Garlic Parmesan Roasted Potatoes are roasted in the oven for crispy edges and tender, creamy centers. An easy and flavorful side dish made with mini red potatoes and seasoned with fresh garlic, dried herbs, butter, and parmesan cheese.
Easy Parmesan Roasted Potatoes
Everyone loves potatoes in one form or another. Versatile and easy to work with, potatoes are my go-to side dish whenever I want to serve my family something that is both flavorful and filling.
Today I’m sharing these crispy garlic parmesan roasted potatoes. Perfect for anyone looking to make a non-mashed, non-casseroled potato recipe.
Made with red baby potatoes tossed in oil, herbs, butter, garlic and grated parmesan cheese, all that comes between you and these warm, buttery, fluffy potatoes is just 30 minutes in the oven.
Best Kind of Potatoes to Use
You can use any type of potato from red potatoes to russets, Yukon golds to baby potatoes. That is the beauty of oven-roasting potatoes vs. boiling or mashing them.
For this particular recipe, I used red baby potatoes. Baby potatoes are small and easy to work with and there’s no need to peel the skin. Simply wash, dry, and cut them in half. Other (favorite) options include any other type of waxy potato such as fingerling potatoes or Yukon gold potatoes.
How to Make Crispy Garlic Parmesan Roasted Potatoes
- Preheat your oven to 400°F (or refer to the cooking time and temperature guide above). Line a large rimmed baking sheet (or two) with foil or parchment paper and spray with nonstick cooking spray.
- Wash and scrub the potatoes under running water to remove any surface debris. Dry thoroughly. There is no need to peel red potatoes.
- Cut the potatoes in half or, for larger potatoes, into smaller, equally-sized pieces so that cooking time is the same for all pieces.
- Combine the the olive oil, minced garlic, thyme, oregano, basil, and rosemary in a small bowl. Add the potatoes and the garlic herb mixture to a large bowl. Toss to coat.
- Drizzle the melted butter and grated parmesan cheese over the potatoes and carefully toss to coat.
- Transfer the potatoes to the prepared baking sheet(s) in a single layer starting with them cut-side-down.
- Bake for 30-45 minutes, or until golden brown and fully cooked. Carefully toss the potatoes once midway through cooking.
- Sprinkle with salt, freshly cracked black pepper and fresh chopped parsley (if desired). Serve immediately.
Tips for Making the Best Garlic Parmesan Baby Potatoes
- If you’re using an especially starchy potato (i.e. russet potatoes), soak them in a bowl of cold water after they have been chopped into smaller pieces. This helps remove some of the starch. Remember to dry them completely before moving on to the next step.
- Swap the minced garlic for garlic powder. For every 1 clove of garlic, you’ll need 1/8 teaspoon of garlic powder.
- Remember to season the potatoes with salt and black pepper for best flavor. I like to add a little salt and pepper before cooking, add add more, as needed, after they are finished roasting.
Have you tried making this Garlic Parmesan Roasted Potato Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Garlic Parmesan Roasted Potatoes
Ingredients
- 3 pounds red baby potatoes - roughly the same size, halved
- 2 tablespoon olive oil
- 8 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 3 tablespoon butter
- ½ cup Parmesan cheese - grated
- Salt + Pepper - to taste
- 1 lemon - juiced (optional)
- Fresh parsley - chopped (for serving)
Instructions
- Preheat oven to 400 degrees F. Prepare a large baking sheet (or two) by brushing with a light coat of oil, spraying with nonstick spray or lining with parchment paper.
- In a medium mixing bowl, mix together the olive oil, minced garlic, thyme, oregano, basil, and rosemary. In a larger mixing bowl toss the oil and herb mixture with the potatoes until each are fully coated.
- Drizzle the melted butter and Parmesan over the potatoes and carefully toss to coat.
- Transfer potatoes to prepared baking sheet(s), placing them in a single layer.
- Place sheet in the oven and bake for approximately 30-45 minutes, or until golden brown and fully cooked.
- Sprinkle with salt, freshly cracked black pepper and fresh chopped parsley (if desired). Serve immediately.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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