Roasted Red Potatoes are easy, quick and delicious making them the perfect side for chicken, fish, beef and pork. These delectable potatoes are coated in herbs and Parmesan and roasted to crispy golden perfection. I love to serve them with Oven Baked Beef Brisket and Lemon Pepper Chicken.
Boy summer is here at last and with it comes endless activities and events. All fun but nevertheless very busy. These easy roasted potatoes are the best. They are so quick to prep because all the combining of ingredients is best done in a one gallon storage bag so clean up is a breeze. We love these potatoes with steak, roast, grilled and baked chicken, and even fried fish. I use small red potatoes cut in half but the larger ones will work as well if they are cut in wedges.
How do you make Roasted Red Potatoes?
Start by slicing your potatoes in half and dry them real well. If using large red potatoes slice in wedges. Next place the potatoes in a one gallon storage bag. Now add the oil and shake to coat all the wedges. Then add the basil, rosemary, oregano, garlic powder, onion powder, salt and pepper to the bag. Shake to coat the potatoes well. Next add the grated Parmesan cheese and shake to coat pressing the cheese against the potatoes.
Now place the potatoes on a well greased baking sheet cut side down in a single layer. Press any remaining cheese mixture in the bag to the potatoes. Then bake for about 25 minutes and then carefully using a thin spatula scoop up under the potatoes and the Parmesan and flip them over. Finally bake for another 5-10 minutes or until golden brown.
Helpful tips for making Roasted Red Potatoes
- Dry the potatoes well after washing and slicing
- These potatoes make an excellent appetizer served with bleu cheese cream sauce or spicy chipotle ketchup.
- Buy really good quality Parmesan cheese. It really does make a difference
- Place the potatoes fairly close to each other on the cookie sheet because Parmesan has a tendency to melt and you want it to stick to the next potato. When you flip them over you can spread them out a bit for further browning.
- Use a well seasoned baking sheet and spray with a nonstick cooking spray or coat with canola or vegetable oil.
- When you flip the potatoes use a thin spatula so you can scoop up under the Parmesan Cheese.
They are dependable, delectable and oh so easy! Put these potatoes on your to try list today. You and yours will be tickled pink that you did.
More potato recipes you will love!
- Skillet German Potato Salad
- Irish Nachos
- Copycat Cracker Barrel Hash Brown Casserole
- Grandma’s Creamy Dill Pickle Potato Salad
- Traditional Irish Colcannon Potatoes and Cabbage
This post was originally published May 12, 2018 and was republished April 5, 2020 with new content.Print
Roasted Red Potatoes
Delectable crispy roasted red potatoes made with fresh Parmesan Cheese, rosemary, oregano and basil. A family friendly recipe that goes great with braised beef, grilled chicken and roasted pork tenderloin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: potato side
- Method: roast
- Cuisine: American
- 2 lbs small red potatoes cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely grated fresh Parmesan
- canola oil
- Preheat oven to 375 degrees. Dry potatoes thoroughly with paper towels.
- Place potatoes in one gallon storage bag. Add olive oil and shake to coat all the potatoes. Add basil, rosemary, oregano, garlic powder, onion powder, salt and pepper to bag. Shake to coat well. Add the Parmesan cheese and shake to coat.
- Coat baking sheet heavily with canola or vegetable oil or spray with nonstick spray. Arrange potatoes flesh side down in single layer on cookie sheet pressing any loose Parmesan/spice mixture back on to the flesh side of the potatoes as you scoop them out out of the bag. Bake for 25 minutes. Remove from oven and carefully flip potatoes so the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.
When you flip the potatoes use a thin spatula so you can scoop under the Parmesan. I use the small red potatoes because they are easier to work with and they cook faster.
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