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Crispy garlic parmesan roasted potatoes are seriously addictive! Red potatoes get tossed in a delicious mix of parmesan cheese, herbs, and seasonings, and then roasted in the oven. It’s an easy potato recipe that I get requests for all the time!
These roasted garlicky potatoes are right up there with my buttery mashed potatoes and parmesan crusted potatoes as one of my all-time favorite holiday side dishes. If you love the flavors in this recipe, check out my garlic parmesan roasted carrots, too.
As someone who’s not-so-mildly obsessed with cheese and garlic, garlic parmesan roasted potatoes are, hand-over-heart, the best roast potatoes I’ve ever had—right up there with melting potatoes! These red potatoes are deliciously crispy outside, smothered in garlic and seasonings and, most importantly, plenty of parmesan cheese. With the holidays around the corner, they’re about to be on regular rotation! I love that this recipe is special enough for a Christmas or Thanksgiving table, and quick enough for everyday dinners.
Why I Love These Garlic Roasted Potatoes
- The flavor is UNREAL! The cheesy, herby, garlicky oven-baked flavor is unmatched. There’s no better way to eat potatoes if you ask me. (I’ve used this garlic and parmesan combination on everything from roasted vegetables to chicken wings.)
- Easy recipe. These garlic roasted potatoes with parmesan are ridiculously easy to make. They’re ready for the oven in 10 minutes or less.
- Versatile. Cheesy, seasoned roasted potatoes are the perfect side dish with (literally) any meal. Heck, I’d eat these AS the meal, dipped in aioli. Whether it’s family dinner, a busy weeknight, or the holidays, this recipe hasn’t failed me yet!
Recipe Ingredients
Ready to take your average roasted potatoes to the next level? All it takes is a few flavorful ingredients. Here’s what you’ll need. Please scroll down to the recipe card for a printable ingredients list with the full amounts.
- Red Potatoes – Or just about any type of potatoes, see below. If you’re using baby potatoes, slice them in half. Chop larger potatoes into quarters.
- Oil – Choose a good oil for roasting, like extra virgin olive oil, canola, or avocado oil.
- Salt and Black Pepper – Essential seasoning to enhance the flavors of the roasted potatoes.
- Garlic – Freshly minced. You can use garlic powder in a pinch (about ¼ teaspoon per fresh clove).
- Herbs – I use dried thyme, dried oregano, and fresh parsley. If needed, substitute 1 tablespoon of fresh herbs with 1 teaspoon (⅓ of the amount) of dried herbs. You can also use Italian seasoning instead or any other favorite dried or fresh herbs.
- Parmesan – Freshly grated from the block if possible. Otherwise, pre-grated Parmesan will work here, too. You can also use another sharp cheese, like Pecorino.
What Kind of Potatoes Are Best for Roasting?
I love all potatoes equally, but my favorites for everything from roasting and air frying to potato salad are small, waxy red potatoes. Other good roasting potatoes are fingerling, Yukon Gold, baby potatoes, and russet potatoes, which are starchier.
How to Make Garlic Parmesan Roasted Potatoes
I’m sure you’ve (most likely?) eaten roasted potatoes before, but trust me when I say you’ve never had them quite like this! Follow the steps below to make the perfect roasted garlicky potatoes tossed with herbs and parmesan:
- Prep the potatoes. Chop the potatoes, add them to a bowl with oil, parmesan, and seasonings, and toss to coat. Spread the seasoned potatoes in a single layer on a foil-lined baking sheet. Try to get them all cut side down.
- Roast. Now, roast the potatoes at 400ºF for 35-40 minutes. Turn the potatoes occasionally so they get nicely browned on all sides. Afterward, sprinkle the roasted potatoes with parsley, and serve!
Roasting Tips
- Grease and line the baking sheet. Line the baking sheet with foil AND give it a light spritz with cooking spray to help with sticking. I’m all about an easy clean-up situation.
- Preheat the oven. High heat is key for crispy roasted potatoes, so ensure your oven is fully preheated before putting the potatoes in.
- Spread the potatoes in an even layer. This way, the hot air has room to circulate and brown the edges. Crowding the potatoes in the pan causes them to steam, and they won’t be as crispy.
- Turn the potatoes while they roast. Remember to flip your potatoes 2-3 times throughout the oven time, this way they’ll roast evenly.
- The exact roasting time might vary depending on the type of potatoes you use and how large you cut them. Try to chop the potatoes into even-sized pieces so that they’ll cook through evenly.
Serving Suggestions
I love garlic parmesan roasted potatoes as a side to just about any meal. They’re even a great stand-in for hashbrowns at breakfast! As a holiday side, I’ll serve these garlicky potatoes next to our Thanksgiving turkey alongside cranberry sauce and stuffing. They’re also delicious next to everyday mains like chicken Dijon or beer can chicken with a kale salad on the side. Put a sweet finish on the meal with a slice of pumpkin pie for dessert!
Storing and Reheating Leftovers
- Refrigerate. These garlic roasted potatoes are best when they’re hot from the oven, but you can keep any leftovers covered in the fridge for 2-3 days. I don’t recommend freezing.
- Reheat. Spread the potatoes out onto a baking sheet and reheat them in the oven at 350ºF for about 10 minutes until they’re warmed through and crispy again.
More Potato Recipes
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Garlic Parmesan Roasted Potatoes
Ingredients
- 3 pounds small red potatoes, cut in half or quartered
- ¼ cup olive oil
- salt and freshly ground black pepper, to taste (use at least 1 teaspoon salt)
- 4 cloves garlic, minced, or use 1 teaspoon of garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prep. Preheat the oven to 400ºF. Line a baking sheet with foil and lightly grease with cooking spray; set aside.
- Season the potatoes. In a large mixing bowl, combine quartered potatoes, olive oil, salt, pepper, minced garlic, thyme, oregano, and grated parmesan cheese; toss to coat thoroughly.
- Fill the baking sheet. Transfer the potatoes to the prepared baking sheet and spread out into 1 layer, cut side down.
- Roast. Roast for 35 to 40 minutes, or until browned, turning 2 or 3 times during cooking to ensure even browning.
- Garnish and serve. Remove the potatoes from the oven, sprinkle with parsley, and season to taste before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Best snack especially for children on marathon review for exam. Easy to prepare also.
Thank you! I’m so glad it’s a hit for study sessions! 😊
I’m seeing cherry tomatoes and sliced carrots in the picture, but they are not mentioned in the ingredients! I’m surprised that no one has mentioned this in the comments before!
I agree! I was thinking the same thing! The other comments are from a couple of years ago, so maybe they were added in recently!! I would like to know how long they would need to be cooked.!
Hi Leslie!! You can add the tomatoes and carrot sticks all at the same time, together with the potatoes. The tomatoes will be very soft in the end, but the juices of the tomatoes will kick up the flavor of the entire dish – it’s really good! 🙂
These potatoes look amazing! I always need something at Target! 🙂
Dude, I can’t stop staring at this recipe and pinning it. It’s amazing.
I would use the money to buy the ingredients for this dish! I’m making it tomorrow with some slow cooker chicken to eat for lunch all week.
I’d buy some warm jogging pants to wear to work.
I would spend it on new silverware and dishes!!