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Why You'll Love This garlic parmesan roasted potatoes with fresh rosemary and thyme for january
- Easy to Make: This recipe requires just a few ingredients and some basic cooking techniques, making it perfect for weeknight dinners or special occasions.
- Flavorful and Aromatic: The combination of garlic, parmesan cheese, rosemary, and thyme creates a truly satisfying and aromatic dish.
- Customizable: You can adjust the amount of garlic and herbs to your taste, and add other ingredients like lemon juice or chili flakes to give it an extra kick.
- Perfect for Winter: This recipe is perfect for the cold winter months, as it's hearty, comforting, and sure to warm your belly and your soul.
- Impressive Side Dish: These garlic parmesan roasted potatoes with fresh rosemary and thyme make a great side dish for holiday meals or special occasions.
- Make-Ahead Friendly: You can prepare this recipe ahead of time and store it in the refrigerator or freezer for later use.
- Budget-Friendly: This recipe is budget-friendly, as it uses affordable ingredients and makes a large batch of potatoes.
- Versatile: You can serve these garlic parmesan roasted potatoes with fresh rosemary and thyme as a side dish, or add them to salads, soups, or sandwiches for added flavor and texture.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, garlic, parmesan cheese, rosemary, and thyme. The potatoes should be high-quality, preferably Russet or Yukon Gold, and should be washed and dried thoroughly before use. The garlic should be fresh and of good quality, as it will be the primary flavor component of the dish. The parmesan cheese should be grated or shredded, and can be substituted with other hard cheeses like cheddar or mozzarella. The rosemary and thyme should be fresh, as they will add a bright, herbaceous flavor to the dish. You can also use dried herbs, but be sure to adjust the amount according to your taste.
How to Make garlic parmesan roasted potatoes with fresh rosemary and thyme for january
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
Wash and dry the potatoes thoroughly, then cut them into 1-inch (2.5 cm) cubes. Place the potatoes in a large bowl and drizzle with 2 tablespoons of olive oil, tossing to coat.
Mince 3 cloves of garlic and add them to the bowl with the potatoes. Sprinkle 1 tablespoon of chopped fresh rosemary and 1 tablespoon of chopped fresh thyme over the potatoes, tossing to combine.
Season the potatoes with salt and pepper to taste, then sprinkle 1/2 cup of grated parmesan cheese over the top.
Spread the potatoes out in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until they're golden brown and crispy on the outside.
Remove the potatoes from the oven and let them cool for a few minutes before serving. Serve hot, garnished with additional rosemary and thyme if desired.
Tips for Perfect Results
Choose potatoes that are high in starch, like Russet or Yukon Gold, for the best results.
Make sure to leave enough space between the potatoes for even roasting and to prevent them from steaming instead of browning.
Fresh rosemary and thyme will give your potatoes a brighter, more complex flavor than dried herbs.
Mix the potatoes and herbs just until they're combined, then stop mixing to prevent the potatoes from becoming mushy or sticky.
Add the parmesan cheese towards the end of the roasting time, so it melts and browns but doesn't burn or become too crispy.
Check the potatoes frequently during the last 10 minutes of roasting, as they can go from perfectly cooked to burnt quickly.
Common Mistakes to Avoid
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Overcrowding the Baking Sheet: This can cause the potatoes to steam instead of roast, resulting in a soggy or undercooked texture.
Fix: Make sure to leave enough space between the potatoes for even roasting.
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Not Using High-Quality Potatoes: Using low-quality potatoes can result in a less flavorful or textured dish.
Fix: Choose potatoes that are high in starch, like Russet or Yukon Gold, for the best results.
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Overmixing the Potatoes: Overmixing can cause the potatoes to become mushy or sticky.
Fix: Mix the potatoes and herbs just until they're combined, then stop mixing.
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Not Checking the Potatoes Frequently: Not checking the potatoes frequently during the last 10 minutes of roasting can cause them to burn or become too crispy.
Fix: Check the potatoes frequently during the last 10 minutes of roasting, and remove them from the oven when they're golden brown and crispy.
Variations & Substitutions
Add 1-2 tablespoons of freshly squeezed lemon juice to the potatoes during the last 10 minutes of roasting for a bright and tangy flavor.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the potatoes for an extra kick of heat.
Substitute the rosemary and thyme with other herbs like parsley, basil, or oregano for a different flavor profile.
Substitute the parmesan cheese with other cheeses like cheddar, mozzarella, or feta for a different flavor and texture.
Storage & Make-Ahead
You can store the roasted potatoes at room temperature for up to 2 hours. After that, they should be refrigerated or frozen to prevent bacterial growth.
You can store the roasted potatoes in the refrigerator for up to 3 days. Let them cool completely before refrigerating, then cover them with plastic wrap or aluminum foil.
You can freeze the roasted potatoes for up to 2 months. Let them cool completely before freezing, then transfer them to an airtight container or freezer bag. When you're ready to reheat, simply thaw the potatoes overnight in the refrigerator, then reheat them in the oven at 350°F (180°C) for 10-15 minutes, or until crispy and hot.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes for this recipe. However, high-starch potatoes like Russet or Yukon Gold will yield the best results. Avoid using waxy potatoes like red or new potatoes, as they will not roast as well.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe to give it more flavor and texture. Some ideas include diced onions, bell peppers, or mushrooms. You can also add some heat with red pepper flakes or diced jalapenos.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the potatoes and garlic in a pan, then transfer everything to the slow cooker and cook on low for 2-3 hours. You can also add some chicken or beef broth to the slow cooker for added moisture and flavor.
Can I freeze this recipe?
Yes, you can freeze this recipe. Simply let the potatoes cool completely, then transfer them to an airtight container or freezer bag. When you're ready to reheat, simply thaw the potatoes overnight in the refrigerator, then reheat them in the oven at 350°F (180°C) for 10-15 minutes, or until crispy and hot.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the parmesan cheese with a vegan alternative and using a vegan-friendly broth. You can also add some nutritional yeast to give it a cheesy flavor.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. However, if you're using a store-bought broth or cheese, make sure to check the ingredients list to ensure that it's gluten-free.
garlic parmesan roasted potatoes with fresh rosemary and thyme for january
Ingredients
- 2 lbs potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 cup chicken broth
- 1 tsp dried oregano
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Prep the potatoes. Peel and cube the potatoes into 1-inch (2.5 cm) pieces. Rinse the potatoes in cold water to remove excess starch, then dry them with paper towels.
- Mix the seasonings. In a small bowl, mix together the minced garlic, olive oil, salt, black pepper, and dried oregano.
- Toss the potatoes with seasonings. Place the potatoes in a large bowl and drizzle with the garlic and herb mixture. Toss the potatoes to coat them evenly with the seasonings.
- Roast the potatoes. Spread the potatoes out in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
- Add the parmesan cheese and herbs. After the potatoes have roasted for 20-25 minutes, sprinkle the grated parmesan cheese, chopped rosemary, and chopped thyme over the top of the potatoes. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Finish with chicken broth. Remove the potatoes from the oven and drizzle with the chicken broth. Toss the potatoes to coat them with the broth and distribute the cheese and herbs evenly.
Recipe Notes
- To make ahead, prep the potatoes and seasonings up to a day in advance. Store them in separate airtight containers in the refrigerator until ready to roast.
- For an extra crispy exterior, try roasting the potatoes at a higher temperature (450°F or 230°C) for a shorter amount of time (15-20 minutes). Keep an eye on them to prevent burning.
- Substitute other herbs like parsley or basil for the rosemary and thyme if you prefer. You can also use dried herbs if fresh ones are not available.
- To make this recipe vegan, replace the parmesan cheese with a vegan alternative and use a plant-based broth instead of chicken broth.
