Garlic Parmesan Roasted Potatoes
These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
My name is Chung-Ah and I am a carboholic.
Yes, anything that has an excess amount of carbs – I’m in. I’ll skip over the prime rib. The fried chicken. Just pass me these potatoes and let’s call it a day.
I kid you not. You’ll forget all about that juicy steak when you take a bite of these potatoes. These crisp tender potatoes smothered in melted butter, Parmesan cheese and well seasoned with fragrant herbs.
And maybe a little bit of extra Parmesan cheese right on top.
Garlic Parmesan Roasted Potatoes
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
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I would absolutely inhale these!
Don’t inhale potato. It is a chocking hazard.
Love this! Looks like top notch comfort food!
I love carbs too but not really savory carbs. Give me some sweet carbs, some empty cookie calories, and I’m in heaven. Not that I would be complaining about your potato carbs or anything though! 🙂
I am a huge lover of potatoes, especially when there is garlic and Parmesan cheese. I’m in with ya! 🙂
Nothing beats a good garlic parmesan roasted potatoes! Simples and so flavourful!
Potatoes like this are my FAV….gah, and are so dangerous!!
These sound amazing and I will be trying them very soon. I love carbs, especially savory ones!
Love this easy recipe. Thank you.
I love carbs too. . and dude, I would eat all of these myself! This is my favorite way to eat potatoes! beautiful!
Yum, these are right up my alley!
I am with you – I can almost smell them through your great pictures.
These look SO GOOD …. and glad that parsley is a garnish as I am super allergic to it.
Wow this looks amazing! Just found your blog, it’s so lovely!! 🙂
Oh funny, I’m a carboholic too! I could shovel these in my mouth faster than I could chew them..Yum!
These look delicious, I adore roast potatoes and it’s lovely to get ideas for other flavours I can add.
Yum! These potatoes look like the perfect way to satisfy my carb craving this weekend!
mmmmmm I’m a carboholic too and these potatoes are singingggg to me!
These look amazing. I am such a carboholic!
Your photos are lovely!
How do you stay so thin? I love your recipes
Lots and lots of exercise!
Just paired these with green beans, and steak for dinner! They were so good! Great use of herbs to add some extra flavor!
All of your recipes sound amazing! I am going to need to add some entries to my cookbook. haha
Carbs, carbs, carbs. Gotta love ’em. 🙂 Carbs + Parmesan cheese? Pure perfection!
Do you have a book of all your recepies I can purchase please? I love them all! Thank you for sharing 🙂
Unfortunately, I do not have a book just yet. But feel free to save my recipes using the SAVE button in the blue recipe box.
You can print your favorite recipes on your computer and use a hole puncher and put them in a notebook.
Your recipes are so fabulous. Thank you for sharing. Kitty
I always seem to ask this question but is your Parmesan the freshly shredded kind or the quick in a can kind? I’m DEFINATELY making these for dinner tonight!
I always use freshly grated – fresh is always best!
You hit this one out of the park! Simple, fresh, absolutely delicious.
Wow! These look amazing! This might sound silly, but I would so love and appreciate a bit of clarification, regarding “stir in the butter until melted”. When and how does this happen exactly to the potatoes? Ps- I really LOVE your blog and all of your recipes! Thank you so much for sharing Chungah!
This should happen immediately after the potatoes are taken out of the oven. That way the residual heat will cause the butter to melt.
Found this recipe on Pinterest. All I can say is….YUM!
I have one word for these….DELICIOUS!!
Roasted potatoes are one of my favorite comfort foods. Potatoes are one of the “dirty dozen” so buying organic is a good option to reduce chemical exposure.
Yup. Definitely making these tonight.
Omigosh, I am so glad I found this blog! I made these potatoes last night and they were fabulous. At first I was a bit disconcerted that the parm wasn’t really sticking to the potatoes, but those crunchy bits that ended up on the pan were the perfect accompaniment to the delicious potatoes. Much better by far than the garlic parmesan potatoes I had been making.
I’ve bookmarked several other intriguing recipes and can’t wait to try them. Thank you.
Dinner is served! Thanks a bunch Chung-Ah!
So these are in the oven right now and it smells unbelievable! Can’t wait for dinner!
I’m going to make these tonight with the standing rib roast I got for my mom’s birthday and a nice salad. Here’s hoping they taste as good they sound (and as good as I know they’re going to smell)!
They were very good. Next time I am going to cut them into smaller pieces though.
Try it and loves the way the potatoes taste. Great recipe.
What goes good with these? They look AMAZING!
You can really pair any main dish with this – that’s the beauty of this recipe!
Made these last night to go along in the oven with a lemony dill baked salmon. Excellent partner! I’m making them again as “bites” to take with a dipping sauce to a football playoff party today. Will cook them like the recipe says, then load them in my crock pot (pre-warmed, and lined with a paper towel on bottom and one laid in and pinned down with the lid to collect any moisture) for the ride over to the friends house and just keep them on warm. Yummy, gotta get buisy
This makes a perfect fit with roast lamb – as does your garlic roast carrots recipe! . I am looking forward to my Sunday Roast this week!
These were fantastic! Making them again tonight.. thank you!
Made them for my book group and everyone loved them!! They’re SO GOOD! These are going to be my go-to side dish. Didn’t hurt that the recipe was so quick and easy.
These look delicious! But is there any way you could make these using russet potatoes instead? What would you recommend? Thanks!
Russet potatoes should work just fine.
These were a huge hit! I left off the basil and thyme and went easy on the rest because of picky kids and everyone loved them. Thanks!
These potatoes were utterly fantastic. Will be my go to taters from now on.
made these potatoes for dinner and they were just like you said. delicious. crisp on the outside and tender on the inside. found the recipe on pinterest and will definitely make again. thanks for sharing a great recipe.
hello! just found your blog! i just read your faqs and am so inspired that you were able to quit your day job to become a full time food blogger. congrats!! 🙂
Potatoes are my favorite and these are delicious! I always have to cook mine a little longer (maybe my potatoes are bigger?), but they always turn out great. I think the butter at the end is the trick!
I also wanted to let you know that I included this recipe in my recent Easter side dish roundup post (3/30/15). I hope everyone gets a chance to try these potatoes. If you want me to remove your picture from my site, please let me know. I did give credit and note that everyone should pin from the original source.
I tried this and it was delicious
This is what I was looking for this morning. We ended up with a few extra pounds of new red potatoes. What to do? We grow lots of fresh herbs in our small container garden here at home. Ahhhhhhh garlic and potatoes.
This is going to get paired with a filet or three of grilled salmon over hardwood coals.
Thank you for the recipe.
This is on the menu tonight–thank you! It’s in the oven right now and smells amazing.
I am a carb junkie. These look absolutely delicious. I will make a ttip to Kroger and definitely be trying this receipt one day this week.
These turned out great. I didn’t measure anything and used a lot of freshly grated Parmesan. Tossed everything in a bowl first to coat well and then added the Parmesan once in the pan. Totally forgot the butter and it was not missed.
I would like to do this on the BBQ so as not to heat up the kitchen. Would there be any changes to the method really?
Not really – you should be good to go! 🙂
These were delish but very strong smelling when cooking!
I’m a novice cook and some of your directions confused me. How does one toss the potatoes lightly to coat while they are on the cooking sheet? (I chose to toss everyrhing in a bowl to coat it, then spread it on the sheet). Also, the butter step st the end confused me – is this to drizzle on the potatoes in the end? I love your site and have tried several recipes already.
Jessica, you can simply toss everything right on the sheet pan – why dirty another bowl? Same goes for the butter. The butter will melt with the residual heat right on the pan. This way, you save on cleaning up 2 dirty bowls! 🙂
Hello I was wondering if there were any steps for these potatoes I can do ahead of time.
You can actually prepare these as written and reheat in the oven as needed.
These are the BEST roasted potatoes I have ever made! The herbs used etc. is perfection ! A keeper for sure! Thanks for sharing!
so maybe this is totally a crazy question, but would sweet potatoes work instead? i happen to have those on-hand, but i’m not sure how they would complement (or not complement–ha) parmesan. thanks so much, chungah! i allllllways love checking out your site!
Yes, absolutely! What a great idea – I might try it myself. 🙂
I didn’t have any parsley and totally forgot the butter, but these potatoes were still wonderful. My husband couldn’t stop talking about them!
Wow, this looks good. Another way to make these is add tablespoon of olive oil and put potatoes in a baking bag with a packet of ranch dressing and then bake. Everyone love them and they work perfect with rotisserie chicken.
What is this wizardry! Just finished wolfing, I mean eating, these delectable potatoes. This is the 4th recipe of yours I have tried and it is yummy, too!
I’m trying these tonight with petite yellow potatoes.
These potatoes look so delicious. I am getting so many recipes off your site and trying on my family. Those looks delicious!
Going to try this tonight with some smaller Yukon Gold potatoes I have from a couple days ago that I didn’t use
Sorry, not so great. Potatoes weren’t quite done yet cheese was turning black so I had to remove from oven. Hmmm… Maybe next time.
Make sure u set the oven to the right temp and I took them out often enough to stir them around.
I put the cheese on last after taking them out the oven. Since the potatoes will be hot the cheese will melt nicely and won’t burn in the oven. Hope this helps!
I use freshly peeled potatoes, put the in a baking bag with 1 TSP oil and a packet of ranch zesty dressing and bake. But yours looks so much better. I am definitely having this with rotisserie chicken.
These were SOOOOO good.
Tried these for the first time last night. My hubbyand I loved these! Thanks for the recipe.
These are excellent with rotisserie chicken and a hot fresh roll. I made these last night and they were a huge hit. No wonder these looks so good, they are made with love.
These are wonderful. I used them with extra salt and had fried chicken with them. Absolutely fantastic
Can these be frozen? if So what stage can they be frozen in?
I find that this recipe is best when fresh potatoes are used, but as always, please use your best judgment.
I am fixing these for dinner tonight.
Is it okay to marinate them over night with olive oil and all the ingredients? (minus the parm cheese, ill do that before i pop em in the oven)
Try these potatoes with rotisserie chicken, its delicious
2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat
Olive oil, for brushing chickens
Salt and freshly ground pepper
Special Equipment: rotisserie rod
ADD CHECKED ITEMS TO GROCERY LIST
Watch how to make this recipe.
Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
Recipe courtesy of Bobby Flay
This recipe looks excellent. I am going make this Friday night. I also am going to try the rotisserie chicken with them.
Love this recipe. I have found some excellent dishes like this one online. We are getting fat and happy with all these. Try chicken casserole sometimes.
what does it mean to stir in the butter? I’m confused on when/how the butter is being added with the potatoes on a baking sheet.
You can stir it in right onto the sheet pan. Why dirty another pan?
Do you think this will this still be good without the parm?
Perhaps. However, the Parmesan is a key ingredient in this recipe!
Call me dense. This recipe isn’t clear about how to exactly assemble, or what to do with the ingredients. I made them from finding the recipe on my cell phone and ended up combining everything only to figure out I don’t think that’s what it means. It talks about gently tossing ingredients. Does the olive oil get brushed on to the potatoes first? Where does the butter come in? They’re baking now but they’re not gonna look like the pictures.
Please refer to the directions.
These are in my oven right now and the smell is to die for!! I can’t wait to devour them. 🙂
Would you change anything if using baby red potatoes? Thanks.
Cooking time may have to be adjusted as needed.
How long would you recommend cooking the baby potatoes?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made these for me and my husband and two daughters (9 & 2) paired with steak for the grown ups and kosher hot dogs for the kids, and a romaine salad. Love the crispiness of the parm as it melted to the baking sheet. My husband sends his thanks! This is a keeper 🙂 thanks
Oh my word, I made these for dinner and the taste is out of this world… thanks for sharing, I’ve been looking for different things to cook and this dish made the “must have” list!
can you use regular potatos instead of red?