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

Today I’m sharing an easy side dish – roasted new potatoes with parmesan and fresh herbs.

This is a really easy recipe with just a few ingredients.  There are only a few steps involved and the prep time is minimal.

New potatoes are tossed with a little olive oil and garlic in a bowl then roasted until crispy and browned in the oven.  When they come out of the oven, I add a little parmesan cheese and a few tablespoons of minced parsley for color.

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

Easy steps for making this recipe:

  • Roasting new potatoes couldn’t be easier.  Just chop them in half and toss with a little olive oil, garlic, salt and pepper add them to a roasting pan in a single layer and put them in the oven.
  • 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.

You can find the full recipe instructions and steps are below in the recipe card.

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

Tips and notes for making this recipe:

  • What type of new potato should I use?  Yukon golds, baby red potatoes and fingerlings are all good for roasted potatoes.  The key is to use small, new potatoes that are firm.
  • Do I need to boil the potatoes first?  No.  There’s no need to boil the new potatoes before roasting.  These small potatoes will cook up crispy and brown in the oven.
  • Can I add herbs to this dish?  For the fresh herbs, I used parsley and thyme, but you can use any fresh herbs that you like – rosemary would be a good addition.
  • When are the roasted new potatoes done?  Start checking your potatoes around 30 minutes.  Mine have been ready pretty consistently around 35 minutes but every oven is different.  You want them to be nicely browned and crispy on the outside and fork-tender on the inside.
  • Do I need to stir or toss the potatoes will cooking?  No need to flip or toss the potatoes during the cooking process – they come out evenly brown without tossing.
  • What can I top my potatoes with?  I topped my roasted potatoes with a little finely grated parmesan cheese.  The cheese easily melt and coat the roasted baby potatoes when they come out of the oven.  So when they are done roasting, use a spatula to transfer the potatoes to a serving bowl and sprinkle with the cheese and parsley – give them a toss and they are ready to serve.

Looking for more easy side dishes?  Then try one of these:

Want to stay in touch?  You can subscribe to receive free recipes or find me on Pinterest and Instagram too.

If you make this recipe and enjoy it, come back and let me know by leaving a comment below!

Print

Roasted New Potatoes With Parmesan And Fresh Herbs

Roasted new potatoes with parmesan and fresh herbs. An easy side dish that is sure to please everyone.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 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.

Nutrition

  • Serving Size: 1 of 4
  • Calories: 200
  • Sugar: 2g
  • Sodium: 75mg
  • Fat: 8.7g
  • Saturated Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 4.1g
  • Protein: 5.1g

Keywords: Easy side dish, roasted potatoes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Subscribe

Never Miss a Recipe
from Green Valley Kitchen!

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

  1. Kim

    Hi Geraldine,

    I am making a roast this weekend, and this looks like the perfect side dish to serve with it! I’m sure the parmesan gives these potatoes such an incredible flavor. I can’t wait to make this recipe! Thank you for sharing it!

    Reply
  2. E.A.

    Did this, but tossed a bone-in chicken thigh-leg and a head of broccoli cut in florets with the same olive oil mixture, and put them in separate corners of the sheet pan, and boom, amazing roast dinner. These are perfect!

    Reply
    1. Geraldine Post author

      That’s a great idea! Sheet pan dinner are the best. Thanks for leaving a comment and rating – I love to see how readers use and improve on the recipe!

      Reply
  3. Connie Funk

    Made this side dish for company one night. It was a real hit and has become a favorite standby ever since. I loved the fresh Parmesan cheese sprinkled on top and used Hawaiian alaea salt that I had on hand for extra tastiness.

    Reply
    1. Geraldine Post author

      Thanks so much for letting me know, Connie – glad this was a hit for your family and guests. Love the Hawaiian sea salt! Thanks for leaving a rating as well!

      Reply
  4. 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
    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
  5. [email protected]

    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
  6. [email protected]

    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. 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
  8. 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
  9. 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
  10. 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
  11. 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

Leave a Reply

Your email address will not be published.

Recipe rating