5 from 60 votes
Roasted Potatoes (with Parmesan, Garlic, and Herbs)
These roasted potatoes showcase tender red potato chunks coated with olive oil, Parmesan cheese, fresh rosemary, garlic, and parsley. Baking at 400°F develops a golden crust on the outside while keeping the interior soft. Adding garlic after initial roasting preserves its pungency. The combination of herbs and cheese creates a savory, aromatic side dish that pairs well with many main courses.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
Servings
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 2 1/2 lbs red potatoes cut into 1-inch chunks
- 3 Tbsp olive oil
- 1/2 cup Parmesan Cheese grated
- 1 Tbsp rosemary optional, chopped, fresh
- 1/2 tsp salt or more to taste
- 1/2 tsp black pepper or more to taste
- 3 cloves garlic minced (1 Tbsp
- 2 Tbsp parsley chopped, fresh
Instructions
- Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
- In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
- Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
- Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
- Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.
Cup of Yum
Notes
- Powder Parmesan cheese is preferred over shredded for an even coating on potatoes.
- Italian seasoning (1 1/2 tsp) can replace fresh rosemary and parsley if needed.
- Adding garlic after the first roasting phase avoids burning and keeps garlic flavor fresh.