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!

Roasted Potatoes (with Parmesan, Garlic, and Herbs)

5 from 9 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!

Servings: 6 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 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
  • 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 F. 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.

Recipe 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.
Course: Side Dish
Cuisine: Italian
Keyword: Roasted Potatoes
Author: Jaclyn

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41 Comments

  • Brian

    I made these tonight for the second time since coming across this recipe. As like the first time, I did not alter the recipe and they turned out fantastic. Thank you for sharing. My reason for this review is to offer a tip to those who use it.
    The first time Imade them, there was a minor sticking to the pan issue as stated there might be. This time I lined the baking sheet with non-stick parchment paper and the potatoes did not stick at all! No cooking spray or flour, just the parchment. They came off the paper perfectly.
    I just wanted to share that bit of info with you. Thanks again for a great recipe!

    • Jaclyn

      Jaclyn Bell

      Thanks for the tip! Just curious if the potatoes still browned as well? I’ll have to try it next time :).

      • Brian

        Yes, they did. At least to us! Perfectly crispy and brown on the outside, and tender on the inside. If you try it, I do hope it works for you as well!

  • Pam

    I placed these in a greased aluminum pan and put on the upper rack of the BBQ grilled. Used freshly grated parm. Hugh hit!

  • Monique ali

    I forgot to add the parmesan but it came out amazing. It tasted very buttery my boyfriend cleared his plate! I added a teaspoon of onion salt to give it a kick. Thank you!

  • Jennifer

    My family loved these! Definitely saving the recipe. The only thing I did different was throw it all in a ziplock bag and shake for easier coating. Anything left in the bag I squeezed out onto the potatoes.

  • Vivian

    I just made these for an early Thanksgiving dinner. It was probably one of the easiest and most delicious dishes I’ve ever made. I made them 2 hrs in advance and reheated just before dinner. Stayed perfectly crispy. Thanks for the tip on using grated Parmesan- it made all the difference. I’m saving this recipe to use for all my holidays parties.

  • Amanda Burton

    This was wonderful. It was so good. My husband is a extremely hard to please when it comes to new, healthier food. But this he ate it right up. I loved it as well. The instructions was easy to follow. I plan on making this again and again!!! ??️?