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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Sorry, not so great. Potatoes weren’t quite done yet cheese was turning black so I had to remove from oven. Hmmm… Maybe next time.
Make sure u set the oven to the right temp and I took them out often enough to stir them around.
I put the cheese on last after taking them out the oven. Since the potatoes will be hot the cheese will melt nicely and won’t burn in the oven. Hope this helps!
Going to try this tonight with some smaller Yukon Gold potatoes I have from a couple days ago that I didn’t use
These potatoes look so delicious. I am getting so many recipes off your site and trying on my family. Those looks delicious!
I’m trying these tonight with petite yellow potatoes.
What is this wizardry! Just finished wolfing, I mean eating, these delectable potatoes. This is the 4th recipe of yours I have tried and it is yummy, too!
Wow, this looks good. Another way to make these is add tablespoon of olive oil and put potatoes in a baking bag with a packet of ranch dressing and then bake. Everyone love them and they work perfect with rotisserie chicken.
I didn’t have any parsley and totally forgot the butter, but these potatoes were still wonderful. My husband couldn’t stop talking about them!
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, absolutely! What a great idea – I might try it myself. 🙂
These are the BEST roasted potatoes I have ever made! The herbs used etc. is perfection ! A keeper for sure! Thanks for sharing!
Hello I was wondering if there were any steps for these potatoes I can do ahead of time.
You can actually prepare these as written and reheat in the oven as needed.
I’m a novice cook and some of your directions confused me. How does one toss the potatoes lightly to coat while they are on the cooking sheet? (I chose to toss everyrhing in a bowl to coat it, then spread it on the sheet). Also, the butter step st the end confused me – is this to drizzle on the potatoes in the end? I love your site and have tried several recipes already.
Jessica, you can simply toss everything right on the sheet pan – why dirty another bowl? Same goes for the butter. The butter will melt with the residual heat right on the pan. This way, you save on cleaning up 2 dirty bowls! 🙂
These were delish but very strong smelling when cooking!
I would like to do this on the BBQ so as not to heat up the kitchen. Would there be any changes to the method really?
Not really – you should be good to go! 🙂
These turned out great. I didn’t measure anything and used a lot of freshly grated Parmesan. Tossed everything in a bowl first to coat well and then added the Parmesan once in the pan. Totally forgot the butter and it was not missed.
I am a carb junkie. These look absolutely delicious. I will make a ttip to Kroger and definitely be trying this receipt one day this week.
This is on the menu tonight–thank you! It’s in the oven right now and smells amazing.
This is what I was looking for this morning. We ended up with a few extra pounds of new red potatoes. What to do? We grow lots of fresh herbs in our small container garden here at home. Ahhhhhhh garlic and potatoes.
This is going to get paired with a filet or three of grilled salmon over hardwood coals.
Thank you for the recipe.
I tried this and it was delicious
Potatoes are my favorite and these are delicious! I always have to cook mine a little longer (maybe my potatoes are bigger?), but they always turn out great. I think the butter at the end is the trick!
I also wanted to let you know that I included this recipe in my recent Easter side dish roundup post (3/30/15). I hope everyone gets a chance to try these potatoes. If you want me to remove your picture from my site, please let me know. I did give credit and note that everyone should pin from the original source.
hello! just found your blog! i just read your faqs and am so inspired that you were able to quit your day job to become a full time food blogger. congrats!! 🙂