Parmesan-Herb Roasted Potatoes
Crispy edges, buttery-soft middle, and laced with parmesan, garlic, and herbs, these are truly amazing spuds. You need a handful of ingredients and 30 minutes in the oven and this incredible side dish is yours.
I called this a “side dish”, but I could eat it as a main dish every day of the week. It’s that good. The potatoes are coated with the most sublime blend of cheese, herbs, and garlic. And it’s a thick coating (unlike slippery, oily coatings), so it clings to every inch and crunches up like magic in the oven. It’s an excellent side dish for ANYTHING (or main dish for me)!
I used little gold potatoes but you can use small red potatoes too. Just make sure you choose small potatoes (sometimes called baby or “new” potatoes) – not Russet/Idaho – because the starch level in the small potatoes helps them roast up perfectly. The wedges are crispy and creamy at the same time.
Here’s how you make these easy parmesan-herb roasted potatoes: Combine olive oil, herbs (dried herbs from the spice rack!), garlic, and parmesan cheese. Add potato wedges and toss to coat (use your hands so you can make sure you coat every inch). Roast for 30 minutes. Top with parsley and serve!
About the garlic: For this recipe, I used dried minced garlic – the flakes sold in bottles in the spice aisle. I like dried garlic for recipes like this because it’s not as pungent as fresh garlic and won’t burn during roasted (since it’s already dried, it’s already slightly toasted and adds a wonderful nutty flavor). That said, you can use fresh garlic (about 2 minced cloves), or garlic powder (about 1/4 teaspoon).
Parmesan-Herb Roasted Potatoes
Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried minced garlic, or 2 cloves garlic, minced, or 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 1 1/2 pounds small gold or red potatoes, quartered into wedges
- 2 tablespoons chopped fresh parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, whisk together the olive oil, dried parsley, thyme, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the parmesan cheese and mix well. The mixture will be thick; like a thick puree.
- Add the potatoes and toss to coat evenly – use your hands to make sure all sides of the potatoes are coated! Transfer the potatoes to the prepared pan and spread out in a single layer.
- Bake for 30 to 35 minutes, until the potatoes are browned and the edges are crisp. If desired, season with a little more salt and black pepper.
- Top with parsley, if using, and serve.