Sunday Brunch: Garlic-Herb & Parmesan Roasted Red Potatoes

It’s the weekend, so what does that mean? It’s brunch time!  The weekends were made for brunches.  Sleeping in, followed by delicious breakfast food at a leisurely hour, with a very high probability of some mid-day cocktails.

On this edition of Sunday Brunch, Garlic Herb & Parmesan Roasted Red Potatoes are on our menu!  If you find yourself with lots of leftover potatoes from the previous week, roasted potatoes can be the perfect accompaniment for a variety of main dishes. These potatoes pack a lot of flavors and are the ideal side for any homemade three-egg cheese omelet, eggs benedict or just as it is!

Yields: 8-10 servings    Prep: 10 minutes    Cook: 1 hour


-3 pounds red potatoes; cut and cubed

-4 Tbsp. olive oil

-6 cloves garlic, minced

-1 1/2 tsp. salt

-1 tsp. pepper

-1 tsp. dried thyme

-1/2 tsp. dried oregano

-1/2 tsp. basil

-1/2 tsp. minced onion or onion powder

-1/2 tsp. garlic powder

-1/3 cup grated parmesan cheese

-2 Tbsp. butter, cubed

-2 Tbsp. dried parsley

Photo Credit: Samantha Story


  1. Preheat oven to 400 degrees and grease a baking sheet
  2. In a large bowl, toss the potatoes, olive oil, garlic, salt, garlic powder, onion powder, thyme, oregano, basil, and parmesan cheese until evenly coated. Pour the mixture onto a baking sheet
  3. Bake for 45 minutes to 1 hour, turning with a spatula once or twice, until the potatoes are golden brown and crisp. Pull the tray out and top with butter and parsley and mix until butter has completely melted


Leave a Reply