Garlic Parmesan Roasted Potatoes
This post may contain affiliate links. Please see our privacy policy for details.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Wow! These look amazing! This might sound silly, but I would so love and appreciate a bit of clarification, regarding “stir in the butter until melted”. When and how does this happen exactly to the potatoes? Ps- I really LOVE your blog and all of your recipes! Thank you so much for sharing Chungah!
This should happen immediately after the potatoes are taken out of the oven. That way the residual heat will cause the butter to melt.
You hit this one out of the park! Simple, fresh, absolutely delicious.
I always seem to ask this question but is your Parmesan the freshly shredded kind or the quick in a can kind? I’m DEFINATELY making these for dinner tonight!
I always use freshly grated – fresh is always best!
Your recipes are so fabulous!!! Thank you for sharing!!! Kitty
Do you have a book of all your recepies I can purchase please? I love them all! Thank you for sharing 🙂
Unfortunately, I do not have a book just yet. But feel free to save my recipes using the SAVE button in the blue recipe box.
You can print your favorite recipes on your computer and use a hole puncher and put them in a notebook.
Carbs, carbs, carbs. Gotta love ’em. 🙂 Carbs + Parmesan cheese? Pure perfection!
All of your recipes sound amazing! I am going to need to add some entries to my cookbook. haha
Just paired these with green beans, and steak for dinner! They were so good! Great use of herbs to add some extra flavor!
How do you stay so thin? I love your recipes
Lots and lots of exercise!
These look amazing. I am such a carboholic!
Your photos are lovely!
mmmmmm I’m a carboholic too and these potatoes are singingggg to me!
Yum! These potatoes look like the perfect way to satisfy my carb craving this weekend!
These look delicious, I adore roast potatoes and it’s lovely to get ideas for other flavours I can add.
Oh funny, I’m a carboholic too! I could shovel these in my mouth faster than I could chew them..Yum!
Wow this looks amazing! Just found your blog, it’s so lovely!! 🙂
These look SO GOOD …. and glad that parsley is a garnish as I am super allergic to it!!!
I am with you – I can almost smell them through your great pictures.
Yum, these are right up my alley!
I love carbs too. . and dude, I would eat all of these myself! This is my favorite way to eat potatoes! beautiful!
Love this easy recipe. Thank you.