Garlic Parmesan Roasted Potatoes Recipe

Ingredients

• 1.36 kg (3 pounds)red potatoes, halved
• 5 ml (1 teaspoon)dried thyme
• 2.5 ml (1/2 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)dried basil
• 30 ml (2 tablespoons)chopped parsley leaves
• 30 ml (2 tablespoons)olive oil
• 5 clovesgarlic, minced
• 33 g (1/3 cup)freshly grated Parmesan cheese
• To tastekosher salt and freshly ground black pepper
• 28 g (2 tablespoons)unsalted butter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Lightly oil a baking sheet or coat it with non-stick spray.

2. 2

   Season the potatoes

   Arrange the halved potatoes in a single layer on the prepared baking sheet. Drizzle with olive oil and add the garlic, thyme, oregano, basil and Parmesan. Season with salt and pepper to taste, then toss gently so the potatoes are coated.

3. 3

   Roast until tender

   Bake for 25–30 minutes, until the potatoes are browned and crisp outside and tender inside.

4. 4

   Coat with butter

   Take the tray out of the oven and gently stir in the butter until it has melted and coats the potatoes.

5. 5

   Garnish and serve

   Serve the potatoes straight away, topped with the chopped parsley.

What are garlic Parmesan roasted potatoes?

Roasted potatoes are a familiar American-style side: bite-sized or halved potatoes cooked in a hot oven until the outsides brown and the centres soften. This version layers in garlic, dried herbs and Parmesan for a savoury, crisp-edged finish.

Red potatoes hold their shape well during roasting, while the butter stirred in at the end adds richness. Parsley brings a fresh note just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 7g protein, 39g carbs, 10g fat.

The potatoes provide most of the carbohydrates, while olive oil, butter and Parmesan contribute much of the fat; the cheese also supplies some protein. Pair a serving with a protein-rich main and vegetables to round out the plate.

Choosing and cutting the potatoes

Red potatoes: Their waxier texture helps the halves stay intact as they roast. Cut larger potatoes into evenly sized pieces so they cook at roughly the same rate.

Single layer: Give the potatoes space on the baking sheet rather than piling them up. A crowded tray can trap steam and make browning harder.

Getting the seasoning to stick

Oil and garlic: Toss the potatoes gently but thoroughly so the oil and minced garlic are spread over their surfaces. This helps the dried herbs and Parmesan cling to the potatoes.

Parmesan: Freshly grated cheese is called for here and goes onto the potatoes before roasting. Keep the layer even so it browns without collecting in one spot.

Roasting for crisp edges

Hot oven: At 200°C, the potatoes have 25–30 minutes to develop colour while becoming tender inside. Check them near the end of the stated range, as size and oven performance can affect the timing.

Doneness: Look for browned, crisp outsides and test a potato with a fork; it should be tender through the centre. If it is still firm, continue roasting until it reaches that cue.

Finishing with butter and parsley

Butter: Stir it through as soon as the tray comes out, while the potatoes are hot enough to melt it. Gently turn the potatoes so they are coated without breaking apart.

Parsley: Add the chopped leaves at the end rather than roasting them. Their fresh flavour contrasts with the browned, buttery seasoning.

What to serve alongside

These potatoes work alongside roast chicken, grilled fish or a simple bean dish. Their garlic, herbs and Parmesan also suit a plate of steamed greens or a crisp salad.

For a balanced meal, pair a portion with a protein-rich main and vegetables. The potatoes are substantial, so consider the rest of the plate when serving.

Recipe notes & tips

• Cut the potatoes into similarly sized halves for more even roasting.
• Spread the potatoes out in one layer so their surfaces can brown.
• Grate the Parmesan fresh for an even coating over the potatoes.
• Check tenderness with a fork near the end of the roasting time.
• Stir in the butter gently to avoid breaking up the cooked potatoes.
• Add the parsley just before serving for its fresh flavour.

Variations

• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Use fresh herbs: Replace the dried herbs with chopped fresh herbs, adding them near the end.
• Add chilli: Toss in a pinch of chilli flakes with the dried seasonings.
• Try another cheese: Swap the Parmesan for finely grated Pecorino for a sharper finish.
• Add onion: Roast wedges of red onion alongside the potatoes on the same tray.

Common mistakes to avoid

• Crowding the tray: The potatoes can steam instead of browning; spread them out in a single layer.
• Uneven pieces: Different-sized halves may cook at different rates; cut them to similar sizes.
• Skipping the toss: Some potatoes may be left under-seasoned; coat them evenly with the oil and seasonings.
• Overhandling after roasting: The potatoes can break apart; stir in the butter gently.
• Adding parsley too early: It can lose its fresh finish; garnish just before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 200°C oven until hot, or warm them in a frying pan to help restore some crispness.

Frequently asked questions