Italian Roasted Garlic & Parmesan Potatoes


I was looking for a new recipe for roasted red potatoes and I couldn't be more pleased with this one. I used about a tablespoon of oil to coat the baking pan. I chopped the potatoes (husband's personal preference) and simply mixed with the cheese and spices, and spread onto baking pan. Per the instructions, I roasted for 20 minutes, stirred them and continued roasting for additional 20 minutes. They were absolutely delicious and we all (4) enjoyed them! This was an easy, enjoyable recipe that I will be making again!


    butter, for greasing the pan
    2 pounds russet potatoes
    ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
    1 teaspoon Italian seasoning, crushed between fingertips
    4 minced cloves garlic
    salt and pepper
    ¼ cup grated Parmesan cheese, divided
    red pepper flakes, optional
    fresh chopped parsley, for garnish

  • Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
  • Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
  • Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
  • Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
  • Pour into the casserole dish and scoop out any spices or garlic left in the bowl. 
  • Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
  • Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
  • Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
  • Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.
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