Garlic Parmesan Roasted Potatoes
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Perfectly crisp-tender garlicky, buttery roasted potatoes. The most perfect side dish for all your meals!
Featured Comment
Hello favorite side dish of the season. Crispy potatoes, plenty of garlic, freshly grated Parm, an assortment of herbs and one single sheet pan. We have everything we need right here, right now.
Ingredients
Red potatoes
Yukon gold, russet potatoes or even sweet potatoes can also be used here. We recommend cutting them as uniformly as possible for even cooking.
Olive oil
Good quality olive oil is key here. We personally love California Olive Ranch. It’s our go-to bottle that we always have on hand, perfect for grilling, marinades, drizzling and even baking.
Garlic
Bring on the garlicky goodness.
Thyme, oregano and basil
Pantry staples! Add as little or as much to your heart’s content. Fresh herbs can be used as well.
Parmesan
Freshly grated Parm or Parmigiano-Reggiano is best (we personally LOVE the nutty salty flavors of Parmigiano-Reggiano).
Unsalted butter
Unsalted butter to finish the dish, adding just a little bit of richness. Unsalted allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency. You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
When you’re in need of a quick side dish that can pair well with anything and everything, this is it. It’s low maintenance and versatile with the easiest clean up known to man. Toss everything onto a sheet pan (why dirty another bowl), roast, stir, serve. Your potato game will never be the same again – it will be elevated forever.
WHAT TO SERVE WITH ROASTED POTATOES
Tools For This Recipe
Baking sheet
Garlic Parmesan Roasted Potatoes: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Not at all. The key to crisp-tender roasted potatoes is a sheet pan, high heat, a thorough coating of olive oil + herbs and a little bit of patience.
Absolutely! Roasted potatoes reheat very well in the oven (400°F for 10-15 minutes) or in the air fryer (400°F for 3-4 minutes).
Garlic Parmesan Roasted Potatoes
Ingredients
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
Video
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A hit!
I make these at least twice a week. Thank you!
My family and I all loved these potatoes. I also forgot to add the butter at the end but am planning to make them again soon plus the butter! Very easy yet delicious. Thank you for sharing this.
My husband and I loved these potatoes! They turned out great! Thank you!
Oh my God!! These have to be one of the best things I’ve eaten! So, so delicious! I used the little steamer bag of red bliss potatoes. Steamed for 5 minutes, and ready to start the recipe. Easy, peasy!
These are SO. GOOD! I normally just do a plain roasted potato and happened to have some petite gold potatoes around. I cut this down to about 1lb of potatoes. So crispy and delicious, plus easy to modify depending on what you have. Simple to make too.
This recipe was so delicious! I make roasted potatoes all the time and I don’t know why I never thought to make with parmesan. I did a mix of sweet and russet potatoes and baked 30 min at 410 (I had something else in the oven too) and they came out amazing. Thank you!
My family LOVED this side dish! I made it as directed, except: (1) I cut the recipe down to 2 pounds of potatoes; (2) I accidentally forgot to add the butter at the end (and it was totally yummy without the butter so I’m sure it would be even better if you remembered to put it in); (3) I did not add the chopped parsley since we are not fans; (4) I used a bowl to toss all the ingredients since, for me, its easier and works better (more even coverage) than trying to toss on a pan. I served this with the lemon butter chicken recipe from this website, and the dinner was a huge hit with my whole family. Thank you Chungah for sharing your amazing talent.
I assume you boil the potatoes first, yes?
Would otherwise seem rather strange to just chuck in raw potatoes in the oven.
Nope, no need to boil! It’s how you roast potatoes, or most any vegetable. Hope this helps!
Can I use Yukon gold potatoes instead?
I am cooking these tonight for the first time. I really do not care for the flavor of butter. Is it necessary for the cooking process or just for flavor?
Everyone loved them. Ive found my my new roasted potato recipe.
Is there a left over recipe for these potatoes. I wouldn’t think they would freeze well
Garlic Parmesan roasted potatoes very good. I also used one container to mix, did melt butter last 2 minutes of cooking and poured over potatoes. I used the recipe and put yellow squash, zucchini, sweet onions cooked same degrees and same time also yummy
I can’t stop eating these!!! So easy, these will be a family staple from now on.
Hello! My name is Victoria and I’m a carboholic.
I completely understand.
Garlic burns in the oven that long.
It actually doesn’t! 🙂
What do you stir the butter into?? I’m confused by the wording here.
Thanks!
Into the potatoes. The residual heat from the potatoes will melt the butter. 🙂
Made these tonight !! BOMB!l
Sweet!
I wanted to try this recipe garlic/parmesan potato recipe for a pot luck. But then at the end you said serve at once. Would they be as good at room temperature or you do not recommend it cold.
Even the best cook knows to toss before putting on the cooking sheet. And with your butter directions you need another bowl. #Horrible4steps
You can actually toss everything right on the baking sheet to save a dish – who knew, right? You don’t have to be the “best cook” to know that – just simple common sense. You also don’t need another bowl for the butter. Please read the directions completely.
This is also a food blog. Kindness goes a long way. Have a great day! 🙂
I loved your response 🙂 !!! I just found your Blog. Im love to cook and will try your recipe tonight. thanks for the recipe
What an ass!
Martin, I agree.
Hi,CHUNGAH
so maybe this is totally a crazy question, but would sweet potatoes work instead? i happen to have those on-hand, but i’m not sure how they would complement (or not complement–ha) parmesan. thanks so much, chungah! i allllllways love checking out your site!
Yes, sweet potatoes would work just fine!
Thank you for knowing how to spell the term “complement” correctly. You might not realize it, but spelling is a rare talent out here on the internet! Haha! 🙂