My mother makes a wonderful version of these roasted red potatoes, with a medley of dried herbs and grainy mustard. Her basic technique – red potatoes with herbs and spices, roasted in a hot oven until crispy on the outside and tender on the inside – was one of the first recipes I mastered when I began cooking on my own.
These garlicky Parmesan potatoes venture into the same territory as Mom’s original recipe, but include that lovely umami bomb of Parmesan, along with fresh garlic and herbs (though you could used dried) and good olive oil.
This time of year, some version of these roasted potatoes seem to make an appearance on our dinner table close to once a week, utilizing whatever herbs and spices we have in the pantry at the time. I often make extra as they reheat nicely, popping them into salads and stews and curries throughout the week. They would also do nicely at Thanksgiving or on a holiday table, a bit healthier than the stalwart mashed potatoes usually paired with a roasted turkey.
About the Recipe
These roasted potatoes are a breeze to whip up. We start with small, nubby red potatoes. Look for baby red potatoes if you can find them, which will be more tender and flavorful. After a good scrub, and a quick chop (halves or quarters), the potatoes are tossed with good olive oil, Parmesan, fresh garlic, herbs and a liberal amount of salt.
High heat is key for roasted potatoes; A hot oven almost fries these babies – rendering the wrinkly potato outsides crispy and caramelized, while the insides stay flaky and tender. I actually turned down the heat a smudge from my standard roasted potato recipe, because we don’t want to flambé the cheese before the potatoes have a chance to completely cook through.
As soon as the potatoes come out of the oven they are dusted with more Parmesan, which combines with the nubbly, melted bits already clinging to the herb flecked crispy potatoes. The method may be simple, but the result is nothing short of transformative: Crispy, flavorful, garlicky potato perfection.Print
- 2 lbs baby red potatoes, halved or quartered
- 2-3 Tbsp olive oil
- 1 Tbsp (about 2 cloves) fresh garlic, minced
- 1/2 cup + 1 Tbsp grated Parmesan cheese, divided
- 3 Tbsp flat leaf Italian parsley, minced
- 1 Tbsp fresh thyme or rosemary, minced
- kosher salt and freshly-ground black pepper, to taste
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.
- Add the chopped potatoes to a large mixing bowl. Drizzle with just enough olive oil to coat well. Toss with the garlic, 1/2 cup Parmesan, and herbs, until combined.
- Arrange the potatoes in an even layer on the prepared sheet pan. Season generously with salt and pepper.
- Bake for 30-40 minutes, turning once or twice, until crispy and golden. You’ll know the potatoes are ready when the skins are beginning to wrinkle, and can be easily pierced with a fork.
- Remove from the oven, and while still warm, toss the potatoes with the remaining 1 Tbsp of Parmesan. Season with more salt and pepper, if needed. Serve warm.
The potatoes can be roasted in advance: Just pop the (room-temperature) potatoes back in the oven for 10-15 minutes to reheat, before tossing with the reserved Parmesan and serving.