Garlic Parmesan Roasted Potatoes
by Chungah
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Perfectly crisp-tender garlicky, buttery roasted potatoes. The most perfect side dish for all your meals!
Featured Comment
why you’ll love this garlic parmesan roasted potato side dish
- Favorite side dish of the season. We’re talking perfectly crispy potatoes, plenty of garlic, freshly grated Parmesan, an assortment of herbs and one single sheet pan.
- Perfect for a quick, easy side dish. This recipe is low maintenance and versatile with the easiest clean up known to man. Toss everything onto a single sheet pan (why dirty another bowl), roast, stir and serve. Your potato game will never be the same again.
Ingredients
Red potatoes
Yukon gold, russet potatoes or even sweet potatoes can also be used here. Cut the potatoes as uniformly as possible for even cooking.
Olive oil
Good quality olive oil is key here. We personally love California Olive Ranch. It’s our go-to bottle that we always have on hand, perfect for grilling, marinades, drizzling and even baking.
Garlic
Bring on the garlicky goodness.
Thyme, oregano and basil
Pantry staples! Add as little or as much to your heart’s content. Fresh herbs can be used as well.
Parmesan
Freshly grated Parm or Parmigiano-Reggiano is best (we personally love the nutty salty flavors of Parmigiano-Reggiano).
Unsalted butter
Unsalted butter to finish the dish, adding just a little bit of richness. Unsalted allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency. You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
tips and tricks for perfect roasted potatoes every single time
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture and helps the potatoes stay moist inside.
- Use firm potatoes. When purchasing red potatoes, look for potatoes that are consistent in size (to ensure even cooking), bright, smooth, with vibrant red skin, and are firm to the touch. Store in a cool, dark, well-ventilated area, preferably in a mesh bag. Smaller potatoes are ideal for roasting, whereas larger potatoes are better suited for boiling and mashing.
- Bake directly on the sheet pan. No need for parchment paper here. Bake the potatoes directly on the sheet pan for caramelization and perfectly crispy skin.
WHAT TO SERVE WITH ROASTED POTATOES
Tools For This Recipe
Baking sheet
Garlic Parmesan Roasted Potatoes: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Not at all. The key to crisp-tender roasted potatoes is a sheet pan, high heat, a thorough coating of olive oil + herbs and a little bit of patience.
Absolutely! Roasted potatoes reheat very well in the oven (400°F for 10-15 minutes) or in the air fryer (400°F for 3-4 minutes).
Garlic Parmesan Roasted Potatoes
Video
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 freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
Equipment
Did you make this recipe?
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I bet you could use the small potatoes !
Very good!!!!
Easy & so delicious.
These were awesome, everyone loved them! Thanks
This was quick, easy, and awesome. Thanks
I have made this recipe many times and it’s excellent- its my go to recipe whenever we have family over for breakfast or brunch. Also goes really well with a holiday ham dinner. I add it alongside asparagus and make extra hollandaise for the potatoes. The only change I make is to skip the butter. Turns out really good every time. Thank you!
I first made Chunga’s Chicken and potatoes with garlic cream sauce about 5years ago. I make it anytime I want to make a ‘sure fire’ delicious meal. I have been asked for the recipe many times and always send a link to the recipe on Chunga’s website – I’m sure they probably go on to make other recipes from the website. I have just ordered her book…5 years later!
This was a really great recipe. Since I live by myselft I used a bag of of the mini red potatoes which was 1 1 1/2 lbs and made half of the recipe. It was so good! It gave me three large portions.
Just made a half recipe…and it was delish!! Used golden potatoes cause that was what I had, did not use parsley cause I didn’t have any!! And I will make these again, soon! YUMMY!!
I have made this recipe countless times and my family goes nuts every time. Thanks for sharing!
Best potatoes! My family loves these potatoes! They’re the most requested side dish in our house.
These are amazing!!! I used little purple & yellow potatoes. I needed them done a little faster, so I microwaved the potato pieces (with oil & spices) for 2 minutes before putting on the sheet & baking. Everyone devoured them!
Made these last night — they were delicious! I only had Yukon gold potatoes on hand, so they took longer to cook, but the flavor great. The potatoes were crunchy on the outside and soft on the inside. These are going into the regular rotation. Thank you!
Oh my !!!! These taste absolutely amazing ! My husband and I are obsessed with these and I make them at least twice a week. They go with anything and everything but we often make it with chicken souvlaki’s and greek salad..soooo soo good ! I make enough for left overs but usually by the end of the night they are gone. Thanks for this amazing recipe !
I’m picky about potatoes, but these were awesome! I followed the recipe to a T, but finished them off on the grill for 5 minutes. Got some nice grill marks and added Smokey flavor. My new favorite small potato recipe!
I am making this now .
I used fresh everything .
Added in carrots and an assortment of potatoes from red to purple.
And i used toasted garlic olive oil !
Love this recipe! My second time making this & I added cut cauliflower along with the potatoes. Yummy! Thank you for such an easy, delicious recipe!
Hi there! Making this for Christmas Eve! Sounds incredible! Can I make this ahead of time? If so how do you suggest re-heating?
Thank you and happy holidays!
This is my new go to recipe for roasted potatoes and a new family favorite. The recipe was easy to follow.
So easy and delicious