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Garlic-Herb & Parmesan Roasted Red Potatoes

Name: Garlic-Herb & Parmesan Roasted Red Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 to 10 servings
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 grated Parmesan cheese; 2 tablespoons unsalted butter (cut into small cubes); 2 tablespoons minced fresh parsley

July 29, 2015 // 128 Comments »

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These are the BEST roasted red potatoes! Full of flavor from the garlic and herbs, and the Parmesan cheese forms a crust on the potatoes… Delicious!

A bowl of roasted red potatoes.

One of the cornerstones of Sunday dinners at my grandma’s house were her famous roasted potatoes. Famous to us, and anyone else who had the opportunity to taste them, of course. Everyone clamored for them, my uncle would hoard the bowl, and it would never fail that after my grandma pulled a baking sheet out of the oven full of potatoes, she would be sitting in the kitchen peeling another few pounds for a fresh batch.

Pretty much every member of my family is a bottomless pit when it comes to roasted potatoes… she ruined us!

Drizzling olive oil over a bowl of red potatoes.

I shared my grandma’s roasted potato recipe a couple of years ago, but the problem is that no one else in my family is able to cut the potatoes the way my grandma used to (a very rustic, hap-hazard cutting job!) except for my sister.

MY OTHER RECIPES

Roasted potatoes were a MUST for our newly revived Sunday dinners, but I needed a recipe for the weeks when my sister couldn’t get here early enough to cut the potatoes… my grandma’s potatoes are just NOT the same when they’re not cut the way she used to cut them.

Prepped red potatoes on a baking sheet before going into the oven.

I’ve been making this recipe for at least a month and a half now, and everyone absolutely loves them. They still get gobbled up (and my uncle still hoards the bowl), even if they aren’t quite my grandma’s potatoes.

There is a ton of flavor from all of the garlic and herbs, and the Parmesan sort of crusts over the potatoes, which tastes amazing. I let them get really brown and crisp before I pull them out of the oven… Perfection!

I still want my grandma’s potatoes every single Sunday, but these are an incredibly worthy stand-in!

A spatula scooping up roasted red potatoes on a baking sheet.

If You Like These Roasted Red Potatoes, Try These:

An overhead shot of a bowl of roasted red potatoes.

One year ago: Basic Creamy Coleslaw Dressing
Four years ago: Buttermilk Doughnuts
Five years ago: Savory Corn & Pepper Muffins
Six years ago: Ultimate Ginger Cookies

Watch How To Make Roasted Red Potatoes:

4.02 from 63 votes

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