Side Dishes

Garlic Herb and Parmesan Roasted Red Potatoes

These Garlic Herb and Parmesan Roasted Red Potatoes are the perfect side dish to any main meal. Crispy on the outside, tender on the inside, it’s easily one of my favourite ways to cook roasted red potatoes.

Garlic Herb and Parmesan Roasted Red Potatoes

Garlic Herb and Parmesan Roasted Red Potatoes

Our family has been eating a lot of red potatoes lately, especially my Oven Roasted Red Potatoes recipe. Perhaps it’s the cooler weather, or in part, I think we’re needing a break from other sides such as rice and pastas.

In truth, we weren’t huge potato fans, maybe because the standard mashed and baked whole became overused and boring. I use the past tense on that statement because – roasted red potatoes. It’s where it’s at!

Garlic Herb and Parmesan Roasted Red Potatoes

I loved making my Roasted Red Potatoes recipe, easily made with spices and diced potatoes. Then we tried a different version which became Crispy Oven Rosemary Balsamic Potatoes, which are made with of course rosemary and balsamic vinegar.

Yet this recipe called for baby potatoes, and that’s where I was really onto something great.

Garlic Herb and Parmesan Roasted Red Potatoes

Baby potatoes are key! These Garlic Herb and Parmesan Roasted Red Potatoes have just the right blend of herbs and spices. As well, the addition of parmesan brings this recipe over the top.

Since it’s roasted in olive oil, you get that crisp outside yet soft inside. My kids thought these tasted like an amazing version of fries. Hey, it could be a healthier swap for those, for sure.

How do you make garlic Parmesan red potatoes?

This recipe is actually quite easy, and I can prove that with the included short how-to video!

 

 

To make garlic roasted red potatoes you simply toss the baby red potatoes in a bowl and mix with minced fresh garlic, salt, pepper, thyme, oregano, parmesan cheese and olive oil.

Garlic Herb and Parmesan Roasted Red Potatoes

Roasted to perfection in the oven, once done you have potatoes that are crispy on the outside, and tender and soft on the inside. Sprinkle with fresh parsley and you have the ideal side to any meal.

When making this recipe to add as a feature here on My Organized Chaos, my kids were hovering at the table drooling. I hadn’t even put the camera away yet and they were digging in. It’s one of those recipe that was so enjoyed that it was requested again the next day.

Garlic Herb and Parmesan Roasted Red Potatoes

Best of all, you can enjoy Garlic Herb and Parmesan Roasted Red Potatoes alone, or dipped in either sour cream or ketchup. Just like my Smashed Red Potatoes, which is similar but gives more of that loaded baked potato taste, this is best served with a dip as an option.

Garlic Herb and Parmesan Roasted Red Potatoes

If you love the addition of parmesan in a side dish recipe, try this vegetable option – Roasted Parmesan Green Beans! Those that read my blog often will most definitely see a pattern in our much loved recipes and meals. 

Anyway, give this recipe a try and let me know how much you love this potato side dish. I just know you will!

Enjoy!

Garlic Herb and Parmesan Roasted Red Potatoes
Garlic Herb and Parmesan Roasted Red Potatoes

Garlic Herb and Parmesan Roasted Red Potatoes

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

These Garlic Herb and Parmesan Roasted Red Potatoes are the perfect side dish to any main meal. Crispy on the outside, tender on the inside, it's easily one of my favourite ways to cook roasted red potatoes.

Ingredients

  • 1/2 lb baby red potatoes, halved
  • 2-3 cloved garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 cup parmesan cheese, grated
  • 2 tbsp olive oil
  • 3 tbsp parsley, fresh {optional}

Instructions

  1. Preheat the oven to 400 degrees and spray a baking sheet with non-stick spray. Set aside.
  2. In a large bowl, combine the potatoes, garlic, salt, pepper, thyme, oregano, parmesan cheese and olive oil. Toss gently until well combined and then spread evenly onto the greased baking sheet.
  3. Bake for 40 minutes {tossing once half-way with a spatula} or until the outsides are crisp and a fork easily pierces a potato. Depending on size of potato pieces, this time can increase to 50 minutes. 
  4. Remove from oven as sprinkle fresh parsley if desired. Serve hot either on it's own or with sour cream or ketchup as a dipping sauce. Enjoy!

Notes

The bag of baby red potatoes that I usually use is 1/2 lb. Depending on your bag and how much you want to make - adjust the rest to suit.

Nutrition Information:
Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 128Saturated Fat: 2gCholesterol: 4mgSodium: 693mgCarbohydrates: 9gFiber: 1gProtein: 3g

Did you make this recipe?

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