Roasted New Potatoes With Parmesan And Fresh Herbs

Roasted new potatoes with parmesan and fresh herbs is an easy side dish sure to please everyone.  They are golden and crispy on the outside and tender and flaky on the inside.

Roasted New Potatoes With Parmesan And Fresh Herbs | Green Valley Kitchen

One of the things I like about blogging is the inspiration you get from other bloggers.  Recently my friend Traci, from Vanilla and Bean, posted a great side dish and I realized that I don’t have very many side dishes on my blog. So today I’m sharing an easy side dish – roasted new potatoes with parmesan and fresh herbs.

Roasted New Potatoes With Parmesan And Fresh Herbs | Green Valley Kitchen

Roasting new potatoes couldn’t be easier.  Just chop them in half and toss with a little olive oil, garlic, salt and pepper.  Roast for about 35 minutes and they come out crispy and golden brown on the outside and flaky and tender on the inside. Next, sprinkle them with a little freshly grated parmesan cheese and finely, minced herbs and you’ve got the perfect side dish that everyone loves.

Roasted New Potatoes With Parmesan And Fresh Herbs | Green Valley Kitchen

A couple of notes:

  • For the fresh herbs, I used parsley and thyme, but you can use any fresh herbs that you like.
  • Start checking your potatoes around 30 minutes.  Mine have been ready pretty consistently around 35 minutes but every oven is different.
  • No need to flip or toss the potatoes during the cooking process – they come out evenly brown without tossing.
  • Finely grated parmesan cheese will easily melt and coat the potatoes when they come out of the oven – so please grate your own parmesan rather than use pre-grated cheese.

Roasted New Potatoes With Parmesan And Fresh Herbs
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Serves: 4
Roasted new potatoes with parmesan and fresh herbs. An easy side dish that is sure to please everyone.
Ingredients
  • 1½ pounds of new potatoes - wash, dried and cut in half
  • 2 Tbs of olive oil
  • 2 small cloves of garlic minced
  • 6 twists of pepper from a pepper mill
  • A pinch of salt
  • 1 to 2 tbs freshly herbs - finely minced - I used parsley and thyme
  • 1 to 2 tbs of finely grated fresh parmesan
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash new potatoes, pat dry and slice in half.
  3. Toss potatoes with 2 tbs olive oil, minced garlic, freshly ground pepper and salt.
  4. Add potatoes to a large baking pan.
  5. Roast potatoes in oven for 35 to 40 minutes.
  6. While potatoes are roasting, chop herbs and grate parmesan cheese.
  7. When potatoes are done, toss with finely chopped herbs and parmesan cheese.
  8. Serve immediately.

 

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30 comments on “Roasted New Potatoes With Parmesan And Fresh Herbs

  1. Cheyanne @ No Spoon Necessary

    The thing about “side dishes” is that I could always eat them plain as a meal, especially if it’s something seriously delicious like these potatoes, Geraldine! I am a potat-oholic (if there is such a thing), and crispy roasted potatoes are my weakness!! Love the parmesan and fresh herbs here. These look perfect and I could totally call these dinner! 😉 Cheers, friend!

    Reply
  2. Mary Ann | The Beach House Kitchen

    Roasted potatoes always make for a perfect side Geraldine! My boys never liked potatoes as kids (unless they were french fries), but now they love potatoes. Go figure. I love the bit of parmesan and the parsley and thyme in your recipe. Thanks for sharing!

    Reply
  3. Michelle | The Secret Ingredient Is

    This is my absolute favorite way to eat potatoes! There is nothing better than potatoes that are crispy on the outside, tender on the inside- with a little salt, pepper, some herbs, garlic and parmesan! Yum, yum! Ugh now I want these for lunch!

    Reply
  4. Traci | Vanilla And Bean

    Oh my, I love this recipe, Geraldine. You are so right about a pleasing veggie to just about anyone’s diet and/or palate. You’ve captured the essence of this recipe with crispy edges and creamy center. I’m SO craving potatoes now! Love the addition of grated parm! No doubt, I could use more side dish recipes too.. thank YOU for your inspiration my dear and the link love! xo

    Reply
  5. Robyn @ Simply Fresh Dinners

    I just love roasted potatoes, Geraldine, and sometimes we find ourselves just eating a whole tray full of roasted veggies for dinner during the winter months. I haven’t thought to add parsley and thyme though but now I will! Delicious! I’m a big fan of Traci’s blog as well.
    Your pics! Gorgeousness, Girl! Sharing everywhere 🙂

    Reply
  6. ami@naivecookcooks

    I can live on potatoes. I mean seriously how delicious are they! And I am drooling at these and love how you got them crispy and then coated them with this delicious parmesan mix!! I wish this was my dinner!!

    Reply
  7. annie@ciaochowbambina

    This is a perfect side dish! Crispy on the outside, tender on the inside…that’s my kind of potato! And I love your choice of herbs! So delicious, Geraldine! Have a lovely weekend, my friend!

    Reply
    1. Geraldine Post author

      Thanks, Jessica – I agree about fresh herbs. Now that the weather is warm, I’m growing all kinds and throw them in everything!

      Reply
  8. Mary

    I’ll use any excuse to devour potatoes, especially ones dusted with parmesan cheese and fresh herbs. I’ve always had a problem roasting potatoes, getting them to my desired crispiness. Looking at your recipe, I’ve been roasting my potatoes too low and for too long, low and slow hasn’t been successful, high and fast seems like the way to go 🙂

    Reply

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