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.
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.
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.
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:
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PrintRoasted 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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 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
- Preheat oven to 425 degrees.
- Wash new potatoes, pat dry and slice in half.
- Toss potatoes with 2 tbs olive oil, minced garlic, freshly ground pepper and salt.
- Add potatoes to a large baking pan.
- Roast potatoes in oven for 35 to 40 minutes.
- While potatoes are roasting, chop herbs and grate parmesan cheese.
- When potatoes are done, toss with finely chopped herbs and parmesan cheese.
- 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
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!
Geraldine
Thanks, Kim – Hope you enjoy it!
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!
★★★★★
Geraldine
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!
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.
★★★★★
Geraldine
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!
Sheila
This is my Super Bowl offering, really easy to make,the Parmesan dusting is perfect.
★★★★★
Geraldine
I agree – the parmesan really adds great flavor to these roasted potatoes! Thanks for leaving a rating – I appreciate it!
anna @ annamayeveryday
I often cook potatoes with herbs but have never tried the parmesan, what a great idea!
Geraldine
Thanks, Anna. The parmesan melts and coats the potatoes and it’s delicious!
Izzy @ She Likes Food
Roasted potatoes and cheese and herbs are all my favorites so I’m really loving this side dish!! They look so crispy and delicious and I know my husband would love them too 🙂
Geraldine
Thanks so much, Izzy – can’t go wrong with roasted potatoes!
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 🙂
Geraldine
Hi Mary – yes, I think the high heat does the job and makes them super crispy. Thanks for stopping by!
Jessica @ Citrus Blossom Bliss
Fresh herbs make everything better. And prettier! I’ve always been a meat and potatoes kind of girl at heart, and these oven roasted beauties will definitely be gracing my table soon enough!
Geraldine
Thanks, Jessica – I agree about fresh herbs. Now that the weather is warm, I’m growing all kinds and throw them in everything!
Allie | In This Kitchen
These look fantastic – I have a bag of new potatoes right now and this recipe is calling their name! 🙂
Geraldine
Thanks, Allie – hope you try them – super easy and yummy!
Denise | Sweet Peas & Saffron
I have so few side dishes, too! I love these potatoes, they look so perfectly crispy and delish!! And you can’t beat the flavor of new potatoes.
Geraldine
Thanks, Denise!
Candace
Going to try these tonight as a side for my prime rib roast. Can’t wait!
Geraldine
Hope you enjoy it!
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!
Geraldine
Thanks, Annie – hope you had a great holiday weekend!
Meghan | Fox and Briar
Roasted potatoes are the best! I love the parmesan and fresh herbs, this is a side dish I could almost make a main meal! Your photos are so beautiful too!
Geraldine
Thanks so much, Meghan!
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!!
Geraldine
Thanks, Ami – I could eat a whole plate for dinner too :)!
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 🙂
Geraldine
Thanks, Robyn – I always look forward to your comments and thanks so much for all the sharing – you rock!
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
Geraldine
Yay for potatoes! I’m always so inspired by your recipes and beautiful photos, Traci.
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!
Geraldine
Me too, Michelle – It’s my favorite way to make them – and who does love a good crispy roasted potato!
Kathy @ Beyond the Chicken Coop
I love the crispy outside and then the fluffy inside. I have a true weakness for potatoes….especially roasted potatoes. This is total comfort food for me!
Geraldine
Thanks, Kathy – definitely comfort food!
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!
Geraldine
Aren’t kids funny, Mary Ann. Glad they got on board and realized how delicious roasted potatoes are.
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!
Geraldine
I’m a potat-oholic too, Cheyanne (great word!) – it was definitely not hard doing the testing on this recipe!