Parmesan and Herb Roasted Potatoes

Parmesan and Herb Roasted Potatoes — These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!

Easy Herb Roasted Potatoes

Growing up my mom used to roast potatoes at least three times a week. Now that I’m a mom I know why. They’re easy, inexpensive, hearty, they complement almost any dish, and warm potatoes are the ultimate in comfort food.

For these herb roasted potatoes, I tossed baby Dutch yellow potatoes with olive oil, Italian seasoning, garlic powder, a little salt and pepper, and Parmesan. Everything is better with cheese. So easy, packed with flavor from the herbs, spices, and parmesan.

I love yellow potatoes when they’re roasted and I like the baby size because they’re faster to chop, but another variety of yellow potato like Yukon Gold or your favorite roasting potato would be fine choices.

My family devoured these and it reminded me I need to roast potatoes more often. So easy and lots of clean plates.

What’s in Herb Roasted Potatoes? 

For these roasted small potatoes, you’ll need: 

• Baby Dutch yellow potatoes
• Olive oil
• Italian seasoning
• Garlic powder
• Salt and pepper
• Parmesan cheese
• Fresh parsley 

How to Roast Potatoes in the Oven

To make these herb roasted potatoes, you’ll first need to halve the small potatoes and then place them on an aluminum foil-lined baking sheet. Drizzle them with olive oil and evenly sprinkle the seasonings over top. Give the potatoes a good toss with your hands to coat them in the oil and spices. 

Bake the potatoes for a few minutes before removing them from the oven and sprinkling with Parmesan cheese. Return the potatoes to the oven and continue baking until golden brown and fork tender. 

How Long to Roast Potatoes? 

You’ll first need to roast the potatoes for 5 to 10 minutes before sprinkling on the cheese, then return them to the oven and continue cooking for another 25 to 30 minutes. 

Can I Use Another Type of Cheese? 

I don’t see why not! Just make sure the cheese is finely grated before sprinkling it over the herb roasted potatoes. 

Can I Use Different Herbs to Flavor the Potatoes? 

Absolutely! This is a very flexible recipe and you can use pretty much any combination of herbs you’d like. 

Tips for Making Herb Roasted Potatoes 

If you’re using larger potatoes for this recipe, make sure to dice them into fairly even-sized pieces. This will ensure that the potato pieces all cook at roughly the same rate in the oven and you won’t wind up with some that are perfectly cooked through and others that are still hard inside. 

For the best flavor, buy a small block of Parmesan and grate it yourself. You don’t want to use the powdered stuff in the shaker can, as it won’t really melt and isn’t as flavorful. 

Lastly, these herb roasted potatoes are best enjoyed immediately as they lose their crispness over time. If you have leftovers, reheat them in the oven or in a skillet and not the microwave to preserve the texture as best as possible. 

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4.45 from 89 votes

Parmesan and Herb Roasted Potatoes

By Averie Sunshine

These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 to 6 servings

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Ingredients  

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• ▢ 3 pounds baby Dutch yellow potatoes, halved (Yukon Gold potatoes or your favorite roasting potato may be substituted)
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon salt, or to taste
• ▢ 1 teaspoon pepper, or to taste
• ▢ ⅓ cup parmesan cheese, finely grated
• ▢ 2 tablespoons fresh parsley leaves, chopped

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Instructions 

• Preheat oven to 400F, line a baking sheet with a Silpat or line with aluminum foil for easier cleanup.
• To the baking sheet, add the potatoes, evenly drizzle with olive oil, and evenly sprinkle with Italian seasoning, garlic powder, salt, pepper, and toss potatoes with hands to coat evenly.
• Bake for 5 to 10 minutes. Baking briefly before adding the cheese ensures the potatoes will cook through before the cheese burns.
• Remove pan from the oven, evenly sprinkle with the parmesan, and bake for another 25 to 30 minutes, or until lightly golden brown, fork-tender, and done.
• Garnish with parsley before serving. Potatoes are best warm and fresh.

Nutrition

Serving: 1, Calories: 239kcal, Carbohydrates: 27g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 7mg, Sodium: 692mg, Fiber: 3g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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