Description
Cheesy Garlic Herb Roasted Potatoes are a delicious and easy-to-make side dish featuring tender baby potatoes tossed in garlic, herbs, and olive oil, then roasted to golden perfection and topped with melted Parmesan and mozzarella cheeses. This flavorful dish pairs perfectly with any main course and is ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
Seasoning & Oil
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and rosemary)
Cheese & Garnish
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Toss Potatoes with Seasonings: In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, salt, black pepper, and dried Italian herbs. Toss thoroughly to ensure every piece is evenly coated with the flavorful mixture.
- Roast Potatoes: Spread the seasoned potatoes cut side down in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 25 to 30 minutes or until the potatoes are golden brown on the bottom and tender inside.
- Add Cheese and Continue Roasting: Remove the baking sheet from the oven and evenly sprinkle the shredded Parmesan and mozzarella cheese over the potatoes. Return the pan to the oven and roast for an additional 5 to 7 minutes, or until the cheese has melted completely and is bubbly and slightly golden.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley over the cheesy roasted potatoes for a fresh, herby finish. Serve hot as a delightful side dish.
Notes
- For extra crispy potatoes, avoid overcrowding the baking sheet so that each piece has enough space to roast evenly.
- You can substitute baby potatoes with Yukon Gold or red potatoes cut into chunks if desired.
- Add a pinch of red pepper flakes before roasting for a subtle spicy kick.
- Make sure the potatoes are cut size-uniformly to ensure even cooking.
- Using freshly shredded cheese instead of pre-shredded helps the cheese melt better and taste fresher.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
