These crispy garlic roasted red potatoes are tossed with olive oil, garlic, and delicious herbs, finished with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Perfect for brunch, steaks, or weeknight dinners!
There’s just something comforting about roasted red potatoes. They’re simple, satisfying, and they go with just about everything. Whether I’m pulling together a weeknight supper or setting the table for a dinner party, these always feel just right. Golden and crispy on the outside, soft and creamy on the inside… it’s the kind of side dish that tastes like more effort than it really took.
My favorite and the easiest is the little baby red potatoes! Just cut them in half and no peeling! Super easy!
I love using the little baby red potatoes for this recipe. All you have to do is rinse them and slice them in half—no peeling, no extra steps. If you’re working with larger red potatoes, just quarter them or cut into chunks. They’re very forgiving and still roast up beautifully.
What takes these over the top is a sprinkle of freshly grated Parmesan cheese right before the finish. It adds just the right toasted, savory crunch. A handful of chopped fresh parsley gives them that pop of color and brightness, please don’t skip it! It adds a fresh flavor that really wakes up the dish. You can even save a little extra to sprinkle on top for garnish.
These roasted red potatoes manage to be elegant and casual at the same time. A little rustic, a little refined, and always a crowd-pleaser.
Why You’ll Love This Recipe:
- No peeling required—just chop and toss!
- Crispy edges and tender centers
- Infused with aromatic herbs and garlic
- Great with steak, grilled chicken, or even eggs at brunch
- Beautiful and flavorful with minimal effort
- They’re great for a casual weeknight supper or an elegant dinner.
What you’ll need to make Garlic Roasted Red Potatoes
Be sure to see the full printable recipe below this post.
- Small red potatoes (I use the baby red potatoes)
- Olive oil
- Fresh or dried rosemary
- Thyme
- Tarragon
- Garlic powder
- Garlic (minced)
- Salt
- Freshly cracked black pepper
- Fresh parsley
- Parmesan cheese
How to Make Garlic Roasted Red Potatoes with Herbs:
- Preheat your oven to 400 degrees.
- Halve or quarter the red potatoes depending on size—no need to peel!
- Toss the potatoes with olive oil, garlic, rosemary, thyme, tarragon, garlic powder, chopped fresh parsley, salt, and pepper.
- Spread them in a single layer on a parchment-lined baking sheet. Sprinkle Parmesan cheese over potatoes. Place cut sides down for max crispiness.
- Roast for about 30-40 minutes, flipping once halfway through, until golden and crisp on the edges.
- Serve hot, with an extra sprinkle of salt or fresh herbs if desired.
Tips for Perfect Roasted Red Potatoes:
- No peeling needed: The thin skins crisp up beautifully and add texture. Use the baby red potatoes if possible and just cut in half.
- Cut evenly for uniform cooking. Halves or quarters depending on size.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Don’t overcrowd the pan: Spread them out so they roast, not steam.
- Flip only once to ensure a golden, crispy bottom.
Serving Suggestions:
These potatoes are as versatile as they are delicious! Serve them with:
- Grilled steak or chicken
- Sunday brunch alongside eggs and sausage or bacon
- Barbecue ribs or pork loins
- Roasted vegetables and a side salad
- Weeknight supper with meatloaf or baked fish
- Serve as an appetizer with ranch dressing. Place toothpicks in the potatoes, and they’ll be ready for dipping!
They also reheat well, so they’re a great option for meal prep or leftovers!
How to Store and Freeze Garlic Roasted Red Potatoes
Storing Leftovers:
- Let potatoes cool completely before storing.
- Transfer to an airtight container and refrigerate.
- They’ll keep well for 3 to 4 days.
- Reheat in a skillet or oven for the crispiest texture—microwave works in a pinch but will soften them.
Freezing Instructions:
- Yes, you can freeze roasted potatoes!
- Cool completely, then spread them out on a baking sheet to flash-freeze for 1–2 hours.
- Once frozen, transfer to a freezer-safe bag or container. Label and date.
- Freeze for up to 2 months.
How to Reheat from Frozen:
- Don’t thaw—just pop them straight from the freezer into a 400°F oven for about 15–20 minutes or until heated through and crispy.
- A little drizzle of olive oil before baking helps bring them back to life.
Hope you enjoy this recipe and share it with others. It’s definitely a keeper recipe!
Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.
Aletia
More recipes that you will love!!
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Garlic Roasted Red Potatoes
Prep Time: 10 minutes- Cook Time: 30 to 40 minutes
- Total Time: -29519433.416667 minute
Yield: 6 to 8 servings
Print Recipe
Pin RecipeDescription
These crispy garlic roasted red potatoes are tossed with olive oil, garlic, and delicious herbs, finished with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Perfect for brunch, steaks, or weeknight dinners!
Ingredients
- 2 pounds small red baby potatoes, halved
- ⅓ cup olive oil
- 1 ½ teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- ½ teaspoon garlic powder
- 2 cloves garlic, minced or use the minced garlic in a jar which would be about 1 heaping teaspoon.
- 1 ½ to 2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons finely chopped fresh parsley
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees. . Line a large baking sheet with parchment paper for easy cleanup.
- Wash the red potatoes and cut them into halves or quarters depending on their size.
- In a large bowl, combine olive oil, garlic, garlic powder, rosemary, thyme, tarragon, salt, and pepper and fresh chopped parsley.
- Add potatoes and toss until fully coated.
- Spread potatoes on the prepared baking sheet in a single layer, cut side down. Sprinkle with ¼ cup of grated Parmesan cheese
- Roast for 30 to 40 minutes, flipping once halfway through, until golden brown and tender.
- Serve hot, garnished with more herbs if desired.
Notes
How to Store and Freeze Roasted Red Potatoes
Storing Leftovers:
- Let potatoes cool completely before storing.
- Transfer to an airtight container and refrigerate.
- They’ll keep well for 3 to 4 days.
- Reheat in a skillet or oven for the crispiest texture—microwave works in a pinch but will soften them.
Freezing Instructions:
- Yes, you can freeze roasted potatoes!
- Cool completely, then spread them out on a baking sheet to flash-freeze for 1–2 hours.
- Once frozen, transfer to a freezer-safe bag or container. Label and date.
- Freeze for up to 2 months.
How to Reheat from Frozen:
- Don’t thaw—just pop them straight from the freezer into a 400°F oven for about 15–20 minutes or until heated through and crispy.
A little drizzle of olive oil before baking helps bring them back to life.
