Garlic Parmesan Roasted Potatoes
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Ultra crisp-tender garlic parmesan roasted potatoes! With a golden brown crust and a soft, fluffy inside. The best side dish for all meals!
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why you’ll love garlic parmesan roasted potatoes
- Pairs well with everything. Roasted potatoes pair alongside any main dish, from a Sunday pot roast to chicken, shrimp, pork, and even holiday dinners.
- Crispy on the outside, fluffy on the inside. These potatoes deliver an irresistible contrast of crispy, golden brown crusts on the outside with warm, fluffy interiors. And potatoes are basically a flavor sponge, easily absorbing all the garlicky-Parmesan flavors as it roasts.
- So easy and effortless. This recipe is low maintenance and versatile with the easiest clean up ever. Season everything on a single sheet pan (why dirty another bowl), roast, stir, and serve warm. Your potato game will never be the same again.
Key Ingredients
Red potatoes
Yukon gold, russet potatoes, or even sweet potatoes can be used here. Cut the potatoes as uniformly as possible for even cooking.
Olive oil
Good quality olive oil is key here. I personally love California Olive Ranch. It’s my go-to bottle that I always have on hand, perfect for grilling, marinades, drizzling, and even baking.
Garlic
Use as little or as much garlic as desired here. Garlic puree also works very well here!
Seasonings
The recipe calls for thyme, oregano, and basil – simple pantry staples!
Parmesan
Freshly grated Parmesan or Parmigiano-Reggiano is best (I personally love the nutty salty flavors of Parmigiano-Reggiano though).
Unsalted butter
Use unsalted butter to finish the dish, adding just a touch of richness. Unsalted allows you to add as much salt (or as little) salt in your dish, giving you more control and consistency. Substitute salted butter, if needed, reducing the amount of salt indicated in the recipe.
WHAT TO SERVE WITH ROASTED POTATOES
Tools For This Recipe
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
Video
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.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture, and helps the potatoes stay moist and fluffy inside.
- Use firm potatoes. When purchasing red potatoes, look for potatoes that are consistent in size (to ensure even cooking), bright, smooth, with vibrant red skin, and are firm to the touch. Store in a cool, dark, well-ventilated area, preferably in a mesh bag. Smaller potatoes are ideal for roasting, whereas larger potatoes are better suited for boiling and mashing.
- Bake directly on the sheet pan. No need for parchment paper here. Bake the potatoes directly on the sheet pan for caramelization and perfectly crispy skin.
Did you make this recipe?
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So easy and delicious
I literally can’t stop eating these roasted potatoes!! Putting these on the menu for Thanksgiving this year instead of mashed potatoes – they are that good!!
So, so, soooo goood!
I made these scrumptious potatoes last week as a side dish with grilled steak and my mouth was in heaven! WOW! One bite and you will see what I mean. The herbs are perfectly balanced and the fresh grated parmesan carries this dish over the top. Keep your potato cuts small enough to ensure they cook through in the prescribed time and be prepared to sigh with satisfaction.
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!