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!

Roasted red potatoes in a pottery bowl.

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.
Side by side photos of red potatoes cut in a bowl, being drizzled with olive oil, and on a baking sheet with herbs.

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:

  1. 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.
  2. 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.
  3. 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:

  • 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!
Silver spatula sliding underneath roasted potatoes on a baking sheet.

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:

Sheet pan with roasted red potatoes.

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:

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! ❤️️

A bowl of roasted red potatoes.

Roasted Red Potatoes with Garlic and Herbs

Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
4.85 (64 ratings)


  • 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • cup (33 g) grated Parmesan cheese
  • 2 tablespoons (28 g) unsalted butter, cut into small cubes
  • 2 tablespoons minced fresh parsley


  • 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.


  • 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.
Nutritional values are based on one serving.
Calories: 229kcal, Carbohydrates: 28g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 532mg, Potassium: 793mg, Fiber: 3g, Sugar: 2g, Vitamin A: 220IU, Vitamin C: 16.7mg, Calcium: 74mg, Iron: 1.7mg

Did you make this recipe?

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