Roasted Red Potatoes with Garlic and Herbs
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!
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.
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:
- 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.
- 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.
- 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:
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- 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!
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:
- Classic Meatloaf
- Eggplant Parmesan
- Cheesy Chicken with Mushrooms
- Slow Cooker BBQ Brisket
- Cumin and Fennel-Crusted Lamb
- Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
- Green Beans Almondine
- Green Bean Casserole (from scratch)
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:
- The Creamiest Scalloped Potatoes
- Best-Ever Potato Salad
- Cheesy Potato Casserole
- Twice Baked Potatoes
Roasted Red Potatoes Video:
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Roasted Red Potatoes with Garlic and Herbs
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 (33 g) grated Parmesan cheese
- 2 tablespoons (28 g) unsalted butter, cut into small cubes
- 2 tablespoons minced fresh parsley
Instructions
- 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.
Notes
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.
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!!!
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.
Any chance these can be frozen?
Hi Lizabeth, I’ve never tried to freeze though, so I have no idea.
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!
THE BEST POTATOES!! Full of flavor, perfectly crunchy, a huge hit with my family. Thank you so much for sharing!
I made these tonight and my kids who are normally so picky loved them! I thought they were delicious too. :)
Made these for lunch today… Fabulous! Great flavor, went perfectly with pulled pork and slaw. Thank you!
These were delicious. My daughter said they were one of her favorite potato recipes I have made.
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 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!