Name: Garlic Roasted Red Potatoes
Prep time: 10 min
Cook time: PT-29626426.166667M
Total time: PT37149686H36.833333333333M
Yield: 6 to 8 servings
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

Description

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.