Garlic parmesan Crispy Roasted Red Potatoes in the Oven are extra crispy on the outside and fluffy on the inside! These potatoes are coated in buttery goodness and your favorite seasonings; think garlic, rosemary, salt, and pepper plus plenty of parmesan cheese!
Crispy roasted potatoes are fancy enough for a special meal and easy enough for weeknight dinners!
Why You’ll Love This Recipe
I grow red potatoes in my garden. There is nothing quite like digging a hill of new potatoes and eating them the same day! We start eating new potatoes when they are baby red potatoes, about the size of a golf ball and we keep eating them all through the winter.
I’m always looking for and trying new red potato recipes to serve in addition to crispy smashed red potatoes, and baked red potato chips. These oven-roasted red potatoes are a staple though! There is so much to love about them!
- Simple Ingredients. You need a handful of very simple ingredients that are easy to keep on hand. This recipe is very forgiving and leaves plenty of room for you to adjust them to your liking. I usually keep the seasonings simple and just use salt and pepper. You can add fresh herbs or whatever you have on hand though.
- Quick and Easy. Although they do take some time to roast, this side dish recipe only takes a few minutes of hands-on time to throw together.
- Goes with Everything. Roasted potatoes go with everything! I love serving them with grilled meat like New York Strip Steak, Tenderloin Steak, or honey lime grilled chicken. I serve them in place of potato chips or french fries with Hawaiian burgers, Roast Beef Sliders on Hawaiian Rolls, and dill pickle grilled cheese sandwiches. We even love them served with any breakfast like fried eggs, grilled egg and cheese sandwich, or add them to a hash.
Table of contents
Ingredients
Scroll to the bottom of the post for a full list of ingredients, amounts, and directions.
- Potatoes: Which kind of potatoes are best for roasting? You can use any kind of potato: Russet, Yukon gold, red potatoes, fingerling, and even sweet potatoes. But, I think red potatoes and Yukon gold potatoes are the best. They have soft, thin skins and fluffy flesh. It’s also best to use baby potatoes so you get the perfect balance of crispy potato skin and golden insides. Russet potatoes are better for Greek Yogurt Potato Salad and Three Cheese Mashed Potatoes.
- Olive Oil: It might seem like you’re a lot of oil. The potatoes need to be coated in oil so they almost get that “fried” texture. We want crispy potatoes here!
- Garlic: You can use garlic cloves. They add fresh flavor, but you can also use garlic powder or garlic paste. I prefer Gourment Gardens garlic paste. It’s in a tube and can be found in the refrigerator section of the grocery store by the fresh herbs. It tastes very similar to fresh garlic without the fuss!
- Salt and Pepper: I use Kosher salt and fresh ground black pepper because they add bolder flavor. Use what you have. Season to taste.
- Butter: We’re going to drizzle butter over the roasted potatoes because butter adds the BEST flavor! What can I say? I’m a dairy farmer and I LOVE butter! Trust me, you will too!
- Parmesan Cheese: I use fresh grated cheese. I suppose you can use the kind out of the can, but fresh grated is worth it!
- Fresh herbs: Fresh parsley, fresh rosemary, thyme, or chives are all fantastic.
How to Roast Potatoes
Garlic Parmesan roasted red potatoes are so easy to make! This recipe has quickly become a classic side dish at my house because it goes with everything, only requires a few ingredients, and is so quick to throw together..
Scroll to the bottom of the post to print the full recipe card.
Step 1 Prep. Preheat the oven to 425 degrees. Lightly spray a heavy-duty baking sheet pan with baking spray. You can line the sheet with parchment paper although I feel like the potatoes get a little more golden brown if they’re roasted right on the sheet. You want high heat so the potatoes will caramelize without burning the oil.
Step 2 Cut the potatoes. Scrub the potatoes. No need to peel them. The red skins add texture, color, and flavor. Cut potatoes in half or quarters. The potatoes will cook more evenly if they are close to the same size. Potato chunks should be about an inch.
Step 3 Coat the potatoes. Add olive oil, salt, pepper, and garlic, to a large bowl. Whisk. Add the potatoes and parmesan cheese and toss so all the potatoes are coated with oil.
Step 4 Roast the potatoes. Spread the potatoes in a single layer on the prepared baking sheet. You can put the potatoes cut side down if you’d like. I don’t usually bother with this. Roast the potatoes for 20 minutes. Flip. Roast for another 20 minutes. The potatoes should be crispy and golden brown on the outside. You don’t have to flip the potatoes but it makes them crispy on all the sides.
Step 5 Toss with butter, parmesan cheese, and herbs. Put the potatoes back in the mixing bowl. Drizzle melted butter over the potatoes and toss. Add extra parmesan cheese if you’d like. Taste test and adjust seasonings if needed. Sprinkle with fresh herbs. Toss. Serve.
Tips for EXTRA Crispy Potatoes
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- Dry with paper towels. For extra crispy potatoes dry them with a paper towel before coating with oil. If they have too much moisture they will steam in the oven and we don’t want soggy potatoes.
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- Evenly sized pieces. Cutting the potatoes the same size helps them roast evenly. I love using baby red potatoes because they only need to be cut in half. If you’re using a little bit bigger potatoes you’ll want to cut them in quarters.
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- Don’t overcrowd. For best results give the potatoes plenty of room. The potatoes need to be exposed to the air to get golden brown and crispy edges. Use two pans if you don’t have enough room to give them their space.
How to Make Roasted Potatoes Ahead
I prefer these potatoes right before serving. But, you can do part of the prep work ahead of time if needed. Here are two options.
- Dice the potatoes and cover with cold water for up to 12 hours. My mom used to soak potatoes in water overnight. This helps keep them from turning brown and it also reduces some of the starch in the potatoes which makes them even crispier! Be sure to completely dry them before roasting. Mix the oil, herbs, and cheese together and store until you’re ready to coat the potatoes. Then roast as directed.
- Partially cook the potatoes and finish cooking them just before serving. Cook the potatoes for about 30 minutes. Cool. Refrigerate. Just before serving roast the potatoes at 425 degrees for 15-20 minutes. Then toss with butter and herbs.
Variations
This recipe is easily customizable. You can add whatever your family loves.
- Seasonings: Play around with the seasonings. Adding chili powder, onion powder, Italian seasoning, or using season salt are all fun options.
- Cheese: Sprinkle roasted potatoes with cheddar cheese and return to the oven until the cheese is melted.
- Spicy: Add a few dashes of hot sauce to the oil.
- Vegetables: Add carrots, onions, or red bell peppers to make yummy vegetable medley.
Storage
Leftover roasted potatoes won’t be as crispy as they were the day you cooked them. But they’re still delicious! I love serving them with eggs for breakfast.
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze red roasted potatoes, but frozen ones just aren’t the same! Freeze in a single layer on a baking sheet. Then transfer to an airtight container and store for up to 3 months.
Reheat: Microwave until they are warm is the easiest, but they won’t be super crispy. Reheating them in the oven at 400 degrees will help them be a little crispier. I’m sure you can reheat them in the air fryer, but I haven’t tried it.
FAQs
You can use a variety of potatoes for roasting. Yukon gold potatoes have a creamy texture and buttery flavor. New red potatoes are extra tender and hold their shape. Russets have a high starch content which creates extra crispy edges. I love baby red potatoes.
Coating the potatoes with olive oil will keep them from sticking to the pan. Just to be sure they don’t, you can lightly spray the pan with nonstick cooking spray. Or, line the baking sheet with parchment paper (this makes cleanup a breeze too).
Combining red potatoes with carrots, onions, or bell peppers makes a gorgeous and delicious roasted vegetable medley!
What to Serve with Parmesan Roasted Red Potatoes
This red potatoes recipe goes with just about anything! I love it with sandwiches, grilled meats, burgers, and more!
- Parmesan Grilled Cheese Sandwich
- Hot Ham and Cheese Sliders
- Smoked Meatloaf with BBQ Glaze
- Smoked Beef Tenderloin
- Classic Roast Beef
Coating these potatoes in butter makes them so dreamy! I don’t think you need any dipping sauces to go with them because they are so flavorful. But, my boys love dips! Here are a few of their favorites.
- Ranch Dressing
- Sour Cream
- Healthy Greek Yogurt Dill Dip
- Fry Sauce
- Sweet and Tangy BBQ Sauce
Crispy Roasted Red Potatoes in Oven
Ingredients
- 2 Pounds red potatoes
- 3 Tablespoons olive oil
- 1 teaspoon garlic paste or 1 teaspoon garlic powder
- 1 cup grated parmesan cheese divided
- 2 Tablespoons butter
- 1/4 teaspoon coarse salt
- to taste black pepper
Instructions
- Prep. Preheat the oven to 425 degrees. Lightly spray a heavy-duty baking sheet pan with baking spray. You can line the sheet with parchment paper although I feel like the potatoes get a little more golden brown if they’re roasted right on the sheet. You want high heat so the potatoes will caramelize without burning the oil.
- Cut the potatoes. Scrub the potatoes. No need to peel them. The red skins add texture, color, and flavor. Cut potatoes in half or quarters. The potatoes will cook more evenly if they are close to the same size. Potato chunks should be about an inch.
- Coat the potatoes. Add olive oil, salt, pepper, and garlic, to a large bowl. Whisk. Add the potatoes and 3/4 a cup of parmesan cheese and toss so all the potatoes are coated with oil.
- Roast the potatoes. Spread the potatoes in a single layer on the prepared baking sheet. You can put the potatoes cut side down if you’d like. I don’t usually bother with this. Roast the potatoes for 20 minutes. Flip. Roast for another 20 minutes. The potatoes should be crispy and golden brown on the outside. You don’t have to flip the potatoes but it makes them crispy on all the sides.
- Toss with butter, parmesan cheese, and herbs. Put the potatoes back in the mixing bowl. Drizzle melted butter over the potatoes and toss. Add the remaining parmesan cheese. Taste test and adjust seasonings if needed. Sprinkle with fresh herbs. Toss. Serve.
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