A crispy tasty potato is always a pleasure to the palate and today’s recipe, Garlic Parmesan Potatoes, will not disappoint.

Garlic Parmesan Potatoes by Diverse Dinners

Garlic Parmesan Potatoes are amazing with almost anything, I really love them with roasted meat. The crispy outer layer and fluffy insides are just what a slice of roast meat requires. However, if you’re like me, you will enjoy these golden, crispy nuggets of joy alone, with just a hefty dollop of aioli and a glass of wine. That has Friday night at home alone, in front of the TV, written all over it – don’t you think?

I used Yukon Gold potatoes in this recipe. They are my #1 favorite potato. In my opinion nothing beats them. However, any white potato will do.

Garlic Parmesan Potatoes by Diverse Dinners

When I was a kid, peeling the potatoes was my job. I used to hate it, it was such a chore. I didn’t have access to a potato peeler,  or Y peeler, I had to work around those suckers with a pairing knife – urgh! Such a chore.

I really hope you have a tool in your kitchen that can whizz around a potato in seconds – you do right?

I do hope the answer is yes, but if it’s not I’d like to give you the opportunity to experience peeling your next batch of potatoes with a Y peeler. A Christmas gift from me to you.

The first 10 people to leave a comment below on this post and include the words “I’d love a Y peeler” will receive one from me in the mail as soon as I can get it to you. Make sure your email address is available so that I can respond to get your details.

Offer ends January 16, 2019.



399 cal


9 g


73 g


10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Garlic Parmesan Potatoes

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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  • 3 lb white potatoes
  • 2 tbsp olive oil
  • 1/4 cup parmesan cheese (grated) + extra when serving
  • 1/4 tsp kosher salt
  • 2 cloves garlic
  • Equipment & Utensils
  • Potato peeler
  • Large saucepan
  • Large bowl
  • Parchment paper
  • Large baking tray


  1. Peel potatoes and cut into halves or quarters so that each chunk of potato is of a similar size.
  2. Rinse potatoes and then place in a saucepan. Add water until it covers the potatoes and add a pinch of salt.
  3. Cook on high to medium heat until the potatoes are fork tender.
  4. Once potatoes are cooked, drain and transfer to a large bowl.
  5. Sprinkle half the quantity of oil, cheese and salt over the potatoes, and grate one garlic clove over the potatoes
  6. Carefully turn the potatoes over with a large spoon.
  7. Sprinkle the other half of the oil, cheese and salt over the potatoes, and grate the other garlic clove over the potatoes.
  8. Line baking tray with parchment paper and tip potatoes onto the tray.
  9. Place in a preheated oven at 450 and cook until golden and crispy.
  10. Serve immediately with a little parmesan.