Oven Roasted Potatoes with Parmesan and Thyme

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Oven Roasted Potatoes are the perfect side dish, and pair well with red meat, poultry or pork. Roasting at a high temperature with just a little bit of oil results in crisp skin and fluffy inside. These will be your new favorite way to eat potatoes

This post and recipe card updated October 22, 2019

Everyone who knows me knows that I love carbs. Pasta, rice, potatoes…I don’t say no to any of them. I could never go on a low or no-carb diet because I wouldn’t make it very long. But I also eat carbs in moderation.

When I was growing up, you could only find russet and sweet potatoes in most grocery stores. Now you can find a wide variety of potatoes, including Yukon gold, red, fingerling, purple, and more.

And as much as I love potatoes, my list on the blog is ridiculously short. Loaded Mashed Potato Balls are my favorite way to use up leftover mashed potatoes. Maple Mustard Garlic Sheet Pan Chicken is a delicious one-pan meal. And for a simple and hearty dish, I love to make Cabbage, Bacon and Potatoes.

French fries are my favorite way to eat potatoes. But since I eat them way more often than I should I don’t make them at home. Instead, I make Oven Roasted Potatoes with Parmesan and Thyme

WHY THIS RECIPE WORKS

• The potatoes are crisp outside and fluffy inside
• They’re great to pair with chicken, pork or red meat
• They’re easy to make and ready in about 40 minutes

TIPS FOR THE PERFECT OVEN ROASTED POTATOES

I prefer to use baby potatoes so when you cut them in half, each piece has 3 sides of skin. And that skin crisps so beautifully in the oven.

Put the pan with 1/4″ depth of oil in the oven as it preheats, to reduce the amount of oil that the potatoes absorb as they cook.

Make sure to use an oil with a high smoke point. My top choice is Avocado Oil, for its silky texture and buttery flavor. Canola Oil is a good alternative.

Season the potatoes with coarse sea salt as soon as they come out of the oven, and then garnish with fresh thyme and fresh-grated Parmigiano Reggiano after a few minutes.

STEP BY STEP INSTRUCTIONS

Line a roasting pan with aluminum foil, and add oil to a depth of about 1/4″. Place pan in the oven and preheat oven to 400 degrees.

Wash and drain potatoes, and cut each potato in half

Add potatoes to a pot of cold water with a pinch of salt. Bring water to a boil and cook for 7 minutes, until the flesh pierces easily with a fork.

Drain potatoes. When just cool enough to handle, lightly score the flesh of each potato with a fork.

Using oven mitts, remove the pan from the oven and place it on the stove.

Remember, the oil is scorching hot! Use tongs to place the potatoes flesh-side down in the oil. Immediately return the pan to the oven.

Cook the potatoes for 10 minutes, then flip with tongs and cook for another 10 minutes. Turn potatoes one more time and cook for 5 minutes, until flesh is golden and skin begins to pull slightly from the flesh

Transfer potatoes to paper towels to drain, and immediately sprinkle with Kosher salt. After 2-3 minutes, transfer potatoes to a serving dish. Garnish with thyme and cheese, and serve

MAKE AHEAD AND SERVING OPTIONS

Trust me, these Oven Roasted Potatoes are going to be a hit, so make a big batch!

You can parboil and score the potatoes up to one day ahead, and then keep the potatoes in an airtight container in the fridge. Then take the potatoes out of the fridge 30 minutes before baking.

I make a super simple mustard dipping sauce for these Oven Roasted Potatoes. I use a combination of Yellow Mustard, Dijon Mustard, and Pure Maple Syrup. If you use a grainy dijon, the yellow mustard helps to tone down the bite.

FREQUENTLY ASKED QUESTIONS

Can you use russet potatoes? Yes, but the skin doesn’t always get as crisp. Yukon gold potatoes are another good substitute

What other herbs would work? Rosemary pairs well with potatoes, but to me, fresh rosemary is too strong for Oven Roasted Potatoes. Fresh oregano would be a good substitute.

MORE DELICIOUS SIDE DISHES

• Baked Homemade Mac and Cheese
• Confetti Corn Casserole
• Mushroom Wild Rice Pilaf
• Baked Zucchini Carrot Tots
• Chili Garlic Baby Bok Choy

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