Parmesan-Herb Roasted Potatoes

Crispy edges, buttery-soft middle, and laced with parmesan, garlic, and herbs, these are truly amazing spuds.

Course Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Fat, Vegetarian

Keyword easy, roasted potatoes, side dishes, weeknight

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 221kcal

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

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.