Roasted Potatoes {with Parmesan Garlic and Herbs}

October 2, 2018  ·  Published November 12, 2014

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These Roasted Potatoes with parmesan, garlic and herbs are my favorite, go-to roasted potatoes! They have so much delicious flavor and a perfect texture – crispy on the outside and soft and tender on the inside. A perfect side dish to compliment your favorite entrees.

garlic Roasted Potatoes with a parmesan crust and fresh parsley in a serving bowl.

Parmesan Garlic Roasted Potatoes

I’m quite certain that roasting vegetables is the ultimate way to cook them. Wouldn’t you agree?

These flavorful oven roasted red potatoes prove that to me once again. Roasting them in the oven adds flavor and texture you wouldn’t get from other cooking methods.

These herb roasted potatoes are easy to throw together and after you’ve made them a few times you might even find you’ve memorized this simple recipe.

And they’re pretty addictive. I mean, it’s not often I want more and more veggies.

I make these parmesan roasted potatoes several times a month and everyone always is excited to see these show up at the dinner table! Who wouldn’t love them, pretty much anything with parmesan is good, right?

Ingredients needed for herb roasted potatoes shown here including red potatoes, olive oil, parmesan, garlic, herbs, salt and pepper.

Herb Roasted Potatoes Ingredients

The beauty of this oven roasted potatoes recipe is that it’s so simple to make! Here’s all you’ll need to make roasted parmesan potatoes:

  • Red potatoes
  • Olive oil
  • Parmesan cheese
  • Rosemary
  • Parsley
  • Garlic

Showing how to roast potatoes. Tossing potato chunks in a bowl with oil, garlic and herbs.

How to Roast Potatoes

  • Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, then dust with flour.
  • Toss potatoes with olive oil. Add parmesan, rosemary, and sprinkle with salt and pepper to taste, then toss to evenly distribute.
  • Pour mixture onto prepared baking sheet and spread into an even layer.
  • Bake in preheated oven until golden brown on bottom.
  • Remove from oven, add garlic, and toss.
  • Return to oven and bake until golden brown and crisp.
  • Sprinkle with parsley and serve immediately.

How Long to Roast Potatoes

I cut the red potatoes into 1-inch chunks and roasted them at 400 degrees F for about 45 minutes total. 

Potato cubes tossed with parmesan on a baking sheet to roast.

What to Serve with Roasted Potatoes

Pretty much any main entree pairs wonderfully with these garlic roasted potatoes. A few of my favorite mains to accompany these baked red potatoes include:

parmesan roasted potatoes on baking dish after roasting in oven showing their golden brown color.

Can I Use Dried Herbs Instead of Fresh?

If you don’t have fresh herbs on hand, I’ve also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

Can I Use Another Type of Potato?

I’m sure you can. Just keep in mind that different varieties of potatoes have different textures and cook times, so use your best judgement when switching up this recipe.

Overhead image of roasted red potatoes spread across baking sheet.

Tips for the Best Roasted Potatoes

  • I like to use refrigerated grated parmesan. Shelf stable works too (such as Kraft), I just prefer the fresher taste of the refrigerated kind. And I’ve found I don’t like shredded parmesan here because it doesn’t coat as evenly. For best results, go with the powdery stuff.
  • Wait to add the garlic until that 30 minute point so it doesn’t burn. Otherwise you’ll end with bitter garlic.
  • Use a flat metal spatula to turn the potatoes. Even when the baking sheet is greased and dusted with flour you’ll likely find a few still sticking, so that thin spatula will help turn them (if you try non-stick foil let me know how that works).
  • If you find the parmesan roasted potatoes don’t brown enough to your liking, try using a darker baking sheet the next time around. The dark coating on those promotes browning.

Close up image of herb roasted potatoes

More Easy Potato Side Dishes to Try!

Parmesan Roasted Potatoes
5 from 18 votes

Roasted Potatoes (with Parmesan, Garlic, and Herbs)

These are my favorite roasted potatoes! It's a recipe I've made time and time. You get a crisp cheesy exterior and a melt-in-your-mouth fluffy interior. And I can't get enough of this flavor!
Servings: 6 Servings
Prep15 minutes
Cook45 minutes
Ready in: 1 hour

Ingredients

  • 2 1/2 lbs red potatoes, cut into 1-inch chunks
  • 3 Tbsp olive oil
  • 1/2 cup grated parmesan cheese*
  • 1 Tbsp chopped fresh rosemary (optional)
  • 1/2 tsp salt and pepper, or more to taste
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 Tbsp chopped fresh parsley

Instructions

  • Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
  • In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
  • Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
  • Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
  • Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Notes

  • *I've found I don't like shredded parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  • If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).
Nutrition Facts
Roasted Potatoes (with Parmesan, Garlic, and Herbs)
Amount Per Serving
Calories 232 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 162mg7%
Potassium 877mg25%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 190IU4%
Vitamin C 18.3mg22%
Calcium 115mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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62 Comments

  • Mary

    Excellent! My husband loves these potatoes! I used Temecula Olive Oil Co. Mediterranean Herbs infused olive oil… Great addition to this recipe. Also, I messed up and added garlic in with cheese/ herb/oil step…with no noticable burning of the garlic. Thanks…a great recipe!

  • Marilyn

    I have made these twice since finding this wonderful recipe. They are absolutely delicious and so easy to make. I made them the first time to go with a filet instead of the usual baked potato and it was a wonderful change of pace. My sister had come over for dinner and we both loved them. The second time I made them, I brought them over to my sister’s house the night we had a roast chicken stuffed with crawfish and jambalaya. They were wonderful with both dinners and I still have enough potatoes to make them again. Can’t wait!!!

  • Gaye Miller

    I usually don’t leave feedback comments, but it wouldn’t be right to not comment on how great these potatoes are! Crispy with just the right seasoning!! Thanks for sharing and I am looking forward to making some of your other recipes!! Blessings!!

  • MARILYN

    I found your recipe for the roasted potatoes recently and decided to make them along with fillets for dinner when my sister came over for dinner. Normally, I will make a baked potato but I thought I would try something different for a change. Not only were they easy to make but it was a nice change. We both loved them! I can’t say enough good things about them. Excellent recipe! Thank you for your wonderful recipes – I love them!

    • Becky

      This roasted potato recipe is excellent! I made these along with steaks for my husband’s birthday, and he and the whole family loved them! I will definitely make this again. They would even be great as part of a holiday meal. Thanks for sharing!

  • Jean Greene

    I plan on making these for an upcoming party but find myself a little confused. You say to use the ‘remaining’ olive oil, why is it ‘remaining’ when I don’t see any used earlier in the recipe. I don’t want to mess it up. Thanks!

    • Jaclyn

      Jaclyn Bell

      Sorry! I’ve been making this recipe for years I don’t know how I’ve missed that! It’s not remaining it’s just the one time 3 Tbsp, sorry for the confusion and thanks for pointing that out Jean!

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