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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.
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%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Very excited to find this exact recipe! Saw a (processed) pre-packaged version of this recipe at the grocery store today and was tempted to buy it, then thought, ” Wait! You could just go buy some little red potatoes and make this yourself with ingredients you have at home, and it will be MUCH healthier!!” (I try to make as much from scratch as possible.) Just out of the oven…YUM!! Thank you!! And they look beautiful! (Sorry, I don’t post to Instagram or you could see.) Will visit your site again!!
Thanks so much!
These are fantastic! Made these as written; only had a pound of red potatoes, so halved the seasoning ingredients. I also didn’t have unsalted butter, just regular salted butter, & it still turned out great! Definitely a keeper!
I just made this with sweet potatoes and they were the best version of sweet potatoes I’ve ever had! Keeping this recipe for later! 😍
I made these for Easter supper, and they were a huge hit! They were super easy to prepare, and they reheat well. Even though I had used the last of my fresh garlic and used garlic powder instead, and I forgot the fresh parsley at the end, these potatoes were still delish! I will make these over and over again, whenever I need a 5⭐ side dish. Thanx for sharing the recipe!
I made these today and they were sooo yummy! We had them as a side dish for our Easter lunch after church. I made them in the morning and then reheated them covered with foil when we got home. They were perfect. Thanks for a great recipe. I’ll be making this again😁
Wow, best potatoes I’ve ever made! They got rave reviews at Easter dinner. Thank you so much for sharing the recipe for us all to enjoy over and over again!!
Can these be made ahead of time and reheated?
Made these tonight, I love the flavor of the potatoes. Looking for a cooking tip. I sprayed my pain and followed recipe exactly but my potatoes stuck the pain awful. This is not your recipe problem any recipe I do like this it happens. Help!!🤦🏻♀️
Hi Cindy, Instead of spraying the pan, try doing a small drizzle of olive oil and just spreading it around with your fingers. Sometimes cooking spray can leave a sticky film on some pans. Hope that helps!
I want to make these fir a party, they look so good but if I cook them ahead of tome I don’t want to loose the crispy texture. I was going to cook them and put them in a roaster on low. Any suggestions?
Hi Cathy, I think that should work okay! I can’t guarantee that they will stay crispy, but you’ll retain the best texture that way!
Hello, Love your recipes! Is it possible to be able to print them without a pic of the recipes? Others sites either give you the option to print the pic or some just print the recipe. It would help save my printer ink! Thanks so much!
Can you cook these jn a roaster instead of the oven. Could you cut the cooking timd down to 350?
These are great – I just made this and we loved it!