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!
I made these, my husband loved them 💞, I did alter slightly, I used minced garlic instead of fresh and I prepped them and let them marinade for about an hour b4 cooking, Ty for a fresh idea
Not good idea to toss the parmesan on potatoes before baking, It burns and then ruins the taste of all the potatoes. Better to sprinkle the cheese over at the end or close to the end. I thought about this before baking but did it anyway and it was a mistake.
Hi Muriel, I’m sorry to hear this didn’t work for you. I’ve made these dozens of times and I’ve never had the Parmesan burn.
Awesome! The family loved it!
These were amazing!!! My husband isn’t usually a big potato fan. But he immediately said, ‘Wow, these are really good.’ We both went back for seconds. I did cut mine up a little smaller than the recipe calls for, so they cooked for a little less time. Otherwise, I followed the recipe. I will definitely be making again. Thanks for a great recipe!!
Ever considered a small, tabletop oven? Here’s a good reason for one! My mom keeps hers on the covered back porch, so we are able and bake things like this all year!
Thank you for sharing . I’m starting on this recipe right now!
Does the garlic burn at such a high temperature for so long in the oven?
Hi Rick, I’ve never had that happen, you should be good!
Hello, I need to know whether I can make them ahead, let’s say the day before and give a quick reheating in the oven?
Do they freeze well?
Thanks,
Sílvia.
Hi Silvia, This is a recipe that I think is best enjoyed fresh from the oven, but you can reheat them in the oven the next day. I have not tried freezing them and do not know how well they would thaw/reheat.
Amazing dish! Best potatoes! So sweet and candied! Good idea to cut them jagged!
This recipe was fantastic,very flavorful. They took no time at all to prepare, I’ve been looking for awhile for a great red potato recipe, now my search is over. I’m sure your grandmother would be thrilled that so many people are enjoying her recipe. Thanks for sharing!!
My husband made these for supper last night to go with meatloaf. We loved the potatoes so much he is making another batch as I type, for tonight’s supper. The seasonings blend well together and the potatoes were done to perfection.
This was amazing! I followed all the directions except since I had 4 lbs rather than 3, I added a bit extra oil and parmesean. My boyfriend and I absolutely loved these. They were even delicious cold in the refrigerator! I ate them right out of the tubberware, so I don’t know what they taste like reheated. Thanks for a great recipe!!!
Awesome Recipe! I cut up my potatoes and let sit in salt water for a few hours or overnight. drain & rinse well before roasting. makes them nice & crispy. anytime I roast veggies & use parchment paper for easy cleaning
These were easy and delicious. All I had was grated Parmesan in the can, garlic, salt and pepper, and oil. They came out perfectly! I also used a mix of new potatoes and red potatoes and all were perfect. I cut them a bit smaller to speed cook time.
We have made these potatoes a dozen times now and they are always a favorite. I even like them at room temperature so I’ll cook them up in the morning for breakfast and we’ll snack on the leftovers for the rest of the day. The Parmesan cheese adds just the right balance to all the spices. Thank you!!
We love these potatoes…so yummy!
I’m going to make fries today but I think this roasted potatoes will be a better dish to try. Thank you for sharing the recipe!
Want to make these on the grill in foil…have you ever tried and how long would you cook? Thanks so much!
Hi Tonia, I’ve never done these on the grill, so I’m not sure!
Very good and easy to make! Loved it and so did my husband. I did reduce ingredients amounts to fit only 2-4 people.
Made them- loved them! In all my years of cooking, it has never crossed my mind to add butter to roasted potatoes
and that is why I look at new recipes every day! Even simple recipes can be improved. The seasonings are perfect.
I added a large onion- so good! Thanks for sharing delicious recipes and your beautiful family.
would you make a picture of your sister’s cut up potatoes (like your grandma cut them up)? Please. My grandmother has been gone for almost 35 years and I still miss her. No one made coconut cake like her. You speak so lovingly of your grandma and your sister’s ability to cut roasted potatoes just like grandma did and so we need a picture, lol.
RobbieAnn
I will try to get one the next time she makes them at my house!
These smelled stand looked delicious while in the oven. But then when I went to turn over potatoes, realized they were sticking to the foil along with all the goodness that coated them. What do you recommend lining baking pan with to avoid this?
Hi Sara, You shouldn’t line the baking sheet with anything at all; just follow the directions to lightly grease the baking sheet (I prefer oil).
Made these potatoes with pork tenderloins for Christmas dinner. My family loved them! Thank you for a delicious recipe!
Very delicious! I had some red potatoes left over from making soup the other day and googled ‘roasted red potatoes’ to see what I could make. These turned out amazing and my son was in love. Definitely something to keep in my wheelhouse from now on.
If I have to triple the recipe for Christmas Eve dinner, how would that alter the baking time?
Hi Colleen, If you triple the recipe, you won’t be able to fit it all on one sheet; I would recommend dividing it between three baking sheets and keeping the same baking time.
Leftovers make awesome breakfast potatoes! Just brown on all sides a little more in a skillet!
Tried these for guests they were fantastic! Definitely a keeper recipe. Way to go. Cathy TB
This is an easy and very tasty recipe. I think the Parmesan cheese gives it an added kick but doesn’t overpower the flavor!
I made these yesterday for my brother and husband for Veteran’s Day, they are both Vietnam vets. They didn’t feel like going out to dinner. Everything else I made with the potatoes went unnoticed, they raved about these. Came out crispy and full of flavor. I think I will cut into bigger chunks next time, more like the picture. They are absolutely delicious. Thank you.
Your grandma’s recipe is amazing. Simple to prepare and as delicious as you said. Two recommendations for others trying this recipe (and really, what are you waiting for?) First, the Parmesan brings in a lot of salt, so I used half a teaspoon, not 1 1/2 tsp called for, and it was plenty salty for my taste. Second, do not shrink from adding the full amount of pepper. I almost wimped out but added the full teaspoon and discovered that’s what gives these potatoes their zing.
The parmesan cheese stuck to the bottom of the pan only 30 minutes in. Maybe add parmesan at the end with the butter.