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:
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! ❤️️
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!
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!
These potatoes are amazing! This is my go to recipe for potatoes. Thank you for Sharing this recipe with us.
Thanks for this simple recipe!
DELICIOUS!!
I just love your videos and the food you make looks so awesome.
This was a great recipe! My daughter, who doesn’t like potatoes, LOVED this!
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
Can you put in crock pot to keep warm?
Hi Selene, You could, but they would lose their texture (crisp on the outside).
Easy, quick and delish. A definite redo.
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!!!
So good
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.
made it for Easter dinner with ham! Excellent
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!
Omg… amazing & easy
These potatoes were great! Didn’t need to change a thing about them :)
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!
It’s dilicious!Thank you very much in advance, for your lovely recipes.
We made these tonight for our anniversary dinner, absolutely stellar! We’ll be saving this recipe.
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!
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!😋
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.
This recipe is fantastic. Best potatoes I’ve ever had !!!
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.
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!!!
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.
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 are finger lickin’ good! Oh how we love these. My daughter makes these for her family now. Everyone loves these!!
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 hands down the best roasted potatoes I have ever made! Seriously, these are like crack potatoes! Thanks for the recipe.
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!