Garlic Parmesan Roasted Red Potatoes are an easy side you’ll want to serve with all your favorite meals. From weeknights to holidays, they’re a dinner win!
I’m sure you’ve figured it out by now but were a meat and potatoes family. As much as I love different foods carbs as my go-to dinner side. It doesn’t matter if it’s pasta, rice, or potatoes, I’m a carb lover.
These Garlic Parmesan Roasted Red Potatoes are my latest obsession. Oven-roasted and oh so yummy. These potatoes are a great recipe to go along with any meal you’re making!
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When it comes to serving up a side to go with dinner, potatoes are always a win at our dinner table. It doesn’t matter if it’s mashed potatoes, baked potatoes, or scalloped potatoes. But these roasted red potatoes are one of my favorite potato recipes.
I can mix everything up and get them baking while I prepare the rest of our meal. They’re a set and forget side dish that makes dinner time less stressful for me.
Ingredients for this Roasted Red Potatoes Recipe
- Small red potatoes
- Olive oil
- Dried oregano
- Dried basil
- Salt & pepper
- Parmesan cheese
- Unsalted butter
- Fresh parsley
How many red potatoes are in a pound?
There are 7 to 9 small potatoes OR 3 to 4 medium potatoes in 1 pound.
Are red potatoes good for baking?
Generally, you want to use waxy potatoes (like these) in a recipe where the potato needs to keep its shape.
You can also bake small or mini red potatoes whole and smash them after baking. They’re delicious!
Are red potatoes healthier than regular potatoes?
In some aspects, yes. Red potatoes have fewer calories, carbs, and fiber, and slightly more vitamin K and niacin than russet potatoes. However, the way you prepare your potatoes has a lot to do with how “healthy” they really are for you.
How to Roast Red Potatoes
Preheat your oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray.
Cut the potatoes and then place them in a large bowl. Pour olive oil over the potatoes and toss until they are coated in oil.
Sprinkle the oregano, basil, paprika, salt, pepper, minced garlic, and Parmesan over the potatoes. Toss until the potatoes are covered with seasoning and cheese.
Pour the potatoes onto your prepared baking sheet. Be sure to get all the cheese and seasonings out of the bowl too. Spread the potatoes into an even layer on the sheet.
Roast in the oven for 40 to 45 minutes, or until the potatoes are browned and crisp and fork-tender.
Carefully remove your baking sheet from the oven and use a spatula to loosen the potatoes from the pan.
Drizzle the roasted potatoes with melted butter. Stir the potatoes around on the baking sheet to get the butter all over them. Transfer to a serving bowl, and top your potatoes with parsley
As these garlic roasted red potatoes bake, the parmesan cheese gets all melty and crisped up. These potatoes are so good everyone at the table will say “YUM!”
I could eat these potatoes for every meal! I like a dollop of sour cream on my oven roasted red potatoes, but they’re just as good straight up. Make these roasted red skin potatoes tonight. They’ll be a hit for sure!
What are red potatoes good for?
I love using these potatoes in lots of recipes!
- Julie’s Best Potato Salad
- Smoked Sausage and Potatoes Foil Packet Meal
- Tomato Beef Stew
- Irish Potato Bites
- Instant Pot Old-Fashioned Pot Roast
- 2 pounds small red potatoes, rinsed & cut into's bite-sized pieces
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoons fresh parsley, finely chopped
- Preheat your oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray.
- Place the potatoes in a large mixing bowl. Pour olive oil over the potatoes and toss to coat.
- Sprinkle the oregano, basil, paprika, salt, pepper, garlic and Parmesan over the potatoes. Toss until evenly coated.
- Pour the potatoes onto your prepared baking sheet. Be sure to get all the cheese and seasonings out of the bowl too. Spread the potatoes into an even layer on the sheet.
- Bake for 40 to 45 minutes, or until the potatoes are golden and fork tender.
- Carefully remove from the oven and use a spatula to loosen the potatoes from the pan.
- Drizzle the potatoes with butter and stir to coat. Top with parsley and stir to combine. Transfer to a serving bowl.