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Garlic-Herb & Parmesan Roasted Red Potatoes
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!
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!
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.
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!
If You Like These Roasted Red Potatoes, Try These:
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:
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Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
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.
Nutritional values are based on one serving
Calories: 229kcal
Fat: 11g
Saturated fat: 3g
Cholesterol: 11mg
Sodium: 532mg
Potassium: 793mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 2g
Protein: 5g
Vitamin A: 4.4%
Vitamin C: 20.2%
Calcium: 7.4%
Iron: 9.4%
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These potatoes were fantastic and they smelled so good while baking! Thank you to both you and your Grandma for sharing. These will go in the regular rotation and that’s saying something if my hubby will agree to forgo his mashed potatoes to include these! Of course, I almost choked on a bite of potato when I saw him head to the fridge to get out the ketchup. All the flavors in this dish and he gets out the ketchup! I’m still shaking my head……As for me, I squirreled away the leftovers in a container, hidden very carefully in the fridge for lunch tomorrow. Yum!
Is there a way to find out the nutritional information on these red roasted potatoes? They are wonderful but I need to confirm the sodium and fat since I’m trying to find recipies that my husband can have after having a heart attack 6 weeks ago.
Thanks
Mary
Hi Mary, I would recommend looking at the packaging of the ingredients that you are using and then dividing that by the number of servings you want to get out of the recipe. I don’t post nutritional information because there could be vast differences between different brands and I’m afraid I couldn’t guarantee its accuracy.
I made these roasted potatoes two weeks ago and then made them again at Easter. They were amazing! Try them, you’ll be glad you did!!
I made these for dinner tonight and they were delicious. So happy to have a new potato recipe to share.
Hi,
I tried this recipe excluded parsley and thyme and basil. It came out really good. Many thanks for such a wonderful recipe. Everyone loved it at home :)
Thanks again.
keep posting…
Aradhana
Made these last weekend – they are addictive! And easy, to boot. Just a heads up they didn’t reheat very well, so keep that in mind. Thanks for another great recipe!
I made these last night and they are SO good! Will definitely make them again!
A little Paprika is nice too. Also, if you parboil the potatoes( I know it is another step) they come out extra crispy!
Actually, the potatoes You make are probably wonderful.
I have a theory. It’s not your grandmother’s potatoes you’re craving on Sundays…it’s your grandmother.
She’s there in you and all the wonderful memories you’re creating for your family in her name.
OMG! I think I found a new side for the greek salsa chicken recipe i love and make regularly. All I have to do is figure out a temp conversion since the chicken cooks at 450.
Simplicity is the best…and the most delicious! (I’d swap olive oil for coconut oil to add that extra lightness) :)
http://www.allnnothing.com
I have been searching for a Red Potatoe recipe! I am sure this will be great and since I don’t know how your Grandma cut the Potatoes I am sure your recipe will be great! Thanks for these and the photos of your baby boy and your dogs! :)
I am on this! OK, once the temps drop enough that it doesn’t seem insane to turn the oven on. These look so good, I may even given in before then.
Mmmm! I love potatoes in any form, so I’m definitely going to make this.
Love roasted potatoes with this combo. Sometimes I just use Dijon, garlic and parsley for a change up.
These are on my dinner menu. You should make a video of your sister cutting the potatoes.
Yeah, makes a bit too much sense? Im kinda w/ Sally here. As a guy who realllly knows meat and potatoes, tons of recipes ( in my head)that i share w/nobody. Except letting others enjoythis cut thing puzzles me. Not many ways to cut/wedge a redEspecially baby reds. Slice slice- done. Assuming you’re still cool, Have sis make a how to vid. Simple. Then cook your recipe with the oring. cut… I think your gonna find the only thing really missing is your grandma, and not having to cook em yourself, i descrepensy
Of course I hit send on last line….. meaning to say, 1 descrepensy, in the pictures of your dish there was skin on your reds, you mentioned your grandma peeling them to prep in oven, but likely more to do w/a tweek on your herb mix. Them Italian herbs vary in flavor,; how much, how fresh, brand, etc. Even if a recipe was written, your dish will evolve a bit here and there. old recipes evolve
I love potatotes.
I love garlic.
I love cheese.
I know what to make tonight.
Aleeha xXx
http://www.halesaaw.com
Those roasted potatoes look wonderful. It’s rather sad when you can’t make a dish just like how your loved one used to make it, but I think what’s important is at least you try to.
I just made Ina’s Roasted Potatoes with Garlic on Sunday for the first time and they were a hit! Definitely a side that we’ll be seeing a lot. Can’t wait to try this combo recipe!
Oh my goodness, that sounds delicious!!!
They sound so yummy. It’s sad when you can’t replicate exactly what a loved one used to make. There are several items of my mom’s that I’d love to do like hers. Maybe the thing is though that you start a new flavour sensation and it will be remembered by the next generation.
Oh My, I bet your husband asked you to marry him after making these potatoes. I mean, I know these would have motivated me to save for that ring. Wow. Crunchy and loaded in flavor. I could eat these tators all day long!
I need to take a potato side dish for a dinner this weekend and would love to make these. Can I prepare them before I leave, wrap them in foil, and warm up in the hostess’s oven when I get there?
I think that should work!