Herbed Garlic Parmesan Roasted Potatoes
Crispy, garlicky, and flavorful, these Herbed Garlic Parmesan Roasted Potatoes are the perfect easy side dish for any meal.
Ingredients
Potatoes
- 2 pounds baby potatoes, washed and halved Yukon Gold or red baby potatoes for best texture
Seasoning
- 1/4 cup olive oil
- 4 cloves garlic, minced (about 1–2 teaspoons)
- 1/2 cup grated Parmesan cheese freshly grated melts and browns better
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it so the potatoes don’t stick.
- Halve the baby potatoes and place them in a large mixing bowl.
- Add olive oil, minced garlic, grated Parmesan, chopped rosemary and thyme, and a generous pinch of salt and pepper. Toss until every potato half is well coated.
Cooking
- Spread the potatoes cut-side down (if possible) in a single layer on the prepared baking sheet. Give them room — crowded potatoes steam instead of roast.
- Roast for 25–30 minutes, flipping once halfway through, until the edges are deep golden and the cheese forms a light crust.
- Remove from the oven and, if using, sprinkle with chopped fresh parsley. Serve immediately while crisp.
Notes
Potatoes can be stored in an airtight container in the refrigerator for up to 3–4 days. They can also be frozen for up to 2 months, but expect some texture change. Reheat in the oven or a skillet for best crispness.