to switch things up a bit—it’s definitely worth experimenting!
Another tip is to make sure your potatoes are the same size. I like using baby potatoes because they are already small and uniform, but if you’re using larger potatoes, ensure you cut them into similar-sized pieces. This way, everything cooks evenly, and you won’t end up with some overcooked and others underdone.
Lastly, I like to serve these potatoes immediately after roasting while they are still hot and crispy. If you need to prepare them ahead of time, you can roast them in advance and then reheat them in the oven for a few minutes to get that crispy texture back.
Common Mistakes to Avoid
One common mistake I made early on was overcrowding the baking sheet. I used to think I could fit all my potatoes in one go, but believe me, they need space to properly roast! If you cram them together, they will steam instead of crisp up, resulting in a less-than-ideal texture. So, give them room to breathe! (See the next page below to continue…)