Garlic-Herb & Parmesan 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!
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. 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.
Watch How to Make Garlic-Herb & Parmesan Roasted Red Potatoes!
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!
MY OTHER RECIPES
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
Garlic-Herb & Parmesan Roasted Red Potatoes
Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
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
Directions:
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Ina Garten and Damn Delicious)
All images and text ©
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!
Oh my goodness, that sounds delicious!!!
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!
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 love potatotes.
I love garlic.
I love cheese.
I know what to make tonight.
Aleeha xXx
http://www.halesaaw.com
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
Love roasted potatoes with this combo. Sometimes I just use Dijon, garlic and parsley for a change up.
Mmmm! I love potatoes in any form, so I’m definitely going to make this.
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.
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! :)
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.
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.
A little Paprika is nice too. Also, if you parboil the potatoes( I know it is another step) they come out extra crispy!
I made these last night and they are SO good! Will definitely make them again!
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!
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
I made these for dinner tonight and they were delicious. So happy to have a new potato recipe to share.
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!!
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.
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!
I started making these potatoes and then I saw that I had no parmesan cheese left. Not to worry, they were still delicious…and a tad bit healthier! Ha. Thanks. :)
These were delicious. My daughter said they were one of her favorite potato recipes I have made.
Made these for lunch today… Fabulous! Great flavor, went perfectly with pulled pork and slaw. Thank you!
I made these tonight and my kids who are normally so picky loved them! I thought they were delicious too. :)
THE BEST POTATOES!! Full of flavor, perfectly crunchy, a huge hit with my family. Thank you so much for sharing!
These are delicious. My family loved them so much, that I made them twice this week. I love that you can throw them together so easily, and have them roasting while you put together the rest of your dinner. This recipe is a keeper! Thank you!
Any chance these can be frozen?
Hi Lizabeth, I’ve never tried to freeze though, so I have no idea.
Bruh is that not too much garlic??
My bowl literally smelled only like garlic so I removed most of it. Are you sure thats normal?
And I did not use whole garlic
I’m not sure what you mean that you did not use whole garlic, but yes, 6 cloves of garlic is correct. Obviously garlic is the first word in the title, so they are garlic-flavored, but not at all overpowering with all of the other seasonings.
I cheated once and used garlic powder. I advise “seasoning to desired taste” because it seemed stronger than actual cloves.
This recipe worked perfectly for me. We’ve eaten them two days this week alone. I decided to make up a 1/2cup spice jar of the herbs and spices so that when I go to make them I already have the mix ready to go. Thank you so much.
Great idea! Timesaver!!!
What would the measurements be if using fresh herbs? I can never remember.
These sound delicious.
Hi Cele, Dried herbs are stronger and you usually use ⅓ of what you would use for fresh. So, if you want to use fresh, simply multiply the measurements by 3.
Great recipe! I made these the first time for my family with 1.5lbs of potatoes & halved the recipe. I added some shredded cheese for my kids, but kept the rest the same. The next time I did it for a potluck and it was such a hit that I doubled it the next time!
These are hands down the best roasted potatoes I have ever made! Seriously, these are like crack potatoes! Thanks for the recipe.
Would the potatoes still have enough flavor if I omitted the thyme. I really don’t care for the flavor. It’s rather strong. The picture looks wonderful and I will be making these tomorrow for Thanksgiving. ?
Hi Pam, You could definitely omit the thyme and they would still have plenty of flavor. Enjoy! :)
These are finger lickin’ good! Oh how we love these. My daughter makes these for her family now. Everyone loves these!!
Love these and so does everyone else who eat them at our house. I have to give them the recipe or else they cry and won’t leave the premises!!
These look so delicious! I love when you share stories about your grandmother’s cooking and the special place it holds in your heart and at your table. I’m going to make these this week to accompany baked salmon.
Wow, eating these potatoes right now. In one word, they are perfect! Followed the recipe, I love how you get that little tasty crunch on the outside and red potatoey goodness on the inside. Thank you!!!
Hi, Michelle! I had to chuckle at some of the comments. Too much garlic? Obviously, they aren’t Italian. I have yet to find a dish when made properly is overwhelming in the garlic department. In fact, I’ve made roasted chicken with 15+ cloves of garlic. I’ve made something similar to this for years. I haven’t added the butter or the parmesan at the end. What a nice addition. I made an Ina Garten recipe not too long ago that was very tasty. Will be stopping at the Farmer’s Market for some new red potatoes.
This recipe is fantastic. Best potatoes I’ve ever had !!!
Loved this dish. Husband said they were the best oven roasted potatoes that he has tasted. I’ll be making this recipe on a regular basis.
These re really good but f you ant to add a great flavor to any roasted potato, use bacon dripping (grease) instead of olive oil. Any southern cook worth their salt will save the grease after frying up bacon. A small spoon of it in green beans or collard greens or black eyed peas just makes them taste like home!
This recipe was awesome! The flavor was amazing. I didn’t have any thyme, so I used a drop 💧 of thyme essential oil! We ate it all before I thought to snap a picture! I actually had to cook this in a toaster oven. It took a bit longer to bake, but still perfect! Don’t forget the butter at the end!😋
Do you use dried thyme leaves or ground thyme? I have both and I’m not sure which is considered standard for dried thyme measurement. These look delicious!
Hi Laura, I use dried thyme leaves. Enjoy!
We made these tonight for our anniversary dinner, absolutely stellar! We’ll be saving this recipe.
It’s dilicious!Thank you very much in advance, for your lovely recipes.
nice recipe, a good one to have ready at all times, I really like these crispy so glad you make them that way! Also love the parmesan, thank you!
These potatoes were great! Didn’t need to change a thing about them :)
Omg… amazing & easy
I made these today as a side dish for our Easter dinner. Let me first say that I have never made Easter dinner before AND I have never made roasted potatoes before! Carol yf
Lol, my 21 month old granddaughter hit my phone before I was done posting!
Anyway, my family L.O.V.E.D. everything about these potatoes! They were oh so good! They are on the menu again! I loved how easy they were to prepare, too! Thanks so much for this recipe, Michelle! Happy Easter!
made it for Easter dinner with ham! Excellent
These potatoes were amazing! I’ve roasted many versions of red potatoes, but this one has turned out to be the best so fat. Thanks for sharing your recipe.
So good
I made your garlic-herb and Parmesan roasted potatoes along with the no-bake Oreo dessert last night for guests. Both were very easy to make and a huge hit! I loved these recipes and will be making them again for summer parties. Thanks!!!
Easy, quick and delish. A definite redo.
Can you put in crock pot to keep warm?
Hi Selene, You could, but they would lose their texture (crisp on the outside).
Just made this and wow! The perfect side or even a tasty snack. Added in a few gold potatoes..very delicious. My two year old son is a super picky eater and he gobbled up every potato on his plate. Even seconds! This recipe is definitely a keeper. Thank you for sharing
This was a great recipe! My daughter, who doesn’t like potatoes, LOVED this!
I just love your videos and the food you make looks so awesome.
Thanks for this simple recipe!DELICIOUS!!
These potatoes are amazing! This is my go to recipe for potatoes. Thank you for Sharing this recipe with us.
I would eat a bowl of those
I made these potatoes last night to accompany a favorite crockpot Pot Roast recipe that I frequently make and they were delicious. Your recipe is very similar to the recipe for Oven Roasted Red-Skinned Potatoes that I have made for years. However, the addition of the Parmesan cheese, as well as the butter at the end make it the Piece de Resistance and just added that special finishing touch to the recipe. Thanks so much for sharing this recipe, as well as your special memories of your grandmother., Michelle.
I’m so thrilled you enjoyed these Valerie! Thanks so much for taking the time to stop back and share your review!
The parmesan cheese stuck to the bottom of the pan only 30 minutes in. Maybe add parmesan at the end with the butter.
Your grandma’s recipe is amazing. Simple to prepare and as delicious as you said. Two recommendations for others trying this recipe (and really, what are you waiting for?) First, the Parmesan brings in a lot of salt, so I used half a teaspoon, not 1 1/2 tsp called for, and it was plenty salty for my taste. Second, do not shrink from adding the full amount of pepper. I almost wimped out but added the full teaspoon and discovered that’s what gives these potatoes their zing.
I made these yesterday for my brother and husband for Veteran’s Day, they are both Vietnam vets. They didn’t feel like going out to dinner. Everything else I made with the potatoes went unnoticed, they raved about these. Came out crispy and full of flavor. I think I will cut into bigger chunks next time, more like the picture. They are absolutely delicious. Thank you.
This is an easy and very tasty recipe. I think the Parmesan cheese gives it an added kick but doesn’t overpower the flavor!
Tried these for guests they were fantastic! Definitely a keeper recipe. Way to go. Cathy TB
Leftovers make awesome breakfast potatoes! Just brown on all sides a little more in a skillet!
If I have to triple the recipe for Christmas Eve dinner, how would that alter the baking time?
Hi Colleen, If you triple the recipe, you won’t be able to fit it all on one sheet; I would recommend dividing it between three baking sheets and keeping the same baking time.
Very delicious! I had some red potatoes left over from making soup the other day and googled ‘roasted red potatoes’ to see what I could make. These turned out amazing and my son was in love. Definitely something to keep in my wheelhouse from now on.
Made these potatoes with pork tenderloins for Christmas dinner. My family loved them! Thank you for a delicious recipe!
These smelled stand looked delicious while in the oven. But then when I went to turn over potatoes, realized they were sticking to the foil along with all the goodness that coated them. What do you recommend lining baking pan with to avoid this?
Hi Sara, You shouldn’t line the baking sheet with anything at all; just follow the directions to lightly grease the baking sheet (I prefer oil).
would you make a picture of your sister’s cut up potatoes (like your grandma cut them up)? Please. My grandmother has been gone for almost 35 years and I still miss her. No one made coconut cake like her. You speak so lovingly of your grandma and your sister’s ability to cut roasted potatoes just like grandma did and so we need a picture, lol.
RobbieAnn
I will try to get one the next time she makes them at my house!
Made them- loved them! In all my years of cooking, it has never crossed my mind to add butter to roasted potatoes
and that is why I look at new recipes every day! Even simple recipes can be improved. The seasonings are perfect.
I added a large onion- so good! Thanks for sharing delicious recipes and your beautiful family.
Very good and easy to make! Loved it and so did my husband. I did reduce ingredients amounts to fit only 2-4 people.
Want to make these on the grill in foil…have you ever tried and how long would you cook? Thanks so much!
Hi Tonia, I’ve never done these on the grill, so I’m not sure!
I’m going to make fries today but I think this roasted potatoes will be a better dish to try. Thank you for sharing the recipe!
We love these potatoes…so yummy!
We have made these potatoes a dozen times now and they are always a favorite. I even like them at room temperature so I’ll cook them up in the morning for breakfast and we’ll snack on the leftovers for the rest of the day. The Parmesan cheese adds just the right balance to all the spices. Thank you!!
These were easy and delicious. All I had was grated Parmesan in the can, garlic, salt and pepper, and oil. They came out perfectly! I also used a mix of new potatoes and red potatoes and all were perfect. I cut them a bit smaller to speed cook time.
Awesome Recipe! I cut up my potatoes and let sit in salt water for a few hours or overnight. drain & rinse well before roasting. makes them nice & crispy. anytime I roast veggies & use parchment paper for easy cleaning