Three-Herb Garlic Parmesan Roasted Potatoes: Golden and a little crispy on the outside. Tender and fluffy on the inside! These easy-to-make herb garlic parmesan roasted potatoes are the perfect homestyle roasted potatoes to serve for breakfast, brunch, or as a side dish for dinner.
This post may contain affiliate links. Read my full disclosure policy.
Garlic Parmesan Roasted Potatoes
These are definitely THE garlic parmesan roasted potatoes that you’ll want to add to your repertoire of tried and tested recipes! Quick to make and will soon become a family favorite!
What I love about this recipe is that it’s super simple to make. Honestly, I just can’t see how you could mess this recipe up.
Prefer to watch a video?
What Kind of Potatoes Can You Use?
Feel free to use any kind of potato you like or have on-hand:
- Yukon Gold
- Red Skin Potatoes
- Russet Potatoes/Idaho Potatoes
- New Potatoes
- Fingerling Potatoes
I’m using small Yukon Gold potatoes and they are my potato of choice for this recipe! I just love the way they taste! The flavor compliments all the herbs and other ingredients in this recipe perfectly! They’re a little buttery without being starchy like an Idaho or russet potato and they’re not waxy like a red skin potato. I also love that they just look a little more elegant than other potatoes, too.
Note: While you can substitute with any potato of choice, the flavor, as well as cooking time, will vary. If you decide to use russet potatoes, hold off on adding the parmesan cheese until the last 10 minutes of cooking. Russet potatoes take longer to cook and the parmesan cheese will burn before the potatoes are finished if you add it too early in the roasting process.
What You Need to Make Three-Herb Garlic Parmesan Potatoes
- Parmesan Cheese
- Lemon Zest
- Extra Virgin Olive Oil
- Freshly Cracked Black Pepper
- Kosher Salt or Sea Salt
- A Baking Sheet
- Parchment Paper (for easy clean up)
Quick Overview: How to Make Three-Herb Garlic Parmesan Roasted Potatoes
The full recipe and instructions are in the printable recipe card below.
- Prep the potatoes: wash the potatoes to remove dirt, pat them dry and cut into one-inch chunks. Then place them onto a prepared baking sheet.
- Chop the garlic and herbs: finely chop the rosemary, thyme, and chives sprinkle them over potatoes. Drizzle with 1/2 cup extra virgin olive oil. Add kosher salt, freshly cracked black pepper, and lemon zest. Toss all the ingredients together with your hands until the potatoes are evenly coated.
- Sprinkle with parmesan cheese: you want the parmesan cheese to lay on top of the potatoes so that they help create a nice golden crisp crust on top. Place into a pre-heated oven. Bake until golden brown (about 30-35 minutes).
- Garnish: Add more fresh parmesan cheese before serving.
Making the Best Herb Garlic Parmesan Roasted Potatoes
- Make sure potatoes are evenly sized and no bigger than one-inch thick.
- Start with a hot pre-heated oven. A hot oven is key to getting that crisp skin and fluffy, tender center.
- Place your baking sheet in the hot oven so that it can warm-up for about 2 minutes before adding potatoes and other ingredients. This will make the outer part crisp up faster.
- Spread out the potatoes on the sheet pan to avoid overcrowding.
- Be generous with the olive oil. Make adjustments as needed to make sure all potatoes are well coated with olive oil.
What to Eat with Herb Garlic Parmesan Roasted Potatoes
My absolute favorite thing to eat with roasted potatoes is Creme Fraiche!
Creme fraiche is a French cultured cream that is similar to sour cream only that it tastes ten times better!! It has a higher fat content than sour cream, it’s still a little tangy without being overly sour. It’s so extremely smooth, rich, creamy, a little buttery. It’s highly addictive and so worth a try!
Where can you buy creme fraiche? I buy my creme fraiche from Trader Joe’s, but it should be available in the gourmet cheese section at most grocery stores. If you’re feeling up to the challenge, you can even make your own creme fraiche at home with just buttermilk and heavy cream. Wouldn’t that be fun?
Regular sour cream will taste fine, too. But, if you want that extra decadence, creme fraiche is a must-try! You’ll wonder how you ever lived without creme fraiche in your life.
I added lemon zest for that little extra surprise flavor and it goes so well in this recipe!
I absolutely love rosemary in any roasted potatoes recipe! You can easily slide the rosemary leaves off of the stem, like this.
Three herbs and garlic give an earthy and rustic flavor.
Finely chop rosemary, thyme, chives, and garlic.
Cut potatoes into roughly one-inch chunks.
Toss potatoes with garlic, rosemary, thyme, chives, freshly cracked black pepper, and kosher salt.
Using a rasp grater (or a cheese grater), grate only the yellow surface of the lemon in one long stroke from one end to the other end. Be sure not to grate too deeply into the white pith part of the lemon. The white pith is bitter, which you don’t want.
Sprinkle lemon zest, over the potatoes. With clean hands, mix potatoes until they are evenly coated with all the added ingredients.
Lastly, sprinkle parmesan cheese over the top of the potatoes.
Do not mix potatoes after adding the parmesan cheese.
Bake until golden brown for about 30 minutes.
Sprinkle with another dusting of parmesan cheese before serving.
Who can resist herb garlic parmesan roasted potatoes?
More Easy & Delicious Recipes!
- Brie Cheese with Pear, Pecan and Honey Crostini
- Herbed Goat Cheese Dip with Garlic Roasted Cherry Tomatoes
- Oven-Baked S’mores
- 12 Yukon Gold potatoes
- 1/2 Cup extra virgin olive oil
- 1/2 Cup grated Parmesan cheese. Plus 2 Tablespoons for sprinkling on top after cooking.
- 2 Tablespoons Rosemary, finely chopped
- 2 Tablespoons Thyme, finely chopped
- 2 Tablespoons Chives, finely chopped
- 5 garlic cloves, finely chopped
- Zest of 1 lemon
- 1 Tablespoon kosher salt
- 2 Teaspoons freshly cracked black pepper
- Pre-heat oven to 400F (200C). Line a baking sheet with parchment paper and set aside.
- Wash potatoes to remove any dirt, pat them dry, and cut into one-inch chunks. Then place them onto the prepared baking sheet.
- Sprinkle garlic, rosemary, thyme, and chives over potatoes. Then drizzle with 1/2 cup extra virgin olive oil, kosher salt, freshly cracked black pepper, and lemon zest. Mix all ingredients together with your hands until the potatoes are evenly coated with the ingredients.
- Lastly, sprinkle the top with parmesan cheese (do not mix after adding the parmesan cheese) and place into a preheated oven. Bake until golden brown (about 30-35 minutes). See notes below if using russet or Idaho potatoes.
- Sprinkle with more fresh parmesan cheese before serving.
While you can substitute with any potato of choice, the flavor, as well as cooking time, will vary.
For russet or Idaho potatoes, hold off on adding the parmesan cheese until the last 10 minutes of cooking. Russet potatoes take longer to cook and the parmesan cheese will burn before the potatoes are finished if you add it too early in the roasting process.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 890mgCarbohydrates: 47gFiber: 5gSugar: 3gProtein: 7g