Oven Baked Red Potatoes with Parmesan and Thyme are crispy on the outside and perfectly tender on the inside. This side dish works well with just about any meal you can think of.
I make these all the time because they’re simple and everyone loves them.
You only need a handful of basic ingredients to make this recipe. Red potatoes, Parmesan cheese, garlic powder, paprika, thyme, and vegetable oil come together to create something really tasty.
The potatoes get cut in half, tossed with oil and seasonings, then baked until they’re golden and crispy.
What makes this recipe great is how hands-off it is. Once you prep the potatoes and get them in the oven, you can work on the rest of your dinner.
The total time is about 45 minutes, but most of that is just baking time. You’ll flip the potatoes halfway through to get both sides nice and crispy.
These potatoes pair well with chicken, steak, pork chops, or even fish. They’re also a hit at potlucks and family gatherings. The combination of Parmesan and thyme gives them a savory flavor that’s hard to resist.
Whether you’re cooking for your family on a Tuesday night or hosting friends for dinner, these potatoes are always a winner.
Why You’ll Love This Oven Baked Red Potatoes with Parmesan and Thyme
Simple Ingredients
This recipe uses basic ingredients you probably already have in your kitchen. Red potatoes, Parmesan cheese, and common spices come together to make something delicious.
Crispy and Golden
The potatoes bake cut-side down first, which creates a crispy, golden crust. Flipping them halfway through ensures both sides get perfectly cooked.
Hands-Off Cooking
Once the potatoes go in the oven, you can focus on other parts of your meal. The oven does most of the work for you.
Versatile Side Dish
These potatoes work with almost any main course. Serve them with chicken, beef, pork, or fish for a complete meal.
Family-Friendly
The flavors are mild enough for kids but tasty enough for adults. Everyone at the table will want seconds.
Ingredient Substitutions
Parmesan Cheese
Use Romano cheese or Asiago cheese if you don’t have Parmesan. Nutritional yeast works as a dairy-free option.
Red Potatoes
Yukon Gold potatoes or baby potatoes work well in this recipe. Cut larger potatoes into similar-sized pieces for even cooking.
Dried Thyme
Fresh thyme is a great substitute. Use about 1 tablespoon of fresh thyme leaves instead of dried. Rosemary also works if you prefer a different herb.
Vegetable Oil
Olive oil or avocado oil can replace vegetable oil. Both add a slightly different flavor but work just as well.
Garlic Powder
Fresh minced garlic gives a stronger flavor. Use about 2 cloves of minced garlic mixed with the oil before tossing with potatoes.
Equipment Needed
A cast iron skillet or a 9×13-inch baking pan works perfectly for this recipe. You’ll also need a medium bowl for mixing the seasonings and tossing the potatoes.
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Oven Baked Red Potatoes with Parmesan and Thyme
Ingredients
- 1 teaspoon vegetable oil or as needed
- 2 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 pounds red potatoes halved
- 1 tablespoon vegetable oil or as needed
Instructions
- Preheat the oven to 400°F and spray a 9×13-inch baking pan or cast iron skillet with cooking spray, then add 1 teaspoon vegetable oil to coat the bottom.
- In a small bowl, mix together Parmesan cheese, salt, garlic powder, paprika, thyme, and black pepper.
- Pat the cut side of each potato half dry with paper towels.
- Place the potatoes in a medium bowl and drizzle with 1 tablespoon vegetable oil, then toss until lightly coated.
- Sprinkle the Parmesan mixture over the potatoes and toss to coat evenly.
- Arrange the potatoes cut side down on the prepared baking pan.
- Bake for 15 to 20 minutes.
- Flip the potatoes over and bake for another 15 to 20 minutes until golden and crispy.
Notes
Tips and Tricks
Dry the Potatoes Well – Pat the cut sides of the potatoes dry with paper towels before adding oil. This helps them get extra crispy in the oven. Cut Evenly – Try to cut the potatoes into similar sizes so they cook at the same rate. Smaller pieces will cook faster than larger ones. Don’t Overcrowd the Pan – Arrange the potatoes in a single layer with space between them. Crowding the pan creates steam, which makes them soft instead of crispy. Use Parchment Paper – Line your baking pan with parchment paper for easier cleanup. The potatoes still crisp up nicely. Check for Doneness – The potatoes should be golden brown and tender when pierced with a fork. If they need more time, bake for another 5 minutes.Storing and Reheating
Refrigerator – Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in Oven – Place potatoes on a baking sheet and reheat at 375°F for 10 to 15 minutes until warmed through and crispy again. Reheat in Air Fryer – Air fry at 375°F for 5 to 7 minutes for the crispiest results.Nutrition
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