Roasted Red Potatoes with Garlic and Herbs
User Reviews
4.8
Roasted Red Potatoes with Garlic and Herbs
Description
This recipe starts by halving or quartering clean red potatoes depending on size, then tossing them with olive oil, minced garlic, kosher salt, black pepper, dried herbs (thyme, oregano, basil), and grated Parmesan cheese. The seasoned potatoes are arranged in a single layer on a greased baking sheet to ensure even roasting.
Baking at 400°F for 45 minutes to an hour, with periodic turning, creates a crisp, golden-brown crust while keeping the inside tender. Finishing by melting butter over the hot potatoes and stirring in fresh parsley adds savory depth and a bit of color.
These roasted potatoes can be paired with various main dishes or served as a side. They store well refrigerated and reheat best in a dry skillet or toaster oven to maintain their crispiness.
Scrub potatoes and dry thoroughly before roasting to promote browning.Fresh herbs may be substituted using a 3:1 ratio of fresh to dried.Leftovers keep in the refrigerator up to 3 days and reheat in a dry pan for crispiness.Consider alternative potato varieties like Russet or Yukon Gold if desired.
Ingredients
- 3 pounds red potatoes scrubbed and halved (quartered if extra large, petite
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ⅓ cup Parmesan Cheese grated
- 2 tablespoons butter cut into small cubes, unsalted
- 2 tablespoons parsley fresh, minced
Instructions
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Notes
- Use a half-sheet or full-sheet pan to roast potatoes evenly.
- Make sure potatoes are completely dry after washing to enhance crisping during roasting.
- Fresh herbs can replace dried using a 3:1 ratio of fresh to dried.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat roasted potatoes in a dry skillet or toaster oven to keep them crispy.
- You can substitute Russet or Yukon Gold potatoes for red potatoes if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 532mg | 22% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 74mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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