Roasted Herbed Red Potatoes

If you follow me on Snapchat, you know that I post a lot of sneak peaks, teasers, and behind the scenes stuff (and if you don’t follow me, what are you doing?! frshaprilflours!). You’re likely to see recipes that I’m working on, my messy kitchen, and the occasional session of photo editing. I’ll usually get a couple Snaps back from some of you who are excited for what’s coming or eager to hear more about what ingredients I’m working with, but I don’t know that I’ve ever had so many people Snap me back about a recipe than I did when a video of these roasted herbed potatoes showed up on my story.

Friends, I had no idea you were such potato people. Don’t get me wrong, I am a big fan of potatoes, especially ones that taste really good and are crispy and flavorful and coated in all kinds of tasty things.

Hey… Whatevs. Let’s breakfast/brunch/side dish together, shall we?

First of all, these herbed potatoes are e-a-s-y peasy. The list of ingredients might look intimidating, but it’s really not bad at all. It’s just a lot of spices that blend together to make the perfect complement of flavors to that crispy Parmesan coating (<– ohhh, mama!). Trust me when I say you need all of them. You (and your tastebuds!) will thank me later!

The most labor intensive part of this recipe is cutting up the potatoes. And I think that you, dear reader, are completely competent in completing this task. After they’re cut, it’s just a matter of tossing them in my glorious herb blend (with a little olive oil, to make it stick, of course).

Spread everything on a large baking sheet, and get to baking!

Roasted Herbed Red Potatoes
Roasted Herbed Red Potatoes

Roasted Herbed Red Potatoes


  • 3 pounds red potatoes, washed and halved (quartered if potatoes are on the medium/large side)
  • 3 Tablespoons olive oil
  • 6 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ cup grated Parmesan cheese
  • 3 Tablespoons fresh parsley, finely chopped


  1. Preheat the oven to 400ºF. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
  2. In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible. Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh parsley before serving. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF oven for 10-15 minutes or until heated through.


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