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Garlic Herb Parmesan Roasted Red Potatoes Recipe

Garlic Herb Parmesan Roasted Red Potatoes

Small red potatoes are coated with garlic, herbs, olive oil, and Parmesan, then roasted until tender and beautifully browned. A final sprinkle of cheese creates a fragrant, lightly crisp topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small red potatoes, scrubbed and cut into 1- to 1½-inch pieces
  • 3 tablespoons Olive oil
Seasonings
  • 4 cloves Garlic cloves, finely minced
  • ½ cup Finely grated Parmesan cheese, divided
  • 1 teaspoon Dried Italian seasoning
  • ½ teaspoon or 1 tablespoon fresh Dried thyme or fresh thyme leaves
  • ½ teaspoon Kosher salt, plus more to taste
  • ¼ teaspoon Freshly ground black pepper
Finishing
  • 1 tablespoon Fresh parsley, chopped
Optional
  • ¼ teaspoon Red pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment or lightly oil it.
  2. Scrub and cut the red potatoes into evenly sized 1- to 1½-inch pieces. Pat them thoroughly dry with a clean kitchen towel.
  3. In a large bowl, toss the potatoes with olive oil, minced garlic, Italian seasoning, thyme, kosher salt, black pepper, optional red pepper flakes, and about ¼ cup of the Parmesan.
  4. Spread the potatoes in a single layer on the prepared baking sheet, preferably with the cut sides facing down. Leave room between the pieces.
  5. Roast for 30–40 minutes, turning once halfway through, until fork-tender and deeply browned.
  6. Sprinkle the remaining Parmesan over the potatoes and return the pan to the oven for 2–4 minutes, just until the cheese melts and lightly browns.
  7. Finish with chopped parsley, taste for seasoning, and serve hot.

Notes

Dry the potatoes thoroughly and avoid crowding the pan so they roast instead of steam. Finely grated Parmesan adheres best. Refrigerate leftovers in an airtight container and reheat in a hot oven or air fryer for the best texture.