By GARLIC PARMESAN ROASTED POTATOES is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
GARLIC PARMESAN ROASTED POTATOES captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, GARLIC PARMESAN ROASTED POTATOES becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 pounds red potatoes, halved
2 tablespoons olive oil
5 cloves minced garlic
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 c grated-Parmesan-cheese
Kosher salt & freshly black-pepper, to flavor
2 tsp un-salted butter
2 tsp chop parsley-leaves
How Yo Make It
Heat oven to 400 degrees F .Take out your baking sheet and cover it with non-stick spray or grease the bottom with a flat layerIn bowl, add potatoes cutting in halfNext, you’ll add olive oil, garlic, thyme, oregano, basil, and Parmesan to the bowl
Season with salt and freshly ground black pepper to your tasteMix all ingredients and cover totally Placing fried potatoes in an even layer on prepared baking-sheetStart by placing the potato peel side up until the potatoes are slightly crunchyPutting baking tray in oven also baking about 25-30 min Flip it halfway to make sure half of the potatoes turn brownMelt the butter either on the stove or in the microwave for about 1 minute
PREPARATION STEPS
Heat oven to 400 degrees F .Take out your baking sheet and cover it with non-stick spray or grease the bottom with a flat layerIn bowl, add potatoes cutting in halfNext, you’ll add olive oil, garlic, thyme, oregano, basil, and Parmesan to the bowl
Season with salt and freshly ground black pepper to your tasteMix all ingredients and cover totally Placing fried potatoes in an even layer on prepared baking-sheetStart by placing the potato peel side up until the potatoes are slightly crunchyPutting baking tray in oven also baking about 25-30 min Flip it halfway to make sure half of the potatoes turn brownMelt the butter either on the stove or in the microwave for about 1 minute
Continue with the recipe until cooked to your preference.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
