The whole process takes about 40 minutes from start to finish. Finishing the hot potatoes with a quick toss in melted butter and fresh parsley adds a rich, herbaceous flavor right before serving.
Why this works
- Coating the potatoes in oil and cheese before baking creates a flavorful crust on each piece.
- Roasting at 400°F (200°C) ensures the centers get tender while the outsides brown.
- Tossing with melted butter after baking keeps the dairy from burning in the hot oven.
Ingredients you'll need
- Red potatoes: Leave the skins on for extra texture. You can also use Yukon gold or baby potatoes.
- Parmesan cheese: Buy a block and grate it yourself. The powdery texture clings to the potatoes better than thick shreds.
- Garlic: Fresh cloves provide a stronger flavor than jarred minced garlic.
- Butter: Unsalted butter lets you control the sodium. If you use salted butter, reduce the added kosher salt slightly.
- Parsley: Fresh flat-leaf parsley adds a bright finish. Dried parsley will not offer the same fresh flavor.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prep the potatoes
Wash and dry the red potatoes thoroughly to help the oil stick. Cut them into even quarters so they finish cooking at the same time. Place the cut pieces into a large mixing bowl.
Step 2: Season and coat
Pour the olive oil over the potatoes and add the minced garlic, salt, pepper, and most of the parmesan cheese. Toss everything together until the potato chunks are well coated.
Step 3: Roast in the oven
Arrange the potatoes in a single layer on a baking sheet. Turn them so one cut side is touching the pan for better browning. Sprinkle the remaining cheese on top and bake until tender.
Step 4: Add butter and parsley
Remove the pan from the oven and transfer the potatoes to a serving dish. Pour the melted butter over the top and sprinkle with fresh parsley. Toss gently to combine.
Serve it with
Serve these alongside Honey Garlic Chicken Thighs and a simple green salad for a complete meal.
Storage and reheating
Keep leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F (175°C) oven or in an air fryer for a few minutes until warm and crisp. Freezing roasted potatoes changes their texture, so it is not recommended.
FAQ
Do I need to peel the red potatoes?
No, red potato skins are thin and get nicely crisp in the oven. Just rinse and dry them well before slicing.
Can I use parchment paper on the baking sheet?
Yes, parchment paper makes cleanup easier. The potatoes will still brown, though roasting directly on a dark metal pan creates the deepest color.
Why did my garlic burn?
Minced garlic can burn if the oven is too hot or the pieces are too small. Tossing the garlic well with the oil and cheese helps protect it during the roasting time.
