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.
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?
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
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.
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:
- Slow Cooker Whole Rotisserie Style Chicken
- Lemon Butter Chicken
- Pan Seared Steak with Garlic Butter
- Oven Fried Chicken
- Chicken Marsala
- Honey Mustard Pecan-Crusted Chicken
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.
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.
More Easy Potato Side Dishes to Try!
- Oven Baked Sweet Potato Fries
- Best Baked Potatoes
- Garlic Mashed Potatoes
- Classic Potato Salad
- Twice Baked Potatoes
- Baked Garlic Parmesan Potato Wedges
Follow Cooking Classy
Roasted Potatoes (with Parmesan, Garlic, and Herbs)
- 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
- 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 remaining 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.
- *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).