There’s something irresistibly cozy about crispy, flavorful potatoes fresh from the oven. This Parmesan Herb Roasted Baby Potatoes Recipe is one of my go-to sides when I want something easy, satisfying, and a little bit special—a recipe that tastes like love in every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Parmesan Herb Roasted Baby Potatoes Recipe
- Top Tip
- How to Serve Parmesan Herb Roasted Baby Potatoes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Parmesan Herb Roasted Baby Potatoes Recipe
Why You'll Love This Recipe
I’ve made these Parmesan Herb Roasted Baby Potatoes so many times, and honestly, I never get tired of the golden, crispy edges paired with that rich, cheesy, herby glaze. It’s comfort food, but with a little elegance—and it takes just a handful of ingredients and minimal prep.
- Simple Ingredients: You probably already have everything in your fridge or pantry to pull this off.
- Perfect Crispy Texture: The halved baby potatoes get that wonderful crunch on the outside while staying soft inside.
- Flavor Packed: The Parmesan cheese with oregano, garlic, and onion powder creates a savory herby paste that clings to every bite.
- Family-Friendly: Everyone from kids to guests usually asks for seconds, and it pairs with so many mains.
Ingredients & Why They Work
Each ingredient plays a real role here, whether it’s adding richness, punch, or that crispy crust we're all aiming for. Plus, these basic pantry staples come together in a way that feels a little upscale but without fuss.
- Baby potatoes: Their small size and tender skin mean they cook evenly and get amazingly crispy without peeling.
- Salted butter: Butter adds flavor and helps brown the potatoes while making that base paste super creamy.
- Parmesan cheese: This cheese crisps up beautifully in the oven, creating that addictive cheesy crust.
- Oregano: Adds a warm earthy herbal note that balances the richness.
- Garlic powder: Packed with flavor but won’t burn like fresh garlic might at high oven temps.
- Onion powder: Adds subtle sweetness and depth without requiring extra chopping.
- Salt and black pepper: Essential for seasoning and bringing all flavors together.
- Ranch dip: Totally optional but a fun creamy dip that contrasts nicely with the crisp potatoes.
Make It Your Way
I love experimenting with herbs here—sometimes swapping oregano for fresh rosemary or thyme adds a lovely twist. Feel free to play around with the cheese too; Pecorino Romano can lend a nice sharper edge if you want.
- Variation: One time, I added a sprinkle of smoked paprika for a subtle smoky warmth—totally delicious and gave the recipe a fun new vibe.
- Dietary tweak: To make it dairy-free, substitute vegan butter and try nutritional yeast instead of Parmesan for that cheesy flavor.
- Seasonal flair: Toss in finely chopped fresh herbs like parsley or chives right before serving for a fresh pop of color and brightness.
- Spicier touch: If you like a little heat, a dash of cayenne pepper mixes beautifully with the garlic and onion powders.
Step-by-Step: How I Make Parmesan Herb Roasted Baby Potatoes Recipe
Step 1: Prep Your Potatoes Like a Pro
Start by halving your baby potatoes. I like to use a small sharp knife to score them a bit too—this helps the flavors really seep in and crisps up the edges. The scoring isn't necessary but trust me, it makes a difference in texture!
Step 2: Melt Butter and Make the Flavor Paste
Place your butter in a 9 x 13-inch baking dish and pop it in the oven as it preheats to 425°F. Just about 5 minutes later, the butter will be nicely melted. Remove the dish and stir in the Parmesan, oregano, garlic powder, onion powder, salt, and black pepper until you get a paste-like consistency that’s easy to spread.
Step 3: Arrange Potatoes and Brush with Butter
Lay the potatoes cut side down in the baking dish, evenly spaced so they roast instead of steam. Brush the reserved melted butter over the top of each potato piece. This little step adds extra richness and helps create that unbeatable golden crust.
Step 4: Roast Until Golden and Crispy
Bake for about 35 minutes until the potatoes are tender and crusty on the outside. You’ll want to look for deep golden edges and that irresistible aroma filling your kitchen. If you check at 30 minutes and they aren’t quite there, give them a little more time—it’s worth the wait!
Step 5: Serve Up and Enjoy
Use a spatula to gently separate the potatoes in the dish so they don’t clump together. They’re perfect served right out of the oven with a side of ranch dip or your preferred condiment. Watching everyone reach for seconds is part of the fun!
Top Tip
Over the years, I’ve learned a few little tricks that make this Parmesan Herb Roasted Baby Potatoes Recipe stand out every single time—I’m excited to share them so you can avoid common pitfalls and nail this recipe on your first try.
- Use a Hot Oven and Dish: Starting with a preheated oven and warm baking dish helps the butter melt perfectly and jumpstarts that crispy texture.
- Don’t Overcrowd: Give the potatoes room to breathe in the pan—too close and they'll steam instead of roast, losing their crispiness.
- Cut Side Down: Placing the potatoes cut side down ensures that flat surface browns wonderfully and develops the best crunch.
- Reserve Some Butter for Brushing: Always saving a little melted butter to brush on top gives that extra buttery finish that makes a flavor difference you’ll notice.
How to Serve Parmesan Herb Roasted Baby Potatoes Recipe
Garnishes
I usually sprinkle a little freshly chopped parsley or chives over the top. It adds a fresh pop of green and a hint of brightness that balances the rich Parmesan flavors nicely. Sometimes a squeeze of lemon juice or a dusting of flaky sea salt elevates them even more.
Side Dishes
This recipe pairs beautifully with roasted chicken, grilled steak, or baked fish. I particularly love serving these potatoes alongside a simple green salad or some steamed veggies to round out the meal without overpowering the potatoes’ flavor.
Creative Ways to Present
For a dinner party, I sometimes toss the finished potatoes with a handful of toasted pine nuts and crumbled crispy bacon before plating. Serving them in individual mini cast iron skillets also makes for a fun and rustic presentation that guests love.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover potatoes in an airtight container in the fridge for up to 4 days. They keep well, and I find their texture holds up nicely if you reheat them properly.
Freezing
I’ve frozen these potatoes a couple of times when I made extra. Thaw them in the fridge overnight and re-crisp them in a hot oven. The texture isn’t quite as perfect as fresh, but the flavor still shines through, making it convenient for busy days.
Reheating
To reheat, spread the potatoes out on a baking sheet and warm them in a 350°F oven for 8-10 minutes. This method brings back that crispy exterior without drying them out. Microwaving works too if you’re short on time, but you may lose some crunch.
Frequently Asked Questions:
You can use larger potatoes, but you’ll need to increase the cooking time. Halving baby potatoes helps achieve a quick roast with crispy edges without drying out the interior. If using larger ones, cut them into smaller, uniform pieces and roast longer, checking tenderness with a fork.
Scoring the potatoes isn’t absolutely necessary, but it helps create more surface area for the buttery Parmesan mixture to cling to, resulting in a more flavorful, crispy texture. If you prefer to skip it, the potatoes will still turn out delicious—just make sure they’re thoroughly coated.
Yes! You can prepare the potatoes and the Parmesan herb paste ahead of time, store them separately in the fridge, then assemble and roast when ready. Just allow the baking dish to preheat before adding ingredients so you still get that perfect crispy finish.
Roasting at a hot temperature (425°F) and using melted butter combined with Parmesan cheese forms a crust that crisps up beautifully. To prevent burning, keep the potatoes spaced out in the pan, brush with butter, and check at around 30 minutes to avoid overcooking.
Final Thoughts
This Parmesan Herb Roasted Baby Potatoes Recipe holds a special place in my kitchen because it’s one of those “can’t go wrong” dishes that impresses every time. It’s approachable, tastes incredible, and makes the whole family smile at the dinner table. So, I’m excited for you to try it out—you’ll see just how simple it is to make a weekday meal feel like a celebration.
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Parmesan Herb Roasted Baby Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful Parmesan Potatoes made with baby potatoes, melted butter, and a savory blend of Parmesan cheese and spices. Perfectly baked until golden brown and served with ranch dip, these potatoes make a delicious side dish or appetizer.
Ingredients
Potatoes and Butter
- 1 ½ pounds baby potatoes halved
- 6 tablespoons salted butter melted, save 1 tablespoon for brushing on top
Seasonings and Cheese
- ⅓ cup grated Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Serving
- Ranch Dip for serving
Instructions
- Preheat oven: Preheat the oven to 425˚F to ensure it reaches the optimal temperature for baking the potatoes.
- Prepare butter mixture: Place the 6 tablespoons of melted salted butter into a 9 x 13-inch baking dish and set it in the oven for 5 minutes to fully melt and warm the butter.
- Make the Parmesan paste: Remove the baking dish from the oven, then add the grated Parmesan cheese, oregano, garlic powder, onion powder, salt, and black pepper to the melted butter. Mix well until a paste forms and spread it evenly to coat the bottom of the dish.
- Arrange potatoes: Place the halved baby potatoes cut side down into the baking dish on top of the butter-parmesan paste layer.
- Brush with butter: Brush the tops of the potatoes with the reserved 1 tablespoon of melted butter to help them crisp and brown during baking.
- Bake potatoes: Bake in the preheated oven for about 35 minutes, or until the potatoes are golden brown and crispy.
- Serve: Separate the potatoes and serve warm with ranch dip for added flavor, if desired.
Notes
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat by baking in a 350°F oven on a baking sheet for 8-10 minutes until warmed through and slightly crispy. Alternatively, microwave in 30-second intervals until hot.
- Use a sharp knife to score the potatoes to help them cook evenly and absorb flavors.
- For crispier potatoes, ensure they are cut side down when baking.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
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