Description

These garlic herb roasted potatoes feature a crispy Parmesan crust and a golden, crunchy texture. Easy to make and perfect as a versatile side dish.

Ingredients

Scale

2 pounds (900g) baby Yukon Gold or red potatoes
3 tablespoons (45ml) extra virgin olive oil
4 cloves garlic, minced (about 2 teaspoons)
2 tablespoons fresh herbs (rosemary, thyme, parsley), finely chopped
½ cup (50g) grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon lemon zest (optional)

Instructions

Wash baby potatoes thoroughly. Leave skin on. Cut larger potatoes in half or quarters to about 1 to 1.5 inches for uniform size.
In a large mixing bowl, combine olive oil, minced garlic, chopped fresh herbs, grated Parmesan, salt, pepper, and lemon zest if using. Stir until fragrant and slightly thick.
Add cut potatoes to the bowl and toss thoroughly to coat every piece evenly with the herb-Parmesan mixture.
Spread potatoes out on a large rimmed baking sheet in a single layer, cut side down if possible. Avoid overcrowding.
Roast in a preheated oven at 425°F (220°C) for 30-35 minutes. Halfway through (15-20 minutes), flip potatoes gently with a spatula or tongs.
Remove when potatoes are golden brown, crispy on the outside, and tender inside. Serve immediately with optional fresh parsley or extra Parmesan.

Notes

Use fresh garlic and herbs for best flavor. Avoid overcrowding the pan to ensure crispiness. Tent with foil if Parmesan starts to burn. Can prep potatoes and herb mixture ahead and roast later. For vegan version, omit Parmesan and add nutritional yeast.

Prep Time: 12 minutes
Cook Time: 30-35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 210
Sodium: 280
Fat: 8
Saturated Fat: 3
Carbohydrates: 28
Fiber: 3
Protein: 6

Keywords: garlic herb roasted potatoes, crispy Parmesan crust, roasted potatoes, easy side dish, Parmesan potatoes, herb potatoes