These parmesan garlic roasted potatoes are an excellent side dish to serve with holiday meals, but so easy to make you can whip them up any weeknight. They're an excellent pairing with almost any main dish or entree, and they're packed with delicious flavors almost everyone enjoys. They're a new favorite at my house. Everyone loved them and went for seconds, even my picky eater.
These parmesan garlic herbs roasted red potatoes take about 5 minutes to prepare and 30 minutes to roast. That's about as easy as you can get. I think they look so pretty but the best part is they taste wonderful. Let them cook until they are a nice golden brown color. I love these, I make them all the time. You could cut them like fries too if you want to. They won't take quite as long to cook either. You'll find yourself making them over and over again.
The lemon and parsley are very fresh and bright flavors that balance well with the savoriness of the Parmesan and garlic. The mellow roasted potatoes bring all the flavors together perfectly. When they're done I like to sprinkle them with some extra parsley leaves before I serve. They bring fresh flavor back to the potatoes after they roast and set off their beautiful golden brown color.
Red potatoes are one of my favorites for roasting. They stay soft and fluffy on the inside, and the cut side crisps up nicely. Using both olive oil and butter to coat them helps them get that deep golden brown.
The lemon flavor is strong when they're fresh out of the oven, but gets less intense as the potatoes sit. If you make them ahead of time or have leftovers you'd like to reheat, squeeze a little fresh lemon juice over them and toss before serving.
I love easy side dishes like these potatoes because honestly, putting on a big holiday meal can be stressful. These are very simple to make, and when you're done you have a gorgeous, delicious side dish that looks and tastes impressive.
You can use ½ - ¾ tsp garlic powder in place of fresh garlic. Use a little more if you love garlic flavor. Garlic powder is quicker and easier, and I find the taste just as good.
I don't recommend substituting dried parsley for fresh. You need the fresh parsley flavor to balance the lemon and Parmesan.
If the potatoes brown too much when they're baking cut-side down, be sure to place them all cut-side up after stirring. You may want to place a sheet of foil over them so they can continue to cook through without any additional browning.
Seriously. My family loves these Roasted Red Potatoes. I first made them for guests around Christmas time and then, I was like, "why in the world don't I make these all the time?" I think they are way easier to make than mashed potatoes and I think they taste way better.
Here are some tips and tricks you may be wondering about:
- You can pretty much use any type of potato for this recipe. I prefer red potatoes because they are so pretty and they have a more firm texture, which lends itself well to baking. But, really any potato will work. When I was a kid, my mom used to slice russets, coat them with oil and sprinkle the canned Parmesan cheese on them. I hated them because I hate russet potatoes, but most of my siblings loved them.
- Not all red potatoes are the same size, so just try to get them all the same size, whether that means one-inch cubes, cutting them in half or cutting them in fourths. Do them how your family likes them. The smaller the pieces, the faster they will cook. The main trick is just to make sure they are uniform in size so they will all have the same texture.
- You can use the cans of Parmesan cheese. I like the real stuff better, but if you have a can of cheese and like that, go for it. I used to love canned Parmesan cheese growing up until I tried the real stuff as an adult. Now there's no going back.
- The lemon flavor is strongest right out of the oven, so if you are eating them later, try squeezing a little fresh lemon over them.
- If you don't have fresh garlic, garlic powder works fine too and is easier.
- However, I don't recommend dried parsley. I honestly can never even taste dried parsley, but the fresh parsley on these really helps balance out the lemon and Parmesan. Besides, parsley bunches are really affordable.
I would love to know if you try these roasted red potatoes and what you think of them and if they are a favorite in your family too! Please comment below and let me know.Print
These garlic roasted potatoes have a slight hint of lemon, herbs and Parmesan cheese. Plus, they are crispy on the outside and tender on the inside. Perfection!
- 3 lb red potatoes (washed and halved)
- 2 Tbl olive oil
- 2 Tbl butter (melted)
- 1 tsp Real Salt
- ½ tsp rosemary
- ¼ tsp dried basil
- ¼ tsp paprika
- ⅛ tsp black pepper
- 4 large cloves garlic (minced)
- juice and zest of ½ lemon
- ½ Cup good quality Parmesan cheese
- ½ Cup packed fresh Italian parsley leaves and stems (chopped fine)
- about ⅓ Cup extra parsley leaves to finish
- Heat the oven to 375 F. Have a large baking sheet ready.
- Place the halved potatoes in a large bowl.
- Toss the potatoes with the olive oil, butter, salt, rosemary, basil, paprika, black pepper, garlic, lemon juice and zest, Parmesan and ½ c parsley.
- Spray the baking sheet with nonstick or brush it with oil and arrange the potatoes on it cut-side down.
- Bake for 15 minutes, then stir the potatoes. Return them to the oven and bake for another 10-15 minutes, or until the potatoes are fork-tender and the cut-sides are golden brown.
- Toss with the extra parsley leaves and season with salt and pepper to taste before serving.
Keywords: Roasted, Crispy, Tender, Favorite