Crispy Parmesan Garlic Roasted Potatoes with Herbs
Golden roasted red potatoes tossed with aromatic garlic, herbs, and savory Parmesan cheese create this irresistible side dish. The combination of olive oil and butter ensures perfectly crispy exteriors while keeping the insides fluffy and tender. These herb-crusted potatoes pair beautifully with roasted meats, grilled chicken, or as part of a hearty weekend breakfast spread.
Ingredients
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup Parmesan cheese, grated
- kosher salt
- freshly ground black pepper
- 2 teaspoons unsalted butter
- 2 teaspoons fresh parsley leaves, chopped
Instructions
- 1
Preheat oven to 400 degrees F and prepare baking sheet with non-stick spray or oil
- 2
Cut potatoes in half and place in bowl
- 3
Add olive oil, garlic, thyme, oregano, basil, and Parmesan to potatoes
- 4
Season with salt and pepper to taste and mix everything together
- 5
Arrange potatoes on baking sheet in even layer with cut side down
- 6
Bake for 25-30 minutes, flipping halfway through until golden brown
- 7
Melt butter on stove or in microwave for 1 minute
- 8
Drizzle melted butter over potatoes and garnish with chopped parsley before serving
Tips
Place potatoes cut-side down on the baking sheet for maximum crispy surface area and better browning.
Don't overcrowd the pan - use two baking sheets if needed to ensure even cooking and proper crisping.
Let potatoes rest for 2-3 minutes after removing from oven before adding butter for best texture contrast.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness.
Potatoes can be cut and stored in water up to 4 hours ahead. Drain and pat dry before seasoning and roasting.
Serve immediately while hot for best crispy texture. Great alongside roasted meats, grilled fish, or as breakfast potatoes.
Common Mistakes
Don't skip flipping the potatoes halfway through - this ensures even browning on both sides.
Avoid cutting potatoes too small or they'll become mushy instead of crispy.
Don't add butter too early or it will burn in the oven - add after roasting for best flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use other types of potatoes?
Yes, Yukon Gold or fingerling potatoes work well. Avoid russets as they can become too fluffy and fall apart during roasting.
How do I know when the potatoes are done?
They should be golden brown and crispy on the outside with a fork easily piercing through. Total cooking time is 25-30 minutes.
Can I freeze these roasted potatoes?
Not recommended as potatoes become grainy when frozen and reheated. They're best enjoyed fresh or stored refrigerated for up to 3 days.