Roasted Herbed Red Potatoes
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A quick and easy recipe for crisp and flavorful baby red potatoes that go well with any meal of the day.
If you follow me on Instagram, you know that I post a lot of sneak peaks, teasers, and behind the scenes stuff alongside sharing my regular content (and if you don’t follow me, what are you doing? I’m @freshaprilflours).
You’re very likely to see recipes that I’m working on, my messy kitchen, typically some kids helping me and “helping” me, and the occasional session of photo editing.
I’ll usually get a few DMs from some of you who are excited for what’s coming or eager to hear more about what ingredients I’m working with, but I don’t know that I’ve ever had so many people DM me back about a recipe than I did when a video of these roasted herbed potatoes showed up on my story.
Friends, I had no idea you were such potato people.
Don’t get me wrong, I am a big fan of potatoes, especially ones that taste really good and are crispy and flavorful and coated in all kinds of tasty things, but honestly… I’ve put cakes and cookies and donuts and PIZZA on my stories, and whenever I share these potatoes, they almost always generate a high level of excitement.
Roasted baby potatoes must be all of your love languages or something. Right?
Hey… Whatever, friends. Let’s breakfast/brunch/side dish together, shall we?
First of all, these herbed potatoes are e-a-s-y peasy. The list of ingredients might look intimidating, but it’s really not bad at all. It’s just a lot of spices that blend together to make the perfect complement of flavors to that crispy Parmesan coating (<– ohhh, mama!).
Trust me when I say you need all of them. You (and your tastebuds!) will thank me later!
You’ll start with red potatoes. Baby red potatoes also work just fine. No matter which you choose, you need 3 pounds of potatoes.
These easy oven roasted potatoes get all of their flavor from simple ingredients: olive oil, garlic, thyme, oregano, and basil.
As I mentioned, you’ll also be adding some grated Parmesan, and while the cheese makes an incredible, crunchy exterior, you can keep these herb roasted potatoes vegan by leaving it out or even trying nutritional yeast.
A sprinkle of fresh or dried parsley before serving is totally optional, mostly for garnish, and a bit for some extra flavor. That one is up to you!
JUST SLICE, SEASON, AND BAKE
The most labor intensive part of this recipe is cutting up the potatoes to roast. And I think that you, dear reader, are completely competent in completing this task.
After they’re cut, it’s just a matter of tossing them in that glorious herb blend (with that little bit of olive oil, to make it stick, of course).
Spread everything on a large baking sheet, and get to baking!
Roasting potatoes in the oven is simple, but it does require a little attention. The potatoes will need about 50 to 55 minutes to achieve maximum crispness, and you’ll need to push them around every 15 minutes to ensure even browning.
These potatoes are kind of like granola, where a little more hands on time while it bakes yields the best end result for your mouth.
You can certainly bake these longer than 50ish minutes if you feel they’re not as brown as you’d like them. You know better than anyone else how you enjoy your oven roasted potatoes. You do you, friend.
After they’re perfectly browned, these tasty taters go wonderfully with breakfast.
Also as a snack.
And of course, with dinner.
They’re basically just a “red potato side dish” for any meal you deem in need of a dish of roasted baby red potatoes on the side of it.
PERFECT AS A SIDE FOR ANY TIME OF THE DAY
Needless to say, I have made these roasted oven potatoes countless times over my years as a recipe blogger, and almost every time I make them, we wind up eating them with nearly every meal for a couple days.
My favorite, though? With my freezer breakfast casserole.
I’m telling you what… I might realize now why you all got so excited about a red potatoes recipe.
These roasted herbed red potatoes will become a staple in your kitchen after you try them, I’m sure of it. Perfect for feeding a crowd while entertaining, great to bring to a pot luck (reheating directions included in the recipe!), and a quick and easy way to add a side dish to dinner.
CONVERT THIS RECIPE TO THE AIR FRYER
If you’d like to do your herbed potatoes air fryer style, reduce the temperature to 350ºF (177ºC) and bake for about 40 minutes, turning every 10 minutes.
I sure do love me some versatile recipes, and this is one that can help you out for any meal you’re planning. And just for the record, these potatoes were totally kid approved, so go ahead and feed the whole fam!
Just don’t say I didn’t warn you about possibly wanting to double the recipe (<– official warning), and a little bird once told me these herby potatoes go well with Thanksgiving, too!
Roasted Herbed Red Potatoes
- 3 pounds (1360g) baby red bliss potatoes washed and halved (quartered if potatoes are on the medium/large side)
- 3 Tablespoons (45mL) olive oil
- 6 cloves of garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup (45g) grated Parmesan cheese
- 3 Tablespoons dried or fresh (and finely chopped) parsley optional; for garnish
- Preheat the oven to 400ºF (204ºC). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
- Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh or dried parsley before serving, if desired. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF (149ºC) oven for 10-15 minutes or until heated through.
- Air fryer instructions: reduce oven temperature to 350ºF (177ºC) and bake for about 40 minutes, turning every 10 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Roasted potatoes not quite your jam? Check out my Instant Pot garlic mashed potatoes instead!
GIRL. Did you know that I am a potato FIEND? I blame my German/Irish heritage (thanks, dad!) but seriously, I can’t stop//won’t stop when it comes to anything potato, and these look like heaven. There is n-o-t-h-i-n-g like a well seasoned, roasted, parmesan-y potato!!!!!!
Hahaha, I did not know that! But I love that about you! How can you go wrong with a potato? They’re so versatile and SO SO YUMMY!
This would be the perfect side dish for SO many meals! Yum!
Basically ALL of them! 🙂
Potatoes are my favorite vegetable! These look absolutely delicious! and so easy! Definitely something to do with our potatoes when we harvest them late summer!
Yes, for sure! You’ll go through those spuds in no time!
As a Dane/Tasmanian my blood is practically thickened with potato starch. Seriously one of my favourite vegetables, but I am very picky about how I will consume them: roasted or mashed only. One of the main reasons (well maybe not main…but important) I fell in love with Chris was his ability to make the best mashed potatoes on the planet.
As for roasted. That’s my department, and I’m so glad I have this new, WOW, recipe to add to my roasted potato repertoire. Seriously. SERIOUSLY. Also, I’m not sharing the first batch with Chris. Nope.
Hahaha, I won’t tell! Gotta love a man who can mash a mean potato.
I’m definitely a potato chick, but I don’t roast them often enough! Love this potato/garlic ratio – yum!
Me too, Megan! I was actually a little nervous about how much garlic I was adding, but I went for it anyway! I hate when something is too bland and would rather know that I can cut a flavor back a bit!
This is probably a really stupid question, but do you boil the potatoes first??
Not a stupid question– use them raw!
Can this recipe be prepared ahead of time and then roasted in the oven? Should they be in a covered dish and refrigerated, then brought back to room temperature before roasting them for the 50ish minutes?
Hi Nancy– if you’d like to prepare this ahead of time, I would cut the potatoes and mix up the oil/seasonings separately. Keep the potatoes covered or in a bag until ready to prepare, then combine and bake. If potatoes sit in the oil too long, they absorb the oil and get a weird texture. Let me know how it turns out if you try it!
Hi Lynn I loved this
Recipe it’s so yummy and my family loved it I did not add dried basil because my husbands alirgic…but that’s ok but thanks for the good food recipe keep posting more!!!!
So glad you enjoyed it, Savannah! Thanks for letting me know!
Made these as a side for corned beef. So good!!!
Let me know how you like them, Kathleen!
This is my new go-to roasted potato side! I’ve roasted a ton of spuds, but the herbs and parmesan make a crazy difference. I sub bacon grease for the olive oil (because that’s I have) and add a little bit of dill to the herb mixture. Perfection. Thanks for an awesome recipe.
I love this! Thanks for the report, Em! Enjoy your ‘taters!
Could you make these in an air fryer? For how long? They look delicious!
Yes! Reduce temperature to 375ºF, cook for total of 36 minutes, turning every 12 minutes. Enjoy!
The spices in this dish are ah-mazing. My family and I cannot get enough of this recipe.
SAME. Always our go-to potato side other than mashed at Thanksgiving!