These Roasted Potatoes with Parmesan, Garlic and Herbs are the kind of side dish that people pretend they are just “having a few” of, and then somehow keep going back for more. Crispy on the outside, fluffy in the middle, and packed with garlicky, herby flavour, they turn the simplest dinner into something that feels extra special. If you need a potato recipe that is easy, comforting, and almost guaranteed to disappear fast, this is the one.
Roasted Potatoes with Parmesan, Garlic and Herbs
These Roasted Potatoes with Parmesan, Garlic and Herbs are a must-try! Golden and crispy on the outside, soft and fluffy on the inside, each bite is packed with the rich flavors of fresh garlic, fragrant herbs, and a savory Parmesan crust. Whether you're serving them alongside roasted meats or as a crowd-pleasing snack, these potatoes are guaranteed to steal the spotlight.
Ingredients
- 1 kg baby potatoes, halved or quartered
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp dried oregano or to taste
- 1 tsp dried thyme or to taste
- 1 tsp dried rosemary or to taste
- salt to taste
- black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
For garnish, optional:
- Fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the potatoes: Wash and dry the baby potatoes, then cut them into halves or quarters, depending on size. Place them in a large mixing bowl.
- Season the potatoes: Drizzle the potatoes with olive oil, then add the minced garlic, dried oregano, thyme, and rosemary. Season generously with salt and black pepper. Toss everything together until the potatoes are well-coated with the seasoning.
- Roast the potatoes: Spread the potatoes out on a large baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the potatoes are golden brown and crispy on the edges.
- Add Parmesan: In the last 5 minutes of roasting, sprinkle the grated Parmesan cheese evenly over the potatoes. Continue roasting until the cheese melts and forms a golden, crispy crust on the potatoes.
- Garnish and serve: Once the potatoes are done, remove them from the oven and transfer to a serving dish. Sprinkle with freshly chopped parsley for a burst of color and freshness. Serve hot.
- Dobar tek!
Notes
Storage, Freezer & Reheating
Fridge: Store leftovers in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking. Freezer: Freeze cooled potatoes in a single layer on a tray, then transfer to a freezer-safe container or bag. Use within 3 months for best quality. Reheat from frozen, allowing extra time. Reheating: Spread the potatoes on a baking tray and warm at 200°C (400°F) for approximately 10–15 minutes, or until crisp and hot throughout. Frozen potatoes will take longer. Check that reheated leftovers reach 74°C (165°F) in the centre. Best texture tip: These potatoes are crispiest straight from the oven. Reheat uncovered in a single layer to help restore their golden edges. Microwaving works, but softens the crust.What To Serve With It
Simple: Serve with a green salad and a spoonful of sour cream or tzatziki. Family Dinner: Pair with lemon herb chicken, pork loin roast, grilled fish, or sausages. Weekend Brunch: Serve alongside fried eggs, an asparagus frittata, or sautéed mushrooms. For entertaining: Add to a sharing platter with roasted meat, grilled vegetables, and a fresh tomato salad.Easy Variations
- Add lemon: Finish with finely grated lemon zest and a small squeeze of juice for a brighter flavour.
- Add gentle spice: Toss with ¼ tsp chilli flakes before roasting.
- Make it smoky: Add ½ tsp smoked paprika to the seasoning.
- Try different herbs: Finish with chopped chives, basil, or dill instead of parsley.
- Make it dairy-free: Leave out the Parmesan and finish with extra fresh herbs and lemon zest.
Helpful Recipe Notes
- Keep the skins on: Baby potato skins become deliciously crisp, so there is no need to peel them. Wash well and remove any blemishes.
- Cut evenly: Aim for similar-sized pieces so they cook at the same rate. Larger potatoes may need quartering.
- Dry thoroughly: Pat the potatoes dry after washing so the oil and seasoning coat them well.
- Give them space: Use a large tray, or divide between two trays. Crowded potatoes tend to steam rather than develop crisp edges.
- Add Parmesan near the end: Sprinkle it over during the final 5 minutes, as directed, so it turns golden without burning.
- Season thoughtfully: Parmesan adds saltiness, so start with a moderate amount of salt and adjust after roasting.
- Check the centre: The potatoes are ready when golden outside and easily pierced with a fork.
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