These mini roasted red skin potatoes with garlic are epic: crispy on the outside, tender on the inside, cheesy, herby, and oh-so-delicious. This little potatoes recipe is a delicious addition to any meal — try them with runny eggs in the morning, serve them alongside your favorite weeknight dinner, or add them to your holiday table.
Featured comment: These were excellent! I flipped them twice and they had that nice crispy texture all over, not just the bottom. They were loved by all in the family! Definitely making again!” – Kate
Oh, and if you’re a visual person, I’ve even included a recipe video showing just how easy these mini-roasted potatoes are to make at home!
Updated: This post was originally published in December 2016. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual written words below in this post remain the same.
About this recipe for little potatoes
Golden brown n’ crispy on the outside, and creamy n’ tender on the inside, these roasted potatoes with garlic and herbs are too legit to quit.
But, this potato party isn’t JUST about texture, it is also about flavor, and these spuds have got it in spades. Loaded with earthy rosemary and thyme; sweet, mellow roasted garlic, and cheesy asiago, these fancy potatoes are straight-up tater-tastic.
Why you’ll love these mini roasted potatoes
On top of all that fantastic flavor, this mini potatoes recipe is also:
- Quick & Easy. Simply preheat the oven, toss the potatoes with the herbs, garlic, cheese, and oil, and then roast. Wham-Bam-Thank-You-Ma’am – roasted potato perfection.
- Made With Just 7 Ingredients, which is just one more reason to love this recipe for little potatoes.
- Super Versatile. Feel free to switch up the herbs and spices, cheese, and/or type of fat you use to make these adorable herbed potatoes work for you. Aside from being easy to flavor differently, they’re also perfect for *any* meal!
- Budget-Friendly. No matter what the season or how crazy inflation gets, the humble spud remains one of the most affordable items at the grocery store.
Ingredients in little potatoes recipe
As promised, you only need a few simple ingredients to make these delicious garlic and herb mini roasted potatoes. Here’s what to grab:
- Little Red Potatoes – I typically use red-skinned new potatoes (small) in this recipe, but feel free to use a mix of red, gold, and purple/blue baby potatoes. If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones. The important part is that you want them all roughly the same size so they cook evenly.
- Substitutions: You can also use small-ish Yukon Gold or Fingerling potatoes.
- Olive Oil – Just your regular cooking oil will be perfect here.
- Substitutions: Swap in the oil of your choice including (but not limited to) avocado oil, grapeseed oil, ghee, or schmaltz.
- Garlic – The recipe calls for 6-8 cloves of garlic. I used all 8 because I like a LOT of garlic. If your cloves are small, I would use all 8. If your cloves are large and you don’t love garlic, I’d scale back and use 6.
- Substitution: In a pinch, swap in about 2 teaspoons of garlic powder or a tablespoon of jarred minced garlic.
- Fresh Rosemary & Thyme Leaves – For herby deliciousness.
- Substitutions: Roasted potatoes pair well with most fresh herbs. Fresh oregano, sage and parsley are all great options, so feel free to mix and match. You’re also welcome to use about ⅓ as much dry herbs instead of fresh (For reference: 1 Tablespoon = 3 teaspoons).
- Cheese – You want to use freshly grated asiago cheese here! Now is not the time for that packaged pre-shredded stuff. Make sure you grate the cheese using the smallest holes on your box grater.
- Substitutions: Other hard aged cheeses like parmesan, pecorino romano, or grana padano are all excellent choices.
- Kosher Salt & Freshly Ground Black Pepper – For seasoning.
- Substitution: If you’re using a different style of salt, please refer to this conversion chart for proper measurements.
Mini potatoes variations
While I think this red skin potato recipe is simply divine as written, there’s always room for you to switch things up according to your family’s needs and preferences. Here are a few of my favorite variations:
- Spicy – Add about a teaspoon of crushed red chili flakes to the mix to make these asiago potatoes borderline fiery.
- Duck Fat Roasted Potatoes – Duck fat is a little harder to find than olive oil, but if you can get your hands on some, you’ll have the best fancy potatoes of your life. Schmaltz (a.k.a. rendered chicken fat) is a great alternative!
- Home Fries – Add sautéed diced onion and bell peppers to the mix after they come out of the oven for the BEST breakfast potatoes around. You can also roast the onions and peppers, but put them on a separate sheet pan and add them to the oven when there’s only about 20 minutes of cooking time left.
How to make red skin potato recipe
As promised, making this recipe for mini red skin potatoes in the oven is a snap. Here’s how it’s done:
- Prep. Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.
- Give the potatoes flavor. Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
- Roast. Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan! Roast in the oven for 45 minutes to an hour, flipping once or twice* through cooking process, until golden brown and crisp. Taste and adjust for seasoning with salt and pepper.
- Note: You will need to flip the potatoes while roasting to ensure the potatoes get golden brown and crispy all over. I flipped mine at the 16 and 34 minute mark and roasted them for a total of 50 minutes, but the total time will depend on how hot or cold your oven runs. If your oven runs on the colder side, I recommend only flipping your potatoes once halfway through roasting, instead of twice.
- Serve. Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.
Tips for the best roasted red potatoes
There are a few tips and tricks to ensure your mini red potatoes are roasted to crispy perfection on the inside and meltingly tender on the inside:
- Make sure you preheat your roasting pan as well as your oven. Starting the roasting process with a hot pan gives the red skin potatoes a head start to become crispy. This is an imperative tip!
- Do NOT overcrowd the pan! If you overcrowd the pan and have overlapping potatoes, the potatoes will steam rather than roast. They’ll still be delicious, but they won’t get that enviably golden hue and crisp exterior we’re after. As such, if you’re doubling this recipe for roasted red potatoes with garlic, make sure you use two roasting pans.
- Start with DRY potatoes. After washing your potatoes, drain them thoroughly and then go the extra mile and towel them off. Wet potatoes will cause the potatoes to steam, much like overcrowding the pan.
- Soak the halved potatoes in cold water. While this is an optional tip, it’s highly recommended. Soaking the potatoes before roasting will remove some of the starch and aid in them becoming crispy. If you soak your potatoes, make sure you pay attention to the tip above and dry your potatoes very thoroughly.
- Use parchment paper for easy cleanup. Once the pan is nice and hot, put a layer of parchment down between it and the taters. They’ll still get the advantage of the searing hot pan, but it’ll cut way back on how much scrubbing you need to do. Alternatively, line the baking sheet with foil before you preheat it.
FAQs: roasted red potatoes with garlic
Do you have to scrub mini potatoes?
Since all potatoes grow under dirt, it’s a good idea to wash them thoroughly (and dry them, too!) before proceeding with this little potato recipe. That said, thin skinned wax potatoes rarely require actual scrubbing like tougher-skinned Idahos.
How can you tell if mini potatoes are cooked?
Mini red potatoes will be crispy, golden, and fork tender when properly roasted to perfection.
Do I need to poke mini potatoes before roasting them?
The reason you make small holes in potatoes before roasting is that sometimes they can explode as a result of the steam trying to escape. Since you’re at minimum going to halve the potatoes first, you can skip pricking the potatoes in this recipe.
What herbs for red skin potatoes?
While this mini roasted potatoes recipe uses garlic cloves, fresh rosemary, and thyme, along with asiago cheese to season the potatoes, please feel free to play around with herbs, seasonings and cheeses to customize these crispy potatoes to your liking!
Roasted potatoes pair well with most fresh herbs. Fresh oregano, sage and parsley are all great options, so mix and match until you come up with a combination that rocks your world!
Serving Suggestions for mini red potatoes
These roasted red potatoes with garlic are an equally opportunity side dish. They’re spectacular for breakfast, bunch, lunch, or dessert, because they pair with just about any meal under the sun. Including the following:
- Breakfast: Fried or scrambled eggs, quiches, frittatas, and breakfast burritos
- Lunch: Sandwiches, burgers, and wraps
- Dinner: Roast chicken, grilled steak, pork chops, or fish
I also sometimes like to use them as the base of a bowl-style meal. One of my favorites is a “taco bowl” where I top them with seasoned taco meat or fajita chicken and peppers, sliced green onions, fresh cilantro, cheddar cheese, sour cream, and hot sauce. YUM!
Storing this mini potatoes recipe
It’s best to serve these mini roasted potatoes with garlic hot, straight from the oven. However, you can keep them in a clean, airtight container in the fridge for up to 3 days.
To reheat, preheat an oven, toaster oven, or air fryer to 400-degree F and cook for 8-15 minutes, or until hot and crispy.
Alright, spuddies! I hope this roasted little red potatoes recipe with garlic is as ap-peeling to you and your family as it is to me and the Boy! I can’t wait to see you back here next week. Cheers!
Cheyanne
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More potato side dish recipes!
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- Frittata Potato
- Mashed Sweet Potatoes
- Purple Mashed Potatoes
- Potato Galettes
- Au Gratin Potatoes with Bacon
The best recipe for roasted little red skin potatoes! Plus, step-by-step recipe video👇
Little Roasted Red Potatoes with Garlic
Equipment
- 1 Large Rimmed Baking Sheet
Ingredients
- 3 Pounds Little Red Potatoes (petite) – cleaned & patted completely dry; halved (or quartered if large)
- 3 TBS Olive Oil
- 6-8 Cloves Garlic – minced (SEE NOTES)
- 2 TBS Fresh Rosemary Leaves – roughly chopped, plus more for garnish
- 1 TBS Fresh Thyme Leaves – plus more for garnish
- ½ Cup Asiago Cheese – finely grated and packed, plus more for garnish
- 1 ½ tsp Kosher Salt
- ¾ tsp Ground Black Pepper
Instructions
- Heat sheet pan: Place a large, rimmed baking sheet inside the oven. Close the oven door and preheat the oven to 400 degrees F.
- Season red potatoes: Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
- Arrange potatoes on hot pan: Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan!
- Roast in the oven for 45 minutes – 1 hour, flipping twice through cooking process, until golden browned and crisp. Taste and adjust for seasoning with salt and pepper.
- Serve: Transfer the roasted red potatoes with garlic to a serving bowl or platter. Generously sprinkle with more cheese and garnish with fresh herbs, if using. Serve immediately and enjoy.
Video
Notes
- I use red skinned potatoes in this recipe, but you can substitute Yukon Gold or Fingerling potatoes.
- If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones… you want them all roughly the same size.
- Garlic: The recipe calls for 6-8 cloves of garlic. I used all 8 because I like a LOT of garlic. If your cloves are small, I would use all 8. If your cloves are large and you don’t love garlic, I’d scale back and use 6.
- Cheese: You want to use freshly grated asiago cheese here! Now is not the time for that packaged pre-shredded stuff. Go get a nice block of asiago from the cheese section of your market. Make sure you grate the cheese using the smallest holes on your box grater.
- Roasting and Flipping Potatoes: You will need to flip the potatoes twice while roasting to ensure the potatoes are golden brown and crispy all over. I flipped mine at the 16 and 34 minute mark and roasted them for a total of 50 minutes, but the total time will depend on how hot or cold your oven runs. If your oven runs on the cold side, I recommend only flipping your potatoes once halfway through roasting, instead of twice.
- Below are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside. The first tip is optional, but recommended if you have the time. However, the last three tips are imperative.
- Soak the halved potatoes in cold water for an hour. Soaking the potatoes before roasting will remove some of the starch and aid in them becoming crispy. If you soak your potatoes, make sure you pay attention to the tip above and dry your potatoes thoroughly!!
- Make sure you preheat your oven WITH the pan in the oven! Starting the roasting process with a hot pan gives the potatoes a head start to become crispy! (Imperative tip!)
- Do NOT overcrowd the pan! If you overcrowd the pan and have overlapping potatoes, the potatoes will steam versus roast. (Imperative tip!)
- Make sure your potatoes are DRY before seasoning. After washing your potatoes make sure they are completely dry. Wet potatoes will cause the potatoes to steam, much like overcrowding the pan! (Imperative tip!)
Nutrition
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These were excellent! I flipped them twice and they had that nice crispy texture all over, not just the bottom. They were loved by all in the family! Definitely making again!
I get in fits of having baby roasted tatos and every time I have them after not having them for a while I wonder why I waiting so long! I love lots and lots of garlic too – never too much if you ask me. And cheese. lots o cheese. These are perfect for any meal, but I bet they would be lovely on the Christmas dinner table. Awesome job on the video, as usual, girl! Cheers girlie!
I love roasted potatoes, Cheyanne! So good, so simple – just the best!
Crispy deliciousness for me please!!! I am a roasted potato ADDICT. These look fab – pinning!! My next big feast is looking better and better 😉
I looove roasted potatoes! And I also really love your site redesign! It’s very slick.
I’m so happy you’re reposting these potatoes, Cheyanne! I looooooove roasted potatoes… along with asiago, garlic, and yummy herbs. Who wouldn’t love that combo?! The holidays are fast approaching, so these are a must on one (or all!) of my menus! Have a great week 🙂
I remember these beautiful potatoes, Chey! And I can fully rely on you now – even if I skipped recipe when it was first published (Or even if I tried to forget about it haha. Haven’t happened to me yet), I can be sure I’ll see them again, sooner or later. Well the most important thing is not to miss it the second time 🙂
I always have holiday menus planned months in advance, but then I keep adding things over time and eventually I know I have to cut or invite like 1000 people. . .and these potatoes just went on my Thanksgiving list. Hmmmm. Maybe I’ll have to cut one of my six pies. Chey, these sound DELICIOUS! Have a great week, my dear!
I remember these from the first time around Chey! Such a quick and delicious side for the holidays! You know I LOVE the video too! Well done! You’re a pro!
I know I stopped by last year but I have to pipe in…only because I love that video! The first shot with the cheese showering down on those golden spuds! oh my! Makes me wish (again) that we were neighbors!! Have a great week, my dear! xoxo
Love these potatoes! They are perfect with just about any main dish. Love all the updates. 🙂
These potatoes look so tasty! love red potatoes as well as we located they produce unbelievably delicious baked potatoes.
We are cooking for friends on Christmas Eve and going out on Christmas day…kind of win, win for me.
Your potatoes will be perfect whether served on the holiday or anyway.
I don’t blame boy for eating this allday – everyday – I mean – look at ’em chary and cheesy taters! Ooh – potatoes are comfort food at it’s finest – for me!\ – and am so loving this version! Cheyanne, I gotta say, I don’t think I’ve ever had potatoes with Asiago – ever! Thanks so much for the inspiration, friend! If y’all wanted to jump in your automobile and come down to the Atl, I’d love to set a place for the both of y’all for Christmas – but, no matter what y’all decide on, I hope y’all have a wonderful, wonderful Christmas! xoxo
Happy Holidays! I love these potatoes. The crispy edges that you get from roasting are the best! Add a little cheese and herbs….and now you’ve got a spectacular side dish! Yum!!!
Crispy, golden-brown outside and creamy inside – my kind of potatoes! And the asiago garlic herb mix – hells yeah! I’m not sure what Craig and I are doing for Christmas either. We were considering just taking it easy, ordering Chinese, and catching up on Netflix shows; but these potatoes have me thinking twice! Perhaps take-out with a side of these awesome potatoes?
YUM! Now I’m craving potatoes! These look so perfect! Crispy on the outside and soft on the inside! Delicious! Have a great weekend Cheyanne!
xoxo Cailee!
I love how easy these are to make and how delicious all the flavors are together! Is it wrong to want to make theses potatos the main course ? We’re keeping things casual this year with an over the top cheese board and appetizers and I’m looking forward to it! I hope u make it to the restaraunt but yes you may want a backup plan just in case . Take care!
Potatoes are totally my jam and these with the asiago and garlic herb business need to get in my belly STAT! I would be eating these on the repeat too if they were in my house. Speaking of my house, if you guys don’t have plans then come on over! Just bring these taters! Please and thank you. 🙂 Cheers!
Potatoes are a must, I agree! I can understand boy wanting home cooking when your sides look like this! Wonderful recipe that I am pinning. Have a wonderful weekend and Merry Christmas!
LOVE red potatoes and we found they make for incredibly delicious baked potatoes. Lots of butter of course. But these sound awesome, loaded up with asiago cheese and garlic, how could one not indulge?
Since we were up in Portland and didn’t actually cook a turkey at home (missed the leftovers) for Thanksgiving we decided we are going to rub and smoke one for the big Christmas dinner. Thanks for the delicious side dish idea, mashed potatoes don’t seem as inviting anymore. 😉 Cheers!
The back up plan definitely sounds good when dealing with the holidays and boy! lol! I also wholeheartedly agree with extra garlic for these potatoes ’cause I’m a garlic lover too…and a potato lover…and a asiago lover…and a herb lover 😉 I need these potatoes for breakfast tomorrow morning.
Goooosh these look good. The asiago is really making me go crazy here– I love the flavor dimension that the cheese would add to the crispy-herby potatoes!
You keep reading my mind, Cheyanne. My Mother and I decided to Roast Crab for Christmas dinner this year. We were discussing sides, my favorite part of any meal, and I suggested potatoes. She decided on baked potatoes but I’m not sold, there are so many tasty things we can do with potatoes, its Christmas lets spice it up. These Asiago, Garlic, and Herb Roast Red Potatoes will do the trick, but those Asiago & Rosemary Potato Galette look tempting.
Give me all your potato recipes, Cheyanne – love them. I think roasted new potatoes are my favorite though. These look so delicious – I could eat the whole bowl. Love the addition of a little cheese and of course the fresh herbs! Have a great week.
Hey, Chey! Answering your question, NOPE, we haven’t planned our Christmas menue yet. I’ve brainstormed it a few times but then I though why would I use my brains? Chey will have some awesome ideas anyway! So I do rely on your recipes. But roasted potatoes are a must during winter holidays. I normally make them a little differently, but this version sounds and looks really good. And I like the addition of cheese here – nice touch.
These potatoes look so tasty! And talk about last minute holiday planning! I am a total planner so I would definitely make up a meal plan just in case, and if you don’t go out you’ll always have that as a backup!
It’s comin faaaast! I can’t imagine the limbo… my brain would too clouded to do anything! I gotta know what the plan is, ya know?! I say just gimme all the potatoes. What’s not to like? Those crispy edges, the salty cheese and all the herbs?! I love these so much Chey! Our plans are made. I’m hosting a get together tomorrow night and my chef friend will be here (I get a little anxious)!! But I’ve got the menu planned, and I’m heading to the store today to pick up last min. stuff. Looking forward to it! Hugs to you my dear!
I love using red potatoes with the skin on and mm, that asiago on top. Yes, please. This is such a classic dish that will go with whatever your main dish is on Christmas. And on top of that, all of my kids will eat them. Woo hoo! Hope you have a wonderful holiday. We are here entertaining for about two weeks. Seriously – lots of family here. I’ll need all the easy dishes I can get my hands on!
You know fuss-free, crispy deliciousness is right up my alley! And you know I have a serious love for all things potato, so these are seriously calling my name! Plus all that asiago cheese and garlic and herbs? Nom nom nom! Pinned! Also hope you have a more low-key Christmas than that last-minute Thanksgiving scramble – craziness girl! Have a fun weekend!
When I asked my husband where we going for xmas eve he said, why do we have to go out for dinner when you are food blogger and you cook amazing dishes 😀 OMG I was so mad when he said that but than again he’s right. As long as we cook amazing dishes, like THIS fantastic-looking-deliciousness, who needs restaurants right? hahaha 😛 Chey, this potatoes looks really fantastic. Perfect side dish to any meal. I love oven baked red potatoes spiced with olive oil and rosemary, and topped with fresh grated cheese… that’s just amazing combo.
We are not hosting this year, thank goodness, but we always bring a dish or two over to our in-laws and my mom’s. These yummy potatoes would be perfect! Love all that garlic and herbs!
You come up with such fabulous potato recipes, Cheyanne! I love everything about these cheesy, herby and LOADED with garlic.
Whatever you two do for Christmas Eve / Day, you’ll have a wonderful time because, you know, you’re together! (sappy but true 😉 )
I think you’re smart to make a back up menu just in case! You just never know right? 🙂 I roast potatoes weekly and I’ve never roasted them cheese….WHY? I’ve got to try that ASAP. The asiago with the herbs and garlic sound amazing. I could eat these every day!
“Christmahanukwanzika” Okay, this has got to be the BEST word mashup, like EVER. Can I just say, this is one of the reasons why I love ya??? You’re clever everything always makes me smile. <3 <3 Oh Boy!! He's such a troublemaker! Lololol. I'm all for having two plans, just in case. You and I are all about the backup plans for the backup plans. Hehe. I cannot even agree more on potatoes needing to be part of the holiday menu. Btw, just so you know, I have a running list of Things to Ask Chey to Make When We Meet Up that include all of your hummus(es???), like 500 of your cocktails, and all of your potato recipes. Plus a whole bunch of other stuff that my greedy self so cannot even remember right now. Darn it! 😉 These herb roasted potatoes look insanely good and are seriously gonna keep me up tonight with All the Hunger. Come over and cook for me, pretty please?? That's what besties do, riiiight? xoxoxo Muah!
It’s definitely looking like Christmas here (no chance of a green Christmas this year 🙂 Whatever you do, I hope it’s wonderful and delicious!
These potatoes are right up my alley Cheyanne!! Loving the addition of asiago cheese which is a favorite of mine. I would make these potatoes anytime just for flavor and ease of prep. Probably not cooking much on Christmas..Need a break..haha. But it sure has been feeling like Christmas with the cold air we just got coming in here…brrr..Pinning this one 🙂
I can totally feel the holiday cheer! I’m such a sucker for a good roasted potato, and these sound absolutely amazing!
As long as you two are together…it’s Christmas no matter what! I do agree with having a back up plan, though! 😉 Okay – I’m with Boy, I’d be eating these all the time too! For some reason I’ve been craving a baked potato….every day…for the past week! (The last time I craved a potato every day I was pregnant for Nick! I know that’s not the case!) These are Superb with a capital S! We’re having family over for Christmas Eve, then doing our own thing Christmas day…Just psyched to have all the kids home! Have a great weekend, milady! Cheers!
It’s starting to feel like Christmas here too! It’s so dang cold! haha I thankfully am not cooking for Christmas and am so looking forward to a break! But these potatoes! I’m just going to have to make them for a regular meal instead!
It does look more and more about Christmas! Hope you have a great one, no matter what you end up doing. Love potatoes and these look perfect!
I ADORE garlicky things. And if you share em with your SO, then you’re both stinky, so who cares! Asiago is an oft-neglected cheese around here….must remedy that ASAP!
Loving the asiago and garlic in these potaotes! They look fantastic! We are spending Christmas and new years at Chantal’s (Patrick mother’s) in Les Issambres, This will be the first Christmas without Bernard so I think we will stay in and spend the day cooking!
Always a perfect holiday side Chey! Love all the garlic in your recipe and the asiago! We’ll be in my favorite city, Charleston for Christmas this year. First time ever, away from home! Sean will be working, so he couldn’t come home, so Tom, Casey and I are going to him! Really looking forward to it! Hope you and Boy have a wonderful Christmas whatever your plans are!
I can’t believe we’re just a little over a week away from the festivities! I’m actually really looking forward to Christmas Eve this year, because my husband and I have nothing planned, which has never, ever happened before. We usually go to my dad’s house, then my mom’s, so it’s busy. But, my mom just moved to Georgia a few months back, so we decided to just do our own thing, stay in and make dinner just for the two of us, since we’ll see my dad and everyone else the next day. WHEW! I’m sure you’ll figure out a great plan, and I hope it involves these potatoes. You had me at asiago and garlic. Looks SO good! I could just eat these and nothing else. Pinned, of course! Hope you have a wonderful weekend!
It really is beginning to look a lot like Christmas!! We had a bunch of snow here today so it’s Winter wonderland, lol :D. Christmas Day Dinner is a meal I look forward to every year; I’m not the one cooking it (it’s my momma 😉 )….big turkey, LOTS of dressing and all the sides, of course! Can’t wait and even getting hungry just talking about it 🙂 Reservations sound nice out, but you definitely better make that back up menu just in case boy changes his mind again. These tatos look delicious. I do cook on New Year’s Eve and this would be perfect. Hubby and I usually have a nice meal at home (with champagne, of course) and to have cheesey, herby, crispy potatoes would totally round out the meal….though, I’m sure they are awesome even on their own 🙂 Hope you have a fabulous weekend, my friend! Cheers!!
How did you do it? You made the plain potato look like the one served in star restaurants!! I love all the fresh herbs. Geez…that potato Galette looks to die for too.
Staying in and going out are both nice options – I would have a reservation and make some food just in case. Surely it won’t go to waste over the Christmas period 🙂 Love the look of your roasted red potatoes – good to have a few easy and delicious recipes for the festive season!