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:
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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
- 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
- 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.
- 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