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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Parmesan and Herb Roasted Potatoes
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Potato Side Dishes:
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Honey Roasted Sweet Potatoes — You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside.
Baked Thick-Cut Seasoned Oven Fries (vegan, GF) – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra!
Loaded Twice Baked Potato Casserole – Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED baked potatoes!
Sweet Potato Casserole with Butter Pecan Crumble Topping — The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans.
Pink and Purple Potato Salad — It’s easy, ready in about 30 minutes, can serve it right away or chilled, and it’s a great side for parties, picnics, and potlucks.
I think potatoes have gotten a bad reputation in the “nutrition” world, which is unfortunate–there are so many ways to cook them that are healthy and tasty–this is definitely one of them!
Totally agree b/c anything that white or a carb is instantly ‘bad’ in our current nutrition world. Remember the fat free craze of the 90s? This too shall pass, I think… :)
Three words: so.hungry.now!! :P
Those look amazing! Potatoes have to be my favorite veggie, I love all the different ways you can serve them. Your recipe looks super delicious.
Truth. Cheese does make everything better! We had potatoes a lot growing up, but I’m always looking for ways to spice them up. Yum!
Yummy–will definitely try these. Thanks for the recipe.
Growing up in an Italian family we seldom had potatoes…I think we had roasted potatoes maybe 3-4 times a year if that…so I’m more than ready to make up for that shortfall growing up…these look insanely good can’t wait to try.
You guys probably had pasta with every meal so you didn’t need the potatoes :) But yes, make up for lost time!
These look so delicious! I love potatoes because you can prepare them in so many ways – and every recipe make them taste so differently. Roasted are my favorite so I will definitely try these!
Yellow potatoes are my favorite! Love that parmesan and herb topping. The best!
So true – potatoes are the one thing I can be sure my girls will always eat, but something like this is sure to make the adults happy too. Awesome combo and they look so delightfully addictive!
These potatoes look amazing! My mouth is watering just thinking about them!
Paige
https://thehappyflammily.com
Wow these look tasty! That golden cheese is where it’s AT!
The golden-ness is the best part!
Averie, I am also coming from a family addicted to roasted potatoes, my mom used to make them a few times a week, and now I make some at least once a week, they are such an easy side dish, and you can play with the flavors so much, the parmesan addition is definitely a good idea!
It’s a fun way to jazz them up!
I’m in potato heaven! I love potatoes and these look absolutely delicious.
Gonna have to run to the grocery store now to stock up on more potatoes. :)
My mom roasted potatoes on the reg too! They’re my favorite side dish because of that! Although she never added Parmesan, and I am most definitely thinking I need to try this version! Cheesy goodness please! Pinned!
Thanks for pinning!
These look so good. They would definitely upstage anything else at the dinner table! The next time I’m making fish, these are going on the side!
They’re a perfect side for just about anything! And yes they do tend to upstage other things on the table :)
These look fantastic and would go with anything! Jon and I love any roasted tuber and any kind of cheese. Looks like I have a couple of fun recipes to try this weekend!
Roasted veggies or tubers, with the addition of cheese, you cannot go wrong! LMK if you try these!
These are fantastic (and Jon loves fingerling and baby potatoes)! The parmesan and Italian seasoning is excellent and I had some nice little browned cheese puddles on the baking sheet (love those). I have to give a little nod to the silpat liners–I’ve used foil on my pans but the silpat is better–nothing ever sticks to it.
Silpats are awesome, aren’t they! And so are little browned cheese puddles! Something about browned cheese…it can be so good! Glad you guys enjoyed the spuds!