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Crispy Herb Parmesan Roasted Red Potatoes

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6-8 Servings 1x


  • 2 lbs baby red potatoes, halved or quartered
  • 23 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


  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.
  2. 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.
  3. Arrange the potatoes in an even layer on the prepared sheet pan. Season generously with salt and pepper.
  4. 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.
  5. 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.