Home > Recipes > Side Dishes > Roasted Red Potatoes with Garlic and Herbs
by Michelle
June 13, 2023
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4.85 (64 ratings)These roasted red potatoes are absolute perfection, packed with flavor thanks to garlic, herbs, and Parmesan. Beautifully crisp on the outside, tender and fluffy inside. The most wonderfully versatile side dish for any meal!
One of the cornerstones of Sunday dinners at my grandma’s house washer famous roasted potatoes. Since she passed away, we realized that while so many of us had helped with the potatoes at one time or another, no one could actually get them to turn out exactly like my grandma’s.
So, many years ago, I set out to find my own roasted potato recipe that I could make week after week that was delicious and that everyone loved. These crispy roasted red potatoes delivered, thanks to all the flavor from garlic, herbs, and Parmesan cheese.
The Best Seasonings for Roasted Potatoes
These potatoes are LOADED with garlic and herbs and do not lack flavor! We use the following dried herbs:
- Thyme
- Oregano
- Basil
These are in addition to salt, pepper, and fresh parsley, which is stirred in at the end.
I like using dried herbs for simplicity, but you can substitute fresh herbs if you’d like, using a 3:1 ratio of fresh herbs to dried ones.
You can also use different herbs based on your preferences, such as rosemary, an Italian seasoning blend, herbs de Provence, etc. And you can also add some different spices to the salt and pepper, such as paprika, onion powder, and even a touch of cayenne if you want a little spice.
Prepping the Red Potatoes for Roasting
The potatoes are easy to prep; just a few quick steps:
- Scrub the potatoes or wash them well with water –There is no need to peel them – the skin is thin and waxy and provides a lot of flavor, so be sure to leave it on!
- Dry the potatoes– Be sure to let them dry thoroughly so they crisp up in the oven. If the skin is still damp, it won’t get crispy.
- Cut in even-size pieces– Cutting the potatoes uniformly ensures that they will cook evenly and you won’t be left with some burnt potatoes while others aren’t done enough.
How to Make Them
These potatoes are quick to get in the oven, but a couple of special steps toward the end make them extraordinary! Here’s a short overview:
- Once the potatoes are washed, dried, and cut, put them in a large bowl and toss them with olive oil, garlic, herbs, and Parmesan cheese.
- Turn them out onto a large pan – I recommend a half-sheet pan or a full-sheet pan if your oven can accommodate it. Spread the potatoes out into an even layer.
- Once the potatoes are golden brown and crisp, take the tray out of the oven and sprinkle with small butter cubes, stirring to help it melt. Then stir in fresh parsley and serve!
Recipe Tips
Making roasted potatoes is pretty straightforward, but here are a few notes and reminders to ensure that they are the best:
- Leave the skin on – They are much more flavorful and crisp with the skin on!
- Dry them completely – This ensures that they crisp up in the oven.
- Cut them evenly – Take the time to cut the potatoes into pieces the same size so they cook evenly.
- Spread in a single layer – Make sure that there are no potatoes on top of one another – this will keep them from getting crispy; they need their own space :)
- Be patient – Getting the potatoes super golden brown and crispy takes some time, so leave them in the oven until they are there!
- Storing Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss them in a dry skillet or place them in a toaster oven to keep them crispy!
Potato Substitutions
If you don’t have red potatoes but still want to make this recipe, you can use other potatoes. The two most common substitutes are:
- Russet potatoes – These are fluffier than red potatoes, and you can roast them with their skin on or peeled (I always opt to leave the skin on).
- Yukon gold potatoes – My go-to forthe best mashed potatoes! You can also use these to roast, but they are probably my least favorite for roasting. Leave the skin on, and they may take extra time to get crisp.
What to Serve with Roasted Red Potatoes
These potatoes make a fabulousside dishto serve alongside nearly any meal, but here are a few suggestions formain dishesand veggies to complete your menu:
- Classic Meatloaf
- Eggplant Parmesan
- Cheesy Chicken with Mushrooms
- Slow Cooker BBQ Brisket
- Cumin and Fennel-Crusted Lamb
- Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
- Green Beans Almondine
- Green Bean Casserole(from scratch)
Other Favorite Potato Recipes
Whether they’re mashed, roasted, baked, or evenFrench fries, potatoes are always a home run! Here are more of our favorites:
Roasted Red Potatoes Video:
If you make this roasted potatoes recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Roasted Red Potatoes with Garlic and Herbs
Yield: 8 to 10 servings
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Amazing roasted red potatoes that are full of flavor and bake up golden brown and crisp.
4.85 (64 ratings)
Ingredients
- 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup (33 g) grated Parmesan cheese
- 2 tablespoons (28 g) unsalted butter, cut into small cubes
- 2 tablespoons minced fresh parsley
Instructions
Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Notes
- Pan Recommendations: Half-sheet pan or a full-sheet pan.
- Potatoes – You can substitute russet or Yukon gold potatoes (see discussion above).
- Herbs – You can use different herbs and spices (see suggestions above).
- Substituting Fresh Herbs – Substitute fresh herbs using a 3:1 ratio of fresh to dry.
- Potato Prep – Scrub, leave the skin on and ensure they are COMPLETELY dry.
- Storing Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To keep them crispy while reheating, toss them in a dry skillet or place them in a toaster oven.
Nutritional values are based on one serving.
Calories: 229kcal, Carbohydrates: 28g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 532mg, Potassium: 793mg, Fiber: 3g, Sugar: 2g, Vitamin A: 220IU, Vitamin C: 16.7mg, Calcium: 74mg, Iron: 1.7mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Side Dish
Cuisine: American
170 Comments on “Roasted Red Potatoes with Garlic and Herbs”
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Marilyn Reed — Reply
These are incredibly delicious! Made them for St Patrick’s day! Attended a party yesterday and brought these, they were gone in no time!
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Jan Siechert — Reply
This turned out great! A potato fan/guest liked them so much he wanted the leftovers. He wouldn’t leave without them.
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Debby — Reply
I have many, many potato recipes during the last 45 years of marriage, trying to find a really good one. I know this is the one when my husband brings home a bag of red potatoes! He really enjoyed these, and they are so easy to make. Thanks for sharing.
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Gloria Demko — Reply
I haven’t tried it yet, my pallet tells me it will be wonderful!!! Redskins are my favorite baking potatoes. I find Redskins better then Idaho for baking. The Redskins turn out so creamy. Thank you for sharing.
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Dana — Reply
I love these potatoes. My local store has started saling these for $4-$5 but theres not a lot in the package. I was trying to figure out what seasoning were used.
Thank you -
Allura — Reply
Can these be frozen and recooked
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EC — Reply
great recipe I have used many times. Thanks for sharing
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ingrid — Reply
Garlic has a tendency to burn, so to avoid that problem instead of mincing I leave the cloves whole and spear them on toothpicks for easy removal halfway through.
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E — Reply
This is an absolute go to in my house and always impresses guests. Have used russets with success, but red potatoes are a little more special.
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Suzanne — Reply
I only have fresh herbs, should I double the quantity for the dried amount(s)?
Also, is it OK to shred the garlic instead of mincing it? -
Kimberly keys — Reply
Garlic herb & parmesan cheese red potatoes the best receipe and so easy to make! Thank-you for sharing!
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Joan Hunter — Reply
This recipe is a 5 + My son would eat these every day.
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Ricky — Reply
Sounds good looks good
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Vikas Khanna — Reply
A healthy recipe. Everyone must try this. Please post more roated potato recipes
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Donna — Reply
This is a regular in our house! I’ve made it so many times, I don’t even need the recipe any more! I use whatever potatoes I have in and cut them up- all good!
Thank you for the recipe! -
Tracy — Reply
This was delicious didn’t have all the spices but made it work with what I had on hand added Cajun seasoning and everyone loved them will definitely be one of our favorite
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Gerald Sprouse — Reply
I have been making this recipe for several months and have been very pleased. Our red potatoes are large so I cut them into smaller pieces. Recently I purchased an Air-Fryer and adjusted your recipe. I cut the oil in half and only cook for 18 minutes at 400 degrees. I stir every 6 minutes. The results are excellent as the potatoes seem to get crisper and we use less oil in the cooking.
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Cindy Cheaney — Reply
I followed the directions exactly, and all of my seasonings were burnt after only 30 minutes in the oven. Mine looked nothing like your photo. I had a tray full of charred mess of seasonings on the potatoes. I even turned the temp down to 350 after 30 minutes hoping it would help. My oven has an accurate temperature reading. Unfortunately, the burnt seasonings made these potatoes inedible.
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Karen petersen — Reply
You were SO right – delicious and easy potato recipe! I poured olive oil over halved red potatoes in a 13 x 9” cake pan. (I eliminated the bowl). Then sprinkled the herbs over the top and rubbed each
Potato to coat. Baked about 50 minutes and sprinkled Parmesan and butter over hot potatoes. They are crunchy and chewy and soft inside. Good. -
Carl Pirro — Reply
Making this dish tonight with steaks on grill. Thanks Michelle for recipe
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Jeanine Bevacqua — Reply
This is a fave for both my family at home and my church family. I’ve adapted it a bit, as we love our veggies! We make it with baby carrots, zucchini, onion, red pepper, even broccoli! It’s fabulous with anything! I made it last night with my Roasted Pork Tenderloin and everyone raved about it! (even though I forgot to add the butter and parsley at the end, oops)
This is one of my go-to dishes that I can always count on and can make using ingredients I have on hand. Thanks!
May I use your link and recipe on my blog? -
Susan Austin — Reply
These potatoes are scrumptious. My family wants them all the time. I put it all together in the morning and put them in the fridge until I’m ready to put in the oven.
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Mindy — Reply
Delicious!!!
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Melissa — Reply
Easy and DELICIOUS! Crispy outside tender inside the spices and garlic give the potatoes incredible flavor! Gonna keep this recipe and make it often!
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Danielle — Reply
I just made this for my family and a 400 degree oven is way to HOT for these potatoes. Mine BURNT!! Next time I will cook them at 350
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Judy — Reply
I made these yesterday and they were a huge hit. My (picky eater) husband said that they were excellent. These potato’s are a new favorite side dish and I know I will get many requests to make them. . Thank you for sharing your family story and thank you for this excellent recipe.
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Grace B — Reply
These potatoes are delicious! Made them for a family dinner last night and they were a hit! I actually cut my potatoes three hours before putting them in the oven and added the olive oil and minced garlic, letting them sit in the fridge covered before adding the rest of the ingredients. These were great, thanks for the recipe!
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Lyndsey — Reply
:3 I wanted to let you know those garlic-herb roasted red potatoes were a huge hit, filling out some leftover steak that desperately needed a side. Not a difficult recipe, right? But, I learned a couple things, too. It’s all in the herb-oil paste smothering those potatoes, not just a sprinkle and an oil dowsing. ^__^ This is why I follow a couple chefs like yourself on culinary blogs: ideas, recipes, inspiration, but I’m constantly learning new bits. It adds to my knowledge, and it’s just straight fun! Thank you for your site and your work!
As we all say now, please stay safe and healthy,
Lyndsey -
Tanya M Fontaine — Reply
These were super delicious! The whole family loved them! Definitely a keeper!!
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betty digangi — Reply
my whole family loved these potatoes will makes this again and again.
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Sherri Metz — Reply
These are AMAZINGLY good! My family loved them!! I think it’s my new favorite way to make potatoes.
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Susanna Zlotnikov — Reply
These were excellent! I followed the recipe exactly and it came out so good. Thank you :)
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Christine Sirois — Reply
My husband works at the local police department. I made these for their Thanksgiving breakfast today. They LOVED the potatoes! Such a hit! Great recipe!
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Bernadette — Reply
Definitely making these again. Easy and delicious! My whole family lived them.
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Kim — Reply
Do you use fresh parmesan cheese or the kind in a tin?
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Michelle — Reply
Hi Kim, I use fresh, but either would be fine here.
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LadyGreenEyes — Reply
Great recipe! I did add a little more oil, to coat the potatoes, but otherwise left everything the same. Awesome flavor, and the whole family loved them.
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Lillian Cowen — Reply
What is a serving aprx..ounces, etc.
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Cherie Krueger — Reply
Very excited to find this exact recipe! Saw a (processed) pre-packaged version of this recipe at the grocery store today and was tempted to buy it, then thought, ” Wait! You could just go buy some little red potatoes and make this yourself with ingredients you have at home, and it will be MUCH healthier!!” (I try to make as much from scratch as possible.) Just out of the oven…YUM!! Thank you!! And they look beautiful! (Sorry, I don’t post to Instagram or you could see.) Will visit your site again!!
Thanks so much!
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Renee — Reply
These are fantastic! Made these as written; only had a pound of red potatoes, so halved the seasoning ingredients. I also didn’t have unsalted butter, just regular salted butter, & it still turned out great! Definitely a keeper!
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Megan — Reply
I just made this with sweet potatoes and they were the best version of sweet potatoes I’ve ever had! Keeping this recipe for later! 😍
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Sage Freeman — Reply
I made these for Easter supper, and they were a huge hit! They were super easy to prepare, and they reheat well. Even though I had used the last of my fresh garlic and used garlic powder instead, and I forgot the fresh parsley at the end, these potatoes were still delish! I will make these over and over again, whenever I need a 5⭐ side dish. Thanx for sharing the recipe!
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Pam — Reply
I made these today and they were sooo yummy! We had them as a side dish for our Easter lunch after church. I made them in the morning and then reheated them covered with foil when we got home. They were perfect. Thanks for a great recipe. I’ll be making this again😁
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Maria — Reply
Wow, best potatoes I’ve ever made! They got rave reviews at Easter dinner. Thank you so much for sharing the recipe for us all to enjoy over and over again!!
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Courtney — Reply
Can these be made ahead of time and reheated?
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Cindy Gilliam — Reply
Made these tonight, I love the flavor of the potatoes. Looking for a cooking tip. I sprayed my pain and followed recipe exactly but my potatoes stuck the pain awful. This is not your recipe problem any recipe I do like this it happens. Help!!🤦🏻♀️
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Michelle — Reply
Hi Cindy, Instead of spraying the pan, try doing a small drizzle of olive oil and just spreading it around with your fingers. Sometimes cooking spray can leave a sticky film on some pans. Hope that helps!
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Cathy — Reply
I want to make these fir a party, they look so good but if I cook them ahead of tome I don’t want to loose the crispy texture. I was going to cook them and put them in a roaster on low. Any suggestions?
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Michelle — Reply
Hi Cathy, I think that should work okay! I can’t guarantee that they will stay crispy, but you’ll retain the best texture that way!
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TJ — Reply
Hello, Love your recipes! Is it possible to be able to print them without a pic of the recipes? Others sites either give you the option to print the pic or some just print the recipe. It would help save my printer ink! Thanks so much!
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Rosemary Knechtel — Reply
Can you cook these jn a roaster instead of the oven. Could you cut the cooking timd down to 350?
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Dave — Reply
These are great – I just made this and we loved it!
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Tracey LaPorte — Reply
I made these, my husband loved them 💞, I did alter slightly, I used minced garlic instead of fresh and I prepped them and let them marinade for about an hour b4 cooking, Ty for a fresh idea
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Muriel Kenny — Reply
Not good idea to toss the parmesan on potatoes before baking, It burns and then ruins the taste of all the potatoes. Better to sprinkle the cheese over at the end or close to the end. I thought about this before baking but did it anyway and it was a mistake.
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Michelle — Reply
Hi Muriel, I’m sorry to hear this didn’t work for you. I’ve made these dozens of times and I’ve never had the Parmesan burn.
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Cami Jo — Reply
Awesome! The family loved it!
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Kristen — Reply
These were amazing!!! My husband isn’t usually a big potato fan. But he immediately said, ‘Wow, these are really good.’ We both went back for seconds. I did cut mine up a little smaller than the recipe calls for, so they cooked for a little less time. Otherwise, I followed the recipe. I will definitely be making again. Thanks for a great recipe!!
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Jennifer Whitt — Reply
Ever considered a small, tabletop oven? Here’s a good reason for one! My mom keeps hers on the covered back porch, so we are able and bake things like this all year!
Thank you for sharing . I’m starting on this recipe right now! -
Rick — Reply
Does the garlic burn at such a high temperature for so long in the oven?
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Michelle — Reply
Hi Rick, I’ve never had that happen, you should be good!
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sílvia — Reply
Hello, I need to know whether I can make them ahead, let’s say the day before and give a quick reheating in the oven?
Do they freeze well?
Thanks,
Sílvia.-
Michelle — Reply
Hi Silvia, This is a recipe that I think is best enjoyed fresh from the oven, but you can reheat them in the oven the next day. I have not tried freezing them and do not know how well they would thaw/reheat.
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Katie — Reply
Amazing dish! Best potatoes! So sweet and candied! Good idea to cut them jagged!
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Melissa — Reply
This recipe was fantastic,very flavorful. They took no time at all to prepare, I’ve been looking for awhile for a great red potato recipe, now my search is over. I’m sure your grandmother would be thrilled that so many people are enjoying her recipe. Thanks for sharing!!
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Sandy — Reply
My husband made these for supper last night to go with meatloaf. We loved the potatoes so much he is making another batch as I type, for tonight’s supper. The seasonings blend well together and the potatoes were done to perfection.
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Erika — Reply
This was amazing! I followed all the directions except since I had 4 lbs rather than 3, I added a bit extra oil and parmesean. My boyfriend and I absolutely loved these. They were even delicious cold in the refrigerator! I ate them right out of the tubberware, so I don’t know what they taste like reheated. Thanks for a great recipe!!!
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JOni — Reply
Awesome Recipe! I cut up my potatoes and let sit in salt water for a few hours or overnight. drain & rinse well before roasting. makes them nice & crispy. anytime I roast veggies & use parchment paper for easy cleaning
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Audrey — Reply
These were easy and delicious. All I had was grated Parmesan in the can, garlic, salt and pepper, and oil. They came out perfectly! I also used a mix of new potatoes and red potatoes and all were perfect. I cut them a bit smaller to speed cook time.
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Crystal Emery — Reply
We have made these potatoes a dozen times now and they are always a favorite. I even like them at room temperature so I’ll cook them up in the morning for breakfast and we’ll snack on the leftovers for the rest of the day. The Parmesan cheese adds just the right balance to all the spices. Thank you!!
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Pam hartman — Reply
We love these potatoes…so yummy!
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pikcat — Reply
I’m going to make fries today but I think this roasted potatoes will be a better dish to try. Thank you for sharing the recipe!
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Tonia — Reply
Want to make these on the grill in foil…have you ever tried and how long would you cook? Thanks so much!
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Michelle — Reply
Hi Tonia, I’ve never done these on the grill, so I’m not sure!
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Cheryl — Reply
Very good and easy to make! Loved it and so did my husband. I did reduce ingredients amounts to fit only 2-4 people.
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Shelby — Reply
Made them- loved them! In all my years of cooking, it has never crossed my mind to add butter to roasted potatoes
and that is why I look at new recipes every day! Even simple recipes can be improved. The seasonings are perfect.
I added a large onion- so good! Thanks for sharing delicious recipes and your beautiful family. -
RobbieAnn Montgomery — Reply
would you make a picture of your sister’s cut up potatoes (like your grandma cut them up)? Please. My grandmother has been gone for almost 35 years and I still miss her. No one made coconut cake like her. You speak so lovingly of your grandma and your sister’s ability to cut roasted potatoes just like grandma did and so we need a picture, lol.
RobbieAnn
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Michelle — Reply
I will try to get one the next time she makes them at my house!
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Sara — Reply
These smelled stand looked delicious while in the oven. But then when I went to turn over potatoes, realized they were sticking to the foil along with all the goodness that coated them. What do you recommend lining baking pan with to avoid this?
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Michelle — Reply
Hi Sara, You shouldn’t line the baking sheet with anything at all; just follow the directions to lightly grease the baking sheet (I prefer oil).
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Gail — Reply
Made these potatoes with pork tenderloins for Christmas dinner. My family loved them! Thank you for a delicious recipe!
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Mary Wazelle — Reply
Very delicious! I had some red potatoes left over from making soup the other day and googled ‘roasted red potatoes’ to see what I could make. These turned out amazing and my son was in love. Definitely something to keep in my wheelhouse from now on.
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Colleen — Reply
If I have to triple the recipe for Christmas Eve dinner, how would that alter the baking time?
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Michelle — Reply
Hi Colleen, If you triple the recipe, you won’t be able to fit it all on one sheet; I would recommend dividing it between three baking sheets and keeping the same baking time.
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Victoria Ruiz — Reply
Leftovers make awesome breakfast potatoes! Just brown on all sides a little more in a skillet!
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Cathy Talbert-Bey — Reply
Tried these for guests they were fantastic! Definitely a keeper recipe. Way to go. Cathy TB
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Laura — Reply
This is an easy and very tasty recipe. I think the Parmesan cheese gives it an added kick but doesn’t overpower the flavor!
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Sue — Reply
I made these yesterday for my brother and husband for Veteran’s Day, they are both Vietnam vets. They didn’t feel like going out to dinner. Everything else I made with the potatoes went unnoticed, they raved about these. Came out crispy and full of flavor. I think I will cut into bigger chunks next time, more like the picture. They are absolutely delicious. Thank you.
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Susan — Reply
Your grandma’s recipe is amazing. Simple to prepare and as delicious as you said. Two recommendations for others trying this recipe (and really, what are you waiting for?) First, the Parmesan brings in a lot of salt, so I used half a teaspoon, not 1 1/2 tsp called for, and it was plenty salty for my taste. Second, do not shrink from adding the full amount of pepper. I almost wimped out but added the full teaspoon and discovered that’s what gives these potatoes their zing.
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Don — Reply
The parmesan cheese stuck to the bottom of the pan only 30 minutes in. Maybe add parmesan at the end with the butter.
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kr — Reply
I would eat a bowl of those
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Valerie L. — Reply
I made these potatoes last night to accompany a favorite crockpot Pot Roast recipe that I frequently make and they were delicious. Your recipe is very similar to the recipe for Oven Roasted Red-Skinned Potatoes that I have made for years. However, the addition of the Parmesan cheese, as well as the butter at the end make it the Piece de Resistance and just added that special finishing touch to the recipe. Thanks so much for sharing this recipe, as well as your special memories of your grandmother., Michelle.
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Michelle —
I’m so thrilled you enjoyed these Valerie! Thanks so much for taking the time to stop back and share your review!
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Chris — Reply
These potatoes are amazing! This is my go to recipe for potatoes. Thank you for Sharing this recipe with us.
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Galen Muhammad — Reply
Thanks for this simple recipe!
DELICIOUS!!
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candy — Reply
I just love your videos and the food you make looks so awesome.
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Renee — Reply
This was a great recipe! My daughter, who doesn’t like potatoes, LOVED this!
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Julia Tassin — Reply
Just made this and wow! The perfect side or even a tasty snack. Added in a few gold potatoes..very delicious. My two year old son is a super picky eater and he gobbled up every potato on his plate. Even seconds! This recipe is definitely a keeper. Thank you for sharing
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Selene Hummer — Reply
Can you put in crock pot to keep warm?
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Michelle — Reply
Hi Selene, You could, but they would lose their texture (crisp on the outside).
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rose ahrens — Reply
Easy, quick and delish. A definite redo.
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Julie G. — Reply
I made your garlic-herb and Parmesan roasted potatoes along with the no-bake Oreo dessert last night for guests. Both were very easy to make and a huge hit! I loved these recipes and will be making them again for summer parties. Thanks!!!
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wendy m gianino — Reply
So good
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breezermom — Reply
These potatoes were amazing! I’ve roasted many versions of red potatoes, but this one has turned out to be the best so fat. Thanks for sharing your recipe.
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marilyn — Reply
made it for Easter dinner with ham! Excellent
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Laurie E — Reply
I made these today as a side dish for our Easter dinner. Let me first say that I have never made Easter dinner before AND I have never made roasted potatoes before! Carol yf
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Laurie E — Reply
Lol, my 21 month old granddaughter hit my phone before I was done posting!
Anyway, my family L.O.V.E.D. everything about these potatoes! They were oh so good! They are on the menu again! I loved how easy they were to prepare, too! Thanks so much for this recipe, Michelle! Happy Easter!
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Marilyn — Reply
Omg… amazing & easy
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Ivey — Reply
These potatoes were great! Didn’t need to change a thing about them :)
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Sabrina — Reply
nice recipe, a good one to have ready at all times, I really like these crispy so glad you make them that way! Also love the parmesan, thank you!
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Json Converter — Reply
It’s dilicious!Thank you very much in advance, for your lovely recipes.
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Eric — Reply
We made these tonight for our anniversary dinner, absolutely stellar! We’ll be saving this recipe.
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Laura — Reply
Do you use dried thyme leaves or ground thyme? I have both and I’m not sure which is considered standard for dried thyme measurement. These look delicious!
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Michelle — Reply
Hi Laura, I use dried thyme leaves. Enjoy!
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Steve — Reply
These re really good but f you ant to add a great flavor to any roasted potato, use bacon dripping (grease) instead of olive oil. Any southern cook worth their salt will save the grease after frying up bacon. A small spoon of it in green beans or collard greens or black eyed peas just makes them taste like home!
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Cindy — Reply
This recipe was awesome! The flavor was amazing. I didn’t have any thyme, so I used a drop 💧 of thyme essential oil! We ate it all before I thought to snap a picture! I actually had to cook this in a toaster oven. It took a bit longer to bake, but still perfect! Don’t forget the butter at the end!😋
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Gail — Reply
Loved this dish. Husband said they were the best oven roasted potatoes that he has tasted. I’ll be making this recipe on a regular basis.
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Kristi — Reply
This recipe is fantastic. Best potatoes I’ve ever had !!!
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Marisa Franca @ All Our Way — Reply
Hi, Michelle! I had to chuckle at some of the comments. Too much garlic? Obviously, they aren’t Italian. I have yet to find a dish when made properly is overwhelming in the garlic department. In fact, I’ve made roasted chicken with 15+ cloves of garlic. I’ve made something similar to this for years. I haven’t added the butter or the parmesan at the end. What a nice addition. I made an Ina Garten recipe not too long ago that was very tasty. Will be stopping at the Farmer’s Market for some new red potatoes.
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Nancy Moore — Reply
Wow, eating these potatoes right now. In one word, they are perfect! Followed the recipe, I love how you get that little tasty crunch on the outside and red potatoey goodness on the inside. Thank you!!!
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Maxine — Reply
These look so delicious! I love when you share stories about your grandmother’s cooking and the special place it holds in your heart and at your table. I’m going to make these this week to accompany baked salmon.
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Donna — Reply
Love these and so does everyone else who eat them at our house. I have to give them the recipe or else they cry and won’t leave the premises!!
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Donna — Reply
These are finger lickin’ good! Oh how we love these. My daughter makes these for her family now. Everyone loves these!!
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Pam Wolff — Reply
Would the potatoes still have enough flavor if I omitted the thyme. I really don’t care for the flavor. It’s rather strong. The picture looks wonderful and I will be making these tomorrow for Thanksgiving. ?
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Michelle — Reply
Hi Pam, You could definitely omit the thyme and they would still have plenty of flavor. Enjoy! :)
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Brianna — Reply
These are hands down the best roasted potatoes I have ever made! Seriously, these are like crack potatoes! Thanks for the recipe.
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Chris — Reply
Great recipe! I made these the first time for my family with 1.5lbs of potatoes & halved the recipe. I added some shredded cheese for my kids, but kept the rest the same. The next time I did it for a potluck and it was such a hit that I doubled it the next time!
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Cele Sterling — Reply
What would the measurements be if using fresh herbs? I can never remember.
These sound delicious.-
Michelle — Reply
Hi Cele, Dried herbs are stronger and you usually use ⅓ of what you would use for fresh. So, if you want to use fresh, simply multiply the measurements by 3.
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Theresa — Reply
This recipe worked perfectly for me. We’ve eaten them two days this week alone. I decided to make up a 1/2cup spice jar of the herbs and spices so that when I go to make them I already have the mix ready to go. Thank you so much.
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Donna — Reply
Great idea! Timesaver!!!
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Andrew — Reply
Bruh is that not too much garlic??
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Andrew — Reply
My bowl literally smelled only like garlic so I removed most of it. Are you sure thats normal?
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Andrew —
And I did not use whole garlic
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Michelle —
I’m not sure what you mean that you did not use whole garlic, but yes, 6 cloves of garlic is correct. Obviously garlic is the first word in the title, so they are garlic-flavored, but not at all overpowering with all of the other seasonings.
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Chris —
I cheated once and used garlic powder. I advise “seasoning to desired taste” because it seemed stronger than actual cloves.
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Lizabeth — Reply
Any chance these can be frozen?
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Michelle — Reply
Hi Lizabeth, I’ve never tried to freeze though, so I have no idea.
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Christine — Reply
These are delicious. My family loved them so much, that I made them twice this week. I love that you can throw them together so easily, and have them roasting while you put together the rest of your dinner. This recipe is a keeper! Thank you!
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Elizabeth — Reply
THE BEST POTATOES!! Full of flavor, perfectly crunchy, a huge hit with my family. Thank you so much for sharing!
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Diana — Reply
I made these tonight and my kids who are normally so picky loved them! I thought they were delicious too. :)
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Berna — Reply
Made these for lunch today… Fabulous! Great flavor, went perfectly with pulled pork and slaw. Thank you!
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Shannon — Reply
These were delicious. My daughter said they were one of her favorite potato recipes I have made.
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Lynnette — Reply
I started making these potatoes and then I saw that I had no parmesan cheese left. Not to worry, they were still delicious…and a tad bit healthier! Ha. Thanks. :)
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Sharon — Reply
These potatoes were fantastic and they smelled so good while baking! Thank you to both you and your Grandma for sharing. These will go in the regular rotation and that’s saying something if my hubby will agree to forgo his mashed potatoes to include these! Of course, I almost choked on a bite of potato when I saw him head to the fridge to get out the ketchup. All the flavors in this dish and he gets out the ketchup! I’m still shaking my head……As for me, I squirreled away the leftovers in a container, hidden very carefully in the fridge for lunch tomorrow. Yum!
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Mary — Reply
Is there a way to find out the nutritional information on these red roasted potatoes? They are wonderful but I need to confirm the sodium and fat since I’m trying to find recipies that my husband can have after having a heart attack 6 weeks ago.
Thanks
Mary-
Michelle — Reply
Hi Mary, I would recommend looking at the packaging of the ingredients that you are using and then dividing that by the number of servings you want to get out of the recipe. I don’t post nutritional information because there could be vast differences between different brands and I’m afraid I couldn’t guarantee its accuracy.
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Sue — Reply
I made these roasted potatoes two weeks ago and then made them again at Easter. They were amazing! Try them, you’ll be glad you did!!
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Allison — Reply
I made these for dinner tonight and they were delicious. So happy to have a new potato recipe to share.
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Aradhana — Reply
Hi,
I tried this recipe excluded parsley and thyme and basil. It came out really good. Many thanks for such a wonderful recipe. Everyone loved it at home :)Thanks again.
keep posting…
Aradhana -
Sydney — Reply
Made these last weekend – they are addictive! And easy, to boot. Just a heads up they didn’t reheat very well, so keep that in mind. Thanks for another great recipe!
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Kris — Reply
I made these last night and they are SO good! Will definitely make them again!
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Trinity — Reply
A little Paprika is nice too. Also, if you parboil the potatoes( I know it is another step) they come out extra crispy!
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Lucia — Reply
Actually, the potatoes You make are probably wonderful.
I have a theory. It’s not your grandmother’s potatoes you’re craving on Sundays…it’s your grandmother.
She’s there in you and all the wonderful memories you’re creating for your family in her name.
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Darlene — Reply
OMG! I think I found a new side for the greek salsa chicken recipe i love and make regularly. All I have to do is figure out a temp conversion since the chicken cooks at 450.
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Joanna — Reply
Simplicity is the best…and the most delicious! (I’d swap olive oil for coconut oil to add that extra lightness) :)
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Antigone — Reply
I have been searching for a Red Potatoe recipe! I am sure this will be great and since I don’t know how your Grandma cut the Potatoes I am sure your recipe will be great! Thanks for these and the photos of your baby boy and your dogs! :)
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Robby — Reply
I am on this! OK, once the temps drop enough that it doesn’t seem insane to turn the oven on. These look so good, I may even given in before then.
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Sprinkles of Sweetness — Reply
Mmmm! I love potatoes in any form, so I’m definitely going to make this.
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Lois Edwards — Reply
Love roasted potatoes with this combo. Sometimes I just use Dijon, garlic and parsley for a change up.
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Sally — Reply
These are on my dinner menu. You should make a video of your sister cutting the potatoes.
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Syd900 — Reply
Yeah, makes a bit too much sense? Im kinda w/ Sally here. As a guy who realllly knows meat and potatoes, tons of recipes ( in my head)that i share w/nobody. Except letting others enjoythis cut thing puzzles me. Not many ways to cut/wedge a redEspecially baby reds. Slice slice- done. Assuming you’re still cool, Have sis make a how to vid. Simple. Then cook your recipe with the oring. cut… I think your gonna find the only thing really missing is your grandma, and not having to cook em yourself, i descrepensy
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Syd900 —
Of course I hit send on last line….. meaning to say, 1 descrepensy, in the pictures of your dish there was skin on your reds, you mentioned your grandma peeling them to prep in oven, but likely more to do w/a tweek on your herb mix. Them Italian herbs vary in flavor,; how much, how fresh, brand, etc. Even if a recipe was written, your dish will evolve a bit here and there. old recipes evolve
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Aleeha — Reply
I love potatotes.
I love garlic.
I love cheese.
I know what to make tonight.
Aleeha xXx
http://www.halesaaw.com -
Joshua Hampton — Reply
Those roasted potatoes look wonderful. It’s rather sad when you can’t make a dish just like how your loved one used to make it, but I think what’s important is at least you try to.
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Stephanie — Reply
I just made Ina’s Roasted Potatoes with Garlic on Sunday for the first time and they were a hit! Definitely a side that we’ll be seeing a lot. Can’t wait to try this combo recipe!
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Beachside Baker — Reply
Oh my goodness, that sounds delicious!!!
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wendyworldly — Reply
They sound so yummy. It’s sad when you can’t replicate exactly what a loved one used to make. There are several items of my mom’s that I’d love to do like hers. Maybe the thing is though that you start a new flavour sensation and it will be remembered by the next generation.
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Tom @ Raise Your Garden — Reply
Oh My, I bet your husband asked you to marry him after making these potatoes. I mean, I know these would have motivated me to save for that ring. Wow. Crunchy and loaded in flavor. I could eat these tators all day long!
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serenity 4 a day — Reply
I need to take a potato side dish for a dinner this weekend and would love to make these. Can I prepare them before I leave, wrap them in foil, and warm up in the hostess’s oven when I get there?
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Michelle —
I think that should work!
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