These oven roasted potatoes are baby potatoes coated in olive oil, garlic, herbs and parmesan cheese, then baked until golden brown and crispy. A simple yet totally satisfying side dish that pairs well with roasted chicken, grilled steak or baked salmon.
You can never go wrong with potatoes – they’re inexpensive, nutritious, filling and of course, delicious. These oven roasted potatoes are easy to make, yet full of savory flavors.
How do you make oven roasted potatoes?
Cut baby potatoes in half, then toss them in a mixture of olive oil, Italian seasoning, garlic, parmesan cheese, salt and pepper. Place the potatoes in a single layer on a sheet pan. Roast the potatoes until they’re golden brown and tender, which takes about 35-40 minutes. Sprinkle fresh parsley over the finished dish, then serve and enjoy.
How do you make roasted potatoes crispy?
The best way to get potatoes to crisp in the oven is to coat them with oil and bake them at a high temperature. The exteriors will be browned and crispy while the interior is soft and fluffy. It’s also critical to make sure your potatoes are in a single layer.
Which potatoes are best for roasting?
I like to use baby potatoes for roasting, simply because they look elegant, hold their shape and crisp up nicely. Any variety will work such as Yukon Gold, red potatoes or even fingerling potatoes.
Tips for the perfect oven roasted potatoes
- If you don’t have baby potatoes, feel free to use larger potatoes that have been cut into 1 1/2 inch pieces. You can also cut larger potatoes into wedges to make baked french fries.
- I find that this dish is best served immediately, as the potatoes will soften over time as they cool. Any leftovers will stay fresh in the refrigerator for up to 3 days. You can reheat your potatoes on the stove top or in the oven until crispy, which will take about 10-15 minutes.
- If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome.
- You can use other seasonings to mix things up a bit such as Cajun spice, a little cayenne pepper for heat, smoked paprika, seasoned salt or even chili powder.
- This recipe calls for dried Italian seasoning which is a blend of herbs that includes basil, oregano, rosemary and parsley. You can find this seasoning in the spice aisle of most grocery stores. If you can’t locate this product, feel free to combine equal amounts of the dried herbs to make your own.
- Herbs: Instead of parsley, you can use fresh chopped dill, chives or basil.
- Cheese: Like your potatoes extra cheesy? Add a handful of shredded mozzarella, Monterey Jack or cheddar cheese during the last 5 minutes of the baking time.
- Veggies: You can add some vegetables to the roasting pan such as sliced carrots, parsnips, red onions or brussels sprouts.
- Flavorings: Sprinkle on some extra flavor at the end by adding cooked crumbled bacon, olives or sun dried tomatoes.
- Protein: Turn this into a main course by adding sliced cooked sausage to the pan such as smoked chicken apple sausage or kielbasa.
This dish is quick and easy enough to prepare on a busy weeknight, but elegant looking with the baby potatoes so you can even serve it to company. However you choose to serve your potatoes, they’re sure to be a big hit.
More delicious ways to enjoy potatoes
- Hasselback Potatoes
- Potato Skins
- Garlic Mashed Potatoes
- Loaded Mashed Potato Casserole
- Grilled Potato Foil Packets
Oven Roasted Potatoes Video
Oven Roasted Potatoes
- 1 1/2 pounds baby potatoes halved, can use any variety you like
- 1/4 cup olive oil
- 2 teaspoons garlic minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- cooking spray
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve immediately.