Roasted Potatoes with Parmesan Garlic and Herbs

10.02.2018

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.

Roasted Potatoes with Parmesan

Roasted Potatoes

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

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

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They 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.

Roasted Potatoes with Parmesan Garlic and Herbs

Ingredients for Roasted Potatoes with Parmesan

  • 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
  • Salt and freshly ground black pepper
  • 3 cloves garlic , minced
  • 2 Tbsp chopped fresh parsley

Roasted Potatoes with Parmesan

How to Roast Potatoes

Preheat oven to 400 degrees. 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 remaining olive oil. Add parmesan, rosemary and sprinkle with salt and pepper to taste (about 1/2 tsp each), then toss to evenly distribute.

Roasted Potatoes with Parmesan

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 golden brown and crisp, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Roasted Potatoes with Parmesan

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.
  • 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).
  • 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 they don’t brown enough to your liking try using a darker baking sheet the next time around. The dark coating on those promotes browning.

Roasted Potatoes with Parmesan Garlic and Herbs

Our Favorite Roasted Potatoes Recipe

I make them several times a month and everyone always is excited to see these show up at the dinner table! We all love them. Pretty much anything with parmesan is good, right?

I think it’s safe to say this is a recipe you need in your life. Neeeeeed :). Enjoy!

Roasted Potatoes with Parmesan Garlic and Herbs

What Should I Serve with These?

 

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Roasted Potatoes with Parmesan Garlic and Herbs

5 from 3 votes

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!

Course: Side Dish
Cuisine: Italian
Keyword: Roasted Potatoes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 232 kcal
Author: Jaclyn

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
  • 1/2 tsp salt and pepper, or more to taste
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.

  2. In a large mixing bowl toss potatoes with remaining olive oil. Add parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.

  3. 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).
  4. 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).

  5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

  6. Recipe Source: Cooking Classy
Nutrition Facts
Roasted Potatoes with Parmesan Garlic and Herbs
Amount Per Serving
Calories 232 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 162mg 7%
Potassium 877mg 25%
Total Carbohydrates 30g 10%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 3.8%
Vitamin C 22.2%
Calcium 11.5%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

29 comments

  • Jocelyn: These are fantastic! I baked mine in a roasting pan using the Italian seasoning you recommended. My kids gobbled them up. Thank you! October 12, 2018 at 7:40pm Reply

    • Jaclyn: I’m glad your family liked them Jocelyn! Thanks for leaving a review! October 14, 2018 at 7:51pm Reply

  • Greta: These potatoes are so delicious!!!! Making them for the second time this week! I’ve tried many of your recipes and everything is so good! Thanks for sharing and providing easy, detailed instructions. You are my go-to source and your blog is beautiful! Thank you!!! October 10, 2018 at 6:11am Reply

  • Pamela Dukes: What about using Garlic powder? I’ve never really used whole Garlic in my cooking. October 6, 2018 at 1:26pm Reply

    • Jaclyn: Yes you can use 3/4 tsp garlic powder instead of fresh garlic. Just add it at the beginning. October 6, 2018 at 6:59pm Reply

  • eileen: i really like theses ingredients except for rosemary
    Any suggestions on a substitute
    Thank You October 3, 2018 at 4:54am Reply

    • Jaclyn: I’ve also made these with 1.5 tsp dried Italian seasoning in place of rosemary and it’s good too. October 3, 2018 at 9:33am Reply

  • Emily Kemp: These sound so delicious, can’t wait try with my next roast dinner! August 24, 2018 at 10:15am Reply

  • Gary Loewenthal: Delicious! I made a vegan version using Parma (mostly regular flavor, and a little chipotle cayenne flavor). April 14, 2018 at 4:59am Reply

  • Linda D: Love The steps pictures from beginning to the end. I follow your steps and review the pictures compare mine. Best cooking classes for a non cooker. Thank you November 25, 2017 at 5:36am Reply

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