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!
You were SO right – delicious and easy potato recipe! I poured olive oil over halved red potatoes in a 13 x 9” cake pan. (I eliminated the bowl). Then sprinkled the herbs over the top and rubbed each
Potato to coat. Baked about 50 minutes and sprinkled Parmesan and butter over hot potatoes. They are crunchy and chewy and soft inside. Good.
Making this dish tonight with steaks on grill. Thanks Michelle for recipe
This is a fave for both my family at home and my church family. I’ve adapted it a bit, as we love our veggies! We make it with baby carrots, zucchini, onion, red pepper, even broccoli! It’s fabulous with anything! I made it last night with my Roasted Pork Tenderloin and everyone raved about it! (even though I forgot to add the butter and parsley at the end, oops)
This is one of my go-to dishes that I can always count on and can make using ingredients I have on hand. Thanks!
May I use your link and recipe on my blog?
These potatoes are scrumptious. My family wants them all the time. I put it all together in the morning and put them in the fridge until I’m ready to put in the oven.
Delicious!!!
Easy and DELICIOUS! Crispy outside tender inside the spices and garlic give the potatoes incredible flavor! Gonna keep this recipe and make it often!
I just made this for my family and a 400 degree oven is way to HOT for these potatoes. Mine BURNT!! Next time I will cook them at 350
I made these yesterday and they were a huge hit. My (picky eater) husband said that they were excellent. These potato’s are a new favorite side dish and I know I will get many requests to make them. . Thank you for sharing your family story and thank you for this excellent recipe.
These potatoes are delicious! Made them for a family dinner last night and they were a hit! I actually cut my potatoes three hours before putting them in the oven and added the olive oil and minced garlic, letting them sit in the fridge covered before adding the rest of the ingredients. These were great, thanks for the recipe!
:3 I wanted to let you know those garlic-herb roasted red potatoes were a huge hit, filling out some leftover steak that desperately needed a side. Not a difficult recipe, right? But, I learned a couple things, too. It’s all in the herb-oil paste smothering those potatoes, not just a sprinkle and an oil dowsing. ^__^ This is why I follow a couple chefs like yourself on culinary blogs: ideas, recipes, inspiration, but I’m constantly learning new bits. It adds to my knowledge, and it’s just straight fun! Thank you for your site and your work!
As we all say now, please stay safe and healthy,
Lyndsey
These were super delicious! The whole family loved them! Definitely a keeper!!
my whole family loved these potatoes will makes this again and again.
These are AMAZINGLY good! My family loved them!! I think it’s my new favorite way to make potatoes.
These were excellent! I followed the recipe exactly and it came out so good. Thank you :)
My husband works at the local police department. I made these for their Thanksgiving breakfast today. They LOVED the potatoes! Such a hit! Great recipe!
Definitely making these again. Easy and delicious! My whole family lived them.
Do you use fresh parmesan cheese or the kind in a tin?
Hi Kim, I use fresh, but either would be fine here.
Great recipe! I did add a little more oil, to coat the potatoes, but otherwise left everything the same. Awesome flavor, and the whole family loved them.
What is a serving aprx..ounces, etc.
Very excited to find this exact recipe! Saw a (processed) pre-packaged version of this recipe at the grocery store today and was tempted to buy it, then thought, ” Wait! You could just go buy some little red potatoes and make this yourself with ingredients you have at home, and it will be MUCH healthier!!” (I try to make as much from scratch as possible.) Just out of the oven…YUM!! Thank you!! And they look beautiful! (Sorry, I don’t post to Instagram or you could see.) Will visit your site again!!
Thanks so much!
These are fantastic! Made these as written; only had a pound of red potatoes, so halved the seasoning ingredients. I also didn’t have unsalted butter, just regular salted butter, & it still turned out great! Definitely a keeper!
I just made this with sweet potatoes and they were the best version of sweet potatoes I’ve ever had! Keeping this recipe for later! 😍
I made these for Easter supper, and they were a huge hit! They were super easy to prepare, and they reheat well. Even though I had used the last of my fresh garlic and used garlic powder instead, and I forgot the fresh parsley at the end, these potatoes were still delish! I will make these over and over again, whenever I need a 5⭐ side dish. Thanx for sharing the recipe!
I made these today and they were sooo yummy! We had them as a side dish for our Easter lunch after church. I made them in the morning and then reheated them covered with foil when we got home. They were perfect. Thanks for a great recipe. I’ll be making this again😁
Wow, best potatoes I’ve ever made! They got rave reviews at Easter dinner. Thank you so much for sharing the recipe for us all to enjoy over and over again!!
Can these be made ahead of time and reheated?
Made these tonight, I love the flavor of the potatoes. Looking for a cooking tip. I sprayed my pain and followed recipe exactly but my potatoes stuck the pain awful. This is not your recipe problem any recipe I do like this it happens. Help!!🤦🏻♀️
Hi Cindy, Instead of spraying the pan, try doing a small drizzle of olive oil and just spreading it around with your fingers. Sometimes cooking spray can leave a sticky film on some pans. Hope that helps!
I want to make these fir a party, they look so good but if I cook them ahead of tome I don’t want to loose the crispy texture. I was going to cook them and put them in a roaster on low. Any suggestions?
Hi Cathy, I think that should work okay! I can’t guarantee that they will stay crispy, but you’ll retain the best texture that way!
Hello, Love your recipes! Is it possible to be able to print them without a pic of the recipes? Others sites either give you the option to print the pic or some just print the recipe. It would help save my printer ink! Thanks so much!
Can you cook these jn a roaster instead of the oven. Could you cut the cooking timd down to 350?
These are great – I just made this and we loved it!