Description
These Cheesy Garlic Herb Roasted Potatoes are a delicious and savory side dish featuring tender baby potatoes tossed in a fragrant blend of garlic, rosemary, thyme, oregano, and paprika, then roasted to crispy perfection and topped with melted cheddar cheese and fresh parsley. Perfect for complementing any meal, they combine a crispy exterior and a soft, flavorful interior with a cheesy finish.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes or small Yukon Gold potatoes, halved
Seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Cheese
- 1 cup shredded cheddar cheese (or a mix of cheddar and Parmesan)
- Optional: 2 tablespoons grated Parmesan (for extra cheesy goodness)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Potatoes: Wash the baby potatoes thoroughly and halve them to ensure even roasting and quicker cooking. Place the halved potatoes in a large mixing bowl for seasoning.
- Season the Potatoes: In a small bowl, combine olive oil, minced garlic, dried rosemary, thyme, oregano, paprika, salt, and black pepper. Pour this aromatic mixture over the potatoes and toss well until each potato piece is evenly coated with the herbs and oil.
- Roast the Potatoes: Spread the seasoned potatoes out in a single layer on the prepared baking sheet to promote even roasting. Roast in the preheated oven for 25 to 30 minutes until they turn golden brown and develop crispy edges. Toss the potatoes halfway through cooking to ensure uniform crispness.
- Add the Cheese: Remove the potatoes from the oven, then evenly sprinkle the shredded cheddar cheese, and Parmesan if using, over the hot potatoes. Return the baking sheet to the oven and bake for an additional 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once the cheese has melted, remove the potatoes from the oven and sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve the cheesy garlic herb roasted potatoes warm as a flavorful side dish.
Notes
- Use Yukon Gold potatoes if baby potatoes are unavailable; they roast well and have a creamy texture.
- You can swap the dried herbs for fresh ones, but reduce quantities by half as fresh herbs are more potent.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes when seasoning.
- Ensure potatoes are spread in a single layer to promote even roasting and crispiness.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
