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!

Garlic-Herb & Parmesan Roasted Red Potatoes - The BEST roasted red potato recipe!! |

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.

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

A bowl of roasted red potatoes.

Garlic-Herb & Parmesan Roasted Red Potatoes

Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
4.66 (55 ratings)


  • 3 pounds (1.36 kg) petite red potatoes, scrubbed and halved (quartered if extra large)
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • teaspoons (1.5 teaspoons) kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon (0.5 teaspoon) dried oregano
  • ½ teaspoon (0.5 teaspoon) dried basil
  • cup (33.33 g) grated Parmesan cheese
  • 2 tablespoons 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.


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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