Roasted Cheese Garlic Potatoes

Looking for an Italian-style potato side dish to delight you? Well, this two-cheese roasted cheese garlic potatoes will do that and more. Let me just say that I just tasted one, and they earned a spot on my Holiday Menu. They are that good.

Unlike many potato dishes, they do not involve many steps, so they will be a God-send for those dinner-parties you plan to host.

What to expect: bite into an ultra crispy cheesy potato. You’ll be delighted by the flavour profile: cheesy, garlicky, and a tiny spicy. The texture is thick and crispy but the potatoes are warm and fluffy. Isn’t that the dream potato?

If you want to make them, just keep reading.


preparing cheese garlic potatoes


Ingredients for Simple Cheese Garlic Potatoes

You literally need just 5 ingredients to make this scrumptious cheese garlic potatoes, plus your usual seasoning and EVOO.

Here are all 5 ingredients listed:

  1. Organic King Edward’s small potatoes
  2. Belmorso Garlic Paté (key ingredient)
  3. 65 gr Asiago Dolce Cheese
  4. 30 gr Parmigiano Reggiano
  5. 25 gr Breadcrumbs


You’ll also need some salt and pepper and Belmorso Extra Virgin Olive Oil.

Regarding the potatoes, you don’t have to use organic; regular potatoes will do.


roasting cheese garlic potatoes


Easy Cheese Garlic Potatoes: Tips & Tricks

Below are all my tips to help you make this dish even more tasty and easily.

  1. Choose small potatoes, small enough to simply peel and not cut
  2. If your potatoes are a little larger, just cut them in half; make sure they are even in size.
  3. Pre-boil your potatoes for 12 minutes in salted water.
  4. Remove from water immediately, and let them cool in a bowl.
  5. Do not use Smoked Asiago cheese as that might change the final flavour.
  6. Do not overboil your potatoes, or they will break when you are mixing in the cheese and garlic.
  7. Be gentle when mixing in the rest of the ingredients, so your potatoes don’t break.
  8. Follow my cooking suggestions in the recipe card below to ensure the perfect crispy but not burnt potatoes.


tasting cheese garlic potatoes


Cheese Garlic Potatoes Recipe

tasting cheese garlic potatoes

Roasted Cheese Garlic Potatoes

Cheesy, garlicky and a tiny spicy, these potatoes are the dream. Try them and they might become your new favourite potato dish.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Side Dish
Cuisine Italian
Servings 2 large
Calories 700 kcal


  • 1 medium sized pot
  • 1 medium-sized baking dish
  • 1 chopping board
  • 1 vegetable knife
  • 1 sifting spoon
  • 1 plate
  • 1 grater
  • 1 teaspoon
  • 1 tablespoon
  • kitchen scale if you want to be precise with the ingredients grams



  • Fill your pot with water and add a generous amount of salt. Let it come to a boil.
  • In the meantime, wash and peel your potatoes. If your potatoes are not small, you'll need to cut them into the size of a baby potato.
    potatoes for cheese garlic potatoes
  • Add the potatoes to boil, and set the timer for 12 minutes.
    boiling potatoes
  • Weigh and grate your provolone cheese. If you don't want to use the scale, simply use the packaging grams to eye ball the quantity.
    grated provolone cheese
  • Weigh and grate your parmesan cheese.
  • Prepare 25 gr of breadcrumbs in a bowl.
  • When your potatoes are ready from cooking, drain and transfer them to a bowl to cool.
  • Once cool, you can work with them. First thing, you need to season them with salt and black pepper.
    preparing cheese garlic potatoes
  • Then add the Belmorso Garlic Paté and mix gently.
    adding Belmorso garlic pate to potatoes
  • Next, add the two cheeses you grated.
    adding cheese to potatoes
  • Then, add the breadcrumbs and mix well but delicately so the potatoes don't break.
    adding breadcrumbs to potatoes
  • Drizzle a generous amount of Belmorso Extra Virgin Olive Oil at the bottom of your dish, and move the dish around so the oil coats the entire bottom.
  • Next, transfer the potatoes to your dish and even the top using your spoon.
  • Bake in a pre-heated oven at 180 degrees Celsius for a total of 1 hr.
  • First bake for 10 minutes at the top of the oven. Then transfer to the lower level, and bake for the remaining 50 minutes.
  • Take out of the oven and serve with your protein of choice. See my suggestions below.
    roasted cheese garlic potatoes


Please note that the indicated price will drop if you opt for non-organic potatoes. And so will the calories if you divide the portions into three, rather than 2 large ones.
Keyword cheese, garlic, potatoes

What goes with cheesy potatoes?

Potatoes and sausages is a match made in heaven independently of what’s your nationality. This is why we suggest serving your roasted cheese garlic potatoes with sausages.

As we are making an Italian Roasted Cheese Garlic Potatoes, we’ll be serving them with Italian sausages.

The variety we are using are Pork and Parmesan Sausages, but any other Italian sausages you can find will do.

To cook them simply, add them to a baking dish with some foil and bake/roast in the oven for about 30 minutes.


roasted cheese garlic potatoes with Italian sausages


Other Potatoes Recipes You Should Try

If you love your potatoes, and want to try eating them the Italian way, here are three dishes you should make next.

  1. Italian Potato Gratin
  2. Sicilian Potato Pie with Broccoli
  3. Potato Salad from Puglia


delicious potato gratin sliced Sicilian potatoes pie with broccoli potato salad


What is the best combination of cheese?

If you want to use Italian cheeses, use one of these combinations:

  1. Provolone Dolce and Parmesan Cheese
  2. Mozzarella and Parmesan
  3. Emmental and Parmesan
  4. Asiago and Pecorino
  5. Fontina and Pecorino
  6. Ricotta and Parmesan
  7. Scamorza Dolce & Pecorino
  8. Blue Cheese and Parmesan
  9. Caciocavallo and Pecorino
  10. Taleggio and Blue Cheese


this is galbanino cheese  grated provolone cheese ham and cheese omelette


Feel free to play around with different combinations. The key is to combine one softer cheese with a harder one if you want melting power and flavour.

If you just want to add some cheesy flavour in your pasta, minestrone or bruschetta you can use two dry cheeses like Parmesan and Pecorino (Romano) together.


What kind of cheese goes well with potatoes?

If you want a lot of flavour, you'll never go wrong with Italian cheeses. We suggest using a combination of one hard and one soft cheese, so you can add gooeyness and taste at the same time. Try Provolone and Parmesan, Fontina and Pecorino, or Blue cheese and Parmesan.

What are the names of italian potatoes?

Italy grows 36 different varieties of potatoes. They can be divided into 6 main varieties: pasta bianca (white potatoes), pasta gialla (yellow potatoes), buccia rossa e pasta gialla (red skinned potatoes with a yellow flesh), patate viola (purple potatoes), and patate Tuche. The most used in Italy are the yellow potatoes in these varieties: Agata, Spunta, Marabel, Liseta, Lutetia, Bologna DOP and Arsy.

How are potatoes eaten in Italy?

Italians eat a lot of potatoes, but not in the same way an American or British person would.
  1. They eat less chips, and more roasted potatoes.
  2. They like to cook with potatoes a lot. In fact, there are many Italian breads made with potatoes.
  3. There's an Italian pasta, called gnocchi, that's made with potatoes and flour.
  4. Italians also like to add potatoes to pies and closed pizzas.
  5. Crocchette di patata, or potato croquettes, are another popular potato dish.
  6. Italians also use potato to bind vegetable and meat patties.

Is it necessary to boil potatoes before roasting?

Whether you are peeling or keeping the skin of your potatoes on, boiling potatoes before roasting is a must. Here is why:
  1. Boiling potatoes will soften the skin or the entire potato, which will make it easier to crisp up in the oven.
  2. It will make your roasted potatoes fluffy on the inside and crispy on the outside.
  3. It will help the extra ingredients stick to the potatoes, and make them more flavourful.
  4. It will make sure your potatoes are cooked on the inside.
  5. It will make the skin pleasant to eat, not too hard, if you choose to keep it on.
Author: Alessia


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