Roasted Potatoes {with Parmesan Garlic and Herbs}

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

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.

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.

Ingredients for Roasted Potatoes

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

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.

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.

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.

I make these 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?

What Should I Serve with Roasted Potatoes?

• Slow Cooker Whole Rotisserie Style Chicken
• Lemon Butter Chicken
• Pan Seared Steak with Garlic Butter