Roasted Red Potatoes with Garlic and Herbs
These roasted red potatoes are absolute perfection, packed with flavor thanks to garlic, herbs, and Parmesan. Beautifully crisp on the outside, tender and fluffy inside. The most wonderfully versatile side dish for any meal!
One of the cornerstones of Sunday dinners at my grandma's house was her famous roasted potatoes. Since she passed away, we realized that while so many of us had helped with the potatoes at one time or another, no one could actually get them to turn out exactly like my grandma’s.
So, many years ago, I set out to find my own roasted potato recipe that I could make week after week that was delicious and that everyone loved. These crispy roasted red potatoes delivered, thanks to all the flavor from garlic, herbs, and Parmesan cheese.
The Best Seasonings for Roasted Potatoes
These potatoes are LOADED with garlic and herbs and do not lack flavor! We use the following dried herbs:
- Thyme
- Oregano
- Basil
These are in addition to salt, pepper, and fresh parsley, which is stirred in at the end.
I like using dried herbs for simplicity, but you can substitute fresh herbs if you’d like, using a 3:1 ratio of fresh herbs to dried ones.
You can also use different herbs based on your preferences, such as rosemary, an Italian seasoning blend, herbs de Provence, etc. And you can also add some different spices to the salt and pepper, such as paprika, onion powder, and even a touch of cayenne if you want a little spice.
Prepping the Red Potatoes for Roasting
The potatoes are easy to prep; just a few quick steps:
- Scrub the potatoes or wash them well with water – There is no need to peel them – the skin is thin and waxy and provides a lot of flavor, so be sure to leave it on!
- Dry the potatoes – Be sure to let them dry thoroughly so they crisp up in the oven. If the skin is still damp, it won’t get crispy.
- Cut in even-size pieces – Cutting the potatoes uniformly ensures that they will cook evenly and you won’t be left with some burnt potatoes while others aren’t done enough.
How to Make Them
These potatoes are quick to get in the oven, but a couple of special steps toward the end make them extraordinary! Here’s a short overview:
- Once the potatoes are washed, dried, and cut, put them in a large bowl and toss them with olive oil, garlic, herbs, and Parmesan cheese.
- Turn them out onto a large pan – I recommend a half-sheet pan or a full-sheet pan if your oven can accommodate it. Spread the potatoes out into an even layer.
- Once the potatoes are golden brown and crisp, take the tray out of the oven and sprinkle with small butter cubes, stirring to help it melt. Then stir in fresh parsley and serve!
Recipe Tips
Making roasted potatoes is pretty straightforward, but here are a few notes and reminders to ensure that they are the best:
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
- Leave the skin on – They are much more flavorful and crisp with the skin on!
- Dry them completely – This ensures that they crisp up in the oven.
- Cut them evenly – Take the time to cut the potatoes into pieces the same size so they cook evenly.
- Spread in a single layer – Make sure that there are no potatoes on top of one another – this will keep them from getting crispy; they need their own space :)
- Be patient – Getting the potatoes super golden brown and crispy takes some time, so leave them in the oven until they are there!
- Storing Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss them in a dry skillet or place them in a toaster oven to keep them crispy!
Potato Substitutions
If you don’t have red potatoes but still want to make this recipe, you can use other potatoes. The two most common substitutes are:
- Russet potatoes – These are fluffier than red potatoes, and you can roast them with their skin on or peeled (I always opt to leave the skin on).
- Yukon gold potatoes – My go-to for the best mashed potatoes! You can also use these to roast, but they are probably my least favorite for roasting. Leave the skin on, and they may take extra time to get crisp.
What to Serve with Roasted Red Potatoes
These potatoes make a fabulous side dish to serve alongside nearly any meal, but here are a few suggestions for main dishes and veggies to complete your menu:
- Classic Meatloaf
- Eggplant Parmesan
- Cheesy Chicken with Mushrooms
- Slow Cooker BBQ Brisket
- Cumin and Fennel-Crusted Lamb
- Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
- Green Beans Almondine
- Green Bean Casserole (from scratch)
Other Favorite Potato Recipes
Whether they’re mashed, roasted, baked, or even French fries, potatoes are always a home run! Here are more of our favorites:
- The Creamiest Scalloped Potatoes
- Best-Ever Potato Salad
- Cheesy Potato Casserole
- Twice Baked Potatoes
Roasted Red Potatoes Video:
If you make this roasted potatoes recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Roasted Red Potatoes with Garlic and Herbs
Ingredients
- 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup (33 g) grated Parmesan cheese
- 2 tablespoons (28 g) unsalted butter, cut into small cubes
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Notes
- Pan Recommendations: Half-sheet pan or a full-sheet pan.
- Potatoes – You can substitute russet or Yukon gold potatoes (see discussion above).
- Herbs – You can use different herbs and spices (see suggestions above).
- Substituting Fresh Herbs – Substitute fresh herbs using a 3:1 ratio of fresh to dry.
- Potato Prep – Scrub, leave the skin on and ensure they are COMPLETELY dry.
- Storing Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To keep them crispy while reheating, toss them in a dry skillet or place them in a toaster oven.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
By far the BEST recipe I have stumbled upon! I sort of cheated though I followed the recipe, I cooked the potatoes half way in the microwave. It’s summer and my kitchen tends to get too warm. I didn’t have fresh herbs, so I used Italian seasoning. I thought they would be way too salty because I didn’t have unsalted butter, but they were so dang tasty! This recipe is definitely a keeper. Thank you for posting!
These were really good! I did not have Thyme, but used everything else.
Hello, old friend! I have been making this recipe for years. As the weather gets cooler here in the Northeast, I am happy to use my oven again. These are super easy to throw together with pantry ingredients. The flavor is so delicious, making the perfect side to any protein. Yummy!
Super easy to make with ingredients you likely have on hand!
These are super yummy red-roasted potatoes!
These are incredibly delicious! Made them for St Patrick’s day! Attended a party yesterday and brought these, they were gone in no time!
This turned out great! A potato fan/guest liked them so much he wanted the leftovers. He wouldn’t leave without them.
I have many, many potato recipes during the last 45 years of marriage, trying to find a really good one. I know this is the one when my husband brings home a bag of red potatoes! He really enjoyed these, and they are so easy to make. Thanks for sharing.
I haven’t tried it yet, my pallet tells me it will be wonderful!!! Redskins are my favorite baking potatoes. I find Redskins better then Idaho for baking. The Redskins turn out so creamy. Thank you for sharing.
I love these potatoes. My local store has started saling these for $4-$5 but theres not a lot in the package. I was trying to figure out what seasoning were used.
Thank you
Can these be frozen and recooked
great recipe I have used many times. Thanks for sharing
Garlic has a tendency to burn, so to avoid that problem instead of mincing I leave the cloves whole and spear them on toothpicks for easy removal halfway through.
This is an absolute go to in my house and always impresses guests. Have used russets with success, but red potatoes are a little more special.
I only have fresh herbs, should I double the quantity for the dried amount(s)?
Also, is it OK to shred the garlic instead of mincing it?
Garlic herb & parmesan cheese red potatoes the best receipe and so easy to make! Thank-you for sharing!
This recipe is a 5 + My son would eat these every day.
Sounds good looks good
A healthy recipe. Everyone must try this. Please post more roated potato recipes
This is a regular in our house! I’ve made it so many times, I don’t even need the recipe any more! I use whatever potatoes I have in and cut them up- all good!
Thank you for the recipe!
This was delicious didn’t have all the spices but made it work with what I had on hand added Cajun seasoning and everyone loved them will definitely be one of our favorite
I have been making this recipe for several months and have been very pleased. Our red potatoes are large so I cut them into smaller pieces. Recently I purchased an Air-Fryer and adjusted your recipe. I cut the oil in half and only cook for 18 minutes at 400 degrees. I stir every 6 minutes. The results are excellent as the potatoes seem to get crisper and we use less oil in the cooking.
I followed the directions exactly, and all of my seasonings were burnt after only 30 minutes in the oven. Mine looked nothing like your photo. I had a tray full of charred mess of seasonings on the potatoes. I even turned the temp down to 350 after 30 minutes hoping it would help. My oven has an accurate temperature reading. Unfortunately, the burnt seasonings made these potatoes inedible.