Garlic-Herb & Parmesan Roasted Red Potatoes
“These are the BEST roasted red potatoes! Full of flavor from the garlic and herbs, and the Parmesan cheese forms a crust on the potatoes… Delicious!”
This has become my one of my go to recipes. So very easy to make.
Servings 8 Servings
Ingredients
- 3 pounds petite red potatoes scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter cut into small cubes
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Notes
Tanya’s Recipe Variation: I love the flavor of the recipe above. But if I don’t have fresh red potatoes on hand and if I’m short on time, I’ll start out with store bought frozen potatoes (All-Natural Alexia (brand), Oven reds with Olive Oil, Parmesan and Roasted Garlic), which I usually have in my freezer. These frozen potatoes are cut into wedges and coated with garlic powder, sea salt, parmesan cheese, onion powder, and parsley. I always add additional spices to taste from the recipe above (say about a dash of each) along with parsley and shredded parmesan cheese. Then I arrange potatoes in a single layer on a non-stick tinfoil lined 11x17 baking sheet and bake 425 degrees F for 25 to 30 minutes for a full bag or for 15 to 19 minutes for a half bag.
