Cheesy Garlic Herb Roasted Potatoes

Okay, so here’s the thing about baby potatoes—they’re usually kind of boring. But throw them in the oven with some garlic, herbs, and a heap of melted cheese? Suddenly they’re the star of dinner. These Cheesy Garlic Herb Roasted Potatoes have this amazing golden, crispy outside and this really tender, creamy center that honestly makes you never want to eat plain potatoes again. About an hour from start to finish. Pairs with literally anything—grilled chicken, holiday roasts, you name it. The garlic-herb-cheese combo is just… chef’s kiss.

Why These Potatoes Are Actually Worth Making

Your potatoes will turn out crispy because olive oil and high heat do that. The edges get all golden and crunchy—the kind you’ll fight over. Here’s the real magic? Two kinds of cheese melting into every single bite. Mozzarella for that gooey pull, Parmesan for that salty, nutty punch. And honestly, both kids and adults devour these things. Need them for chicken night? They work. Making fish? Perfect side. Going vegetarian? Even better.

The Basics Before You Get Started

Time-wise:

• Prep: 15 minutes
• Cooking: 45 minutes
• Total: About 1 hour

Serves: 4-6 people. If you’re feeding a crowd, just double everything and grab a second baking sheet.

How hard is it? Not hard at all. Beginners can handle this. Busy weeknights? This is your answer.

What You’ll Need in Your Kitchen

• A large mixing bowl
• A baking sheet
• Parchment paper or foil
• A sharp knife
• Measuring spoons
• A garlic press or grater (optional but nice)

The Ingredients

Nothing fancy here. Just stuff you probably have on hand:

• Baby Potatoes (2 pounds / 900g) — They’re small, they cook evenly, and they crisp up beautifully. Cut the bigger ones in half.
• Olive Oil (3 tablespoons) — This is what makes them golden and delicious.
• Fresh Garlic (4-5 cloves, minced) — Fresh is always better than the jarred stuff.
• Italian Seasoning (1½ teaspoons) — That dried herb blend with oregano, basil, and thyme.
• Paprika (1 teaspoon) — Gives a subtle sweet pepper flavor and makes everything look prettier.
• Salt & Black Pepper (1 teaspoon salt, ½ teaspoon pepper) — Season to taste.
• Mozzarella Cheese (1 cup shredded / 100g) — Gets all melty and stretchy.
• Parmesan Cheese (½ cup grated / 50g) — Brings that salty, nutty flavor.
• Fresh Parsley (2 tablespoons chopped) — Adds brightness at the end.
• Chives or Green Onions (1 tablespoon, optional) — Gives a mild onion vibe if you’re into it.

Ways to Switch Things Up

Bored already? Try these:

Want different potatoes? Fingerling potatoes or red potatoes cut into quarters work great. Craving more herby flavors? Throw in fresh rosemary or thyme. Like a little heat? Red pepper flakes scattered over top. Different cheese mood? Cheddar, gruyere, or fontina are all awesome swaps. Feeling fancy? Crumbled bacon on top takes this to another level.

How to Actually Make These: Step by Step

Step 1: Get Your Potatoes Ready

Wash the potatoes and dry them really well. Cut the bigger ones in half so everything’s about the same size. This part matters—same size potatoes means even cooking. No weird undercooked pieces hanging around.

Step 2: Season Everything

Dump the potatoes in a big bowl. Pour the olive oil over them. Add the minced garlic, Italian seasoning, paprika, salt, and pepper. Now toss it all together until every potato is coated. Don’t be shy here—you want the flavors stuck to everything.

Step 3: Spread Them Out on the Pan

Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper. Lay the potatoes out in a single layer, cut side down if you halved them. Here’s the key: leave space between them. You want roasting, not steaming.

Step 4: Roast Them

Pop that baking sheet in the oven for 35-40 minutes. You’re looking for golden brown on the outside and fork-tender insides. Test one with a fork—if it goes through easy, you’re good.

Step 5: The Cheese Happens Now

Pull the potatoes out. Sprinkle your mozzarella and Parmesan all over the top. Get them back in the oven for just 5-7 minutes until the cheese melts and gets a little bubbly. Don’t walk away—you don’t want it burning.

Step 6: Finish and Eat

Take everything out of the oven. Scatter the fresh parsley and chives on top. Serve immediately while it’s hot and the cheese is still gooey.

What to Serve These With (And How to Make Them Look Nice)

Pairing Ideas:

These potatoes are genuinely flexible. Grilled chicken? Yes. Steak? Yes. Pork chops? Absolutely. Baked salmon or white fish? They’re perfect. Scrambled eggs and bacon for breakfast? Go for it. Small appetizer portions with some sour cream or ranch for dipping? Even better. Want to make it a full vegetarian plate? Add roasted broccoli or green beans.

Making Them Look Good:

Garnish with extra herbs right before serving—adds color and freshness. A dollop of sour cream on the side never hurt anybody. Drizzle a tiny bit more olive oil on top for shine. Extra Parmesan scattered over? Chef’s choice.

What to Do With Leftovers

In the Fridge: Stick them in an airtight container. They’ll last 3-4 days.

Reheating: Pop them in a 350°F oven for 10-15 minutes to get that crispiness back. Air fryer works too—375°F for 5-7 minutes and they’re amazing. The microwave will work in a pinch, but you’ll lose the crispy factor.

Freezing: They freeze okay for up to 2 months. Bake from frozen. Fair warning though—they’re best when fresh.

Tips That Actually Help

• Dry those potatoes completely. Wet potatoes don’t crisp. Pat them down like you mean it.
• Don’t cram them together. Space is your friend here. Crowded pan = steamed potatoes. Nobody wants that.
• Keep your potato pieces similar sizes. Inconsistent sizes mean some cook faster than others.
• Use fresh garlic. Seriously. The jarred stuff just doesn’t compare.
• Wait on the cheese. Add it at the end so it doesn’t burn and turn bitter. Timing matters here.
• Let them sit for a couple minutes. After you pull them out, give them 2-3 minutes so the cheese sets a bit. Easier to plate that way.

Nutrition Info

Nutrient	Per Serving (serves 6)
Calories	245
Total Fat	12g
Saturated Fat	4g
Cholesterol	18mg
Sodium	320mg
Total Carbs	28g
Fiber	3g
Sugar	2g
Protein	8g
Vitamin C	15% Daily Value
Calcium	12% Daily Value
Iron	6% Daily Value

These are approximate. Numbers can shift depending on your specific ingredients.

Questions People Actually Ask

Can I use regular potatoes instead of baby ones?
Totally. Russet or Yukon gold work fine. Just cut them into 1-inch pieces so they cook at the same speed as each other.

Do I have to peel them?
Nope. The skin stays on—adds texture and keeps the nutrients. Just wash them really well.

Can I make these ahead?
Yeah, you can prep them with all the seasoning a few hours ahead and refrigerate them. Just add a few extra minutes to cooking time since they’ll be cold.

What if I’m out of Italian seasoning?
Mix equal parts dried basil, oregano, and thyme. Done.

Should I use pre-shredded cheese?
You can, but freshly shredded melts better and tastes fresher. If you go pre-shredded, they still turn out fine.

How do I know they’re actually done?
Golden brown outside, and a fork slides through them like butter.

The Bottom Line

These potatoes are simple. They’re delicious. Crispy outside, tender inside, melted cheese in every bite. The garlic and herbs are basically doing all the flavor work, and the two cheeses? They’re what makes you go back for seconds. Whether it’s a random Tuesday dinner or something special, these vanish from the table fast. Make them.