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.

I often serve potatoes alongside our meals. Some of my family’s favorite potato side dish recipes include baked potato wedges, crock pot mashed potatoes and these super flavorful oven roasted potatoes.

Oven roasted potatoes coated in garlic and herbs, then garnished with parsley.

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.

Oven Roasted Potatoes Ingredients

To make this recipe, you will need baby potatoes, olive oil, garlic, kosher salt, black pepper, Italian seasoning, parmesan cheese and fresh parsley.

How Do You Make Oven Roasted Potatoes?

Cut the 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.

Whole potatoes on a sheet pan.

Tips For The Perfect 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 for 10-15 minutes.
  • Serve your potatoes alongside main course options such as beef coated in London broil marinade, Instant Pot whole chicken, stuffed bell peppers, smoked chicken breast and seared ahi tuna.
  • You can use other seasonings to mix things up a bit including Cajun seasoning, a little cayenne pepper for heat, garlic powder, smoked paprika, seasoned salt or even chili powder.

Quick Tip

If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome.

Cut potatoes tossed in olive oil and herbs.

Recipe FAQs

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 potatoes, red potatoes or even fingerling potatoes. Russet potatoes will also work well.

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.

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Red potatoes coated in seasonings on a sheet pan.

Flavor Variations

  • Herbs: Instead of parsley, you can use fresh chopped dill, thyme, 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: Add other veggies to the roasting pan such as sweet potatoes, 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.
Oven roasted potatoes on a plate with steak and green beans.

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!

More Great Potato Recipes

Oven Roasted Potatoes Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 26 votes

Oven Roasted Potatoes

AuthorSara Welch
Oven roasted potatoes coated in garlic and herbs, then garnished with parsley.
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.
Time
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Side Dish
Cuisine American
Serves 6

Ingredients 

  • 1 1/2 pounds baby potatoes halved, can use any variety you like
  • 1/4 cup olive oil
  • 2 teaspoons garlic minced
  • 1 1/2 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

Instructions 

  • 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.

Notes

  1. If you don’t have baby potatoes, use large red potatoes cut into 1 inch pieces.
  2. If you can, use freshly grated parmesan cheese, it makes a big difference in the final outcome.

Nutrition

Calories: 261kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 728mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 9.7mg | Calcium: 96mg | Iron: 1.7mg

Hello! I’m Sara!

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Comments

  1. 5 stars
    My husband hates and I mean HATES garlic! While these were cooking he kept making a face…”garlic” 🤪. Well he ate half the pan and said they were so good we should have them every night!!!! They were DELICIOUS! Thank you for your recipe! I will surely be making it again!

  2. 5 stars
    Excellent potatoes. I halved the recipe for myself and hubby’s dinner. I substituted garlic infused olive oil for the regular olive oil and because I’m lazy I used jarred garlic and store brand grated cheese. Nonetheless, husband loved them and we will make them again.

  3. 5 stars
    Great recipe, very tasty. I cut up regular-size red potatoes, leaving the skin on, and it worked fine. Will make this one again.

  4. 5 stars
    Super easy, but I substituted oregano in place of Italian seasoning, as we have onion allergies. They were delicious!

  5. 5 stars
    These are delicious ! These tiny potatoes go with meals , snacks and just about anything. My family raved.

  6. 5 stars
    These are so delicious!! They’re packed with flavor and don’t need anything added to them. They have a nice crunch on the skin. When I make pot roast I normally put carrots and potatoes in with the roast in the slow cooker; however, I had to do a double roast and the potatoes didn’t fit. Found this recipe and I will never make the potatoes in the slow cooker again. These are so much better!!

  7. 5 stars
    My family and I loved these potatoes. They have such great flavor, no need for ketchup. I will be making these again😋 Thank you for the recipe.

  8. 5 stars
    Wonderful mix of flavors & so easy! I had to leave the Parmesan out, bc I didn’t have any, but the flavor was still terrific.

  9. 5 stars
    Served these with dinner last night and they didn’t disappoint! Paired perfectly with your recipe for roasted chicken and the whole family loved them!

  10. 5 stars
    Can there be any other way to enjoy potatoes?? This has to be the VERY BEST method for preparation. Easy, delicious and GONE in seconds…