These Asiago, Garlic & Herb Roasted Red Potatoes are crispy on the outside, tender on the inside and loaded with flavor! They make a delicious addition to any meal – breakfast, brunch and dinner! Plus a recipe video to show you how easy these are to make! 

**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.

Hey hey heeeeey, friends! And the countdown to Christmahanukwanzika continues! Can’t you just feel all the holiday vibes in the air?

#ItsBeginingToLookALotLikeChristmas

So tell me, do you guys have your big meal all planned out? Since we are SO close, I’m hoping you guys have a pretty good idea of what you are making.

BUT, just in case you don’t, have no fear. I have a few quick and easy dishes to share with you guys over the next few weeks, because I have ALWAYS got your back!

I mean, that IS what friends are for.

Speaking of holiday dinners, I happen to have ZERO clue what Boy and I are doing for Christmas Eve and Christmas. I was planning on making a reservation for a nice dinner out. However, if you follow this blog, you know I had that SAME EXACT plan for Thanksgiving, and at the last minute Boy decided he wanted to stay home.

His impromptu decision left me scrambling at the 25^th hour, and I’m definitely NOT in a hurry to have a repeat performance of that nonsense.

So, I’m in a pickle.

I’m thinking I might make a reservation and ALSO put together a holiday menu just in case. Better to be safe than sorry, right?

Anyways, regardless of if we are going out or staying in, one thing remains constant – Potatoes MUST be a part of my holiday meal. But, the TYPE of ‘taters I make will always depend on my mood.

If I want creamy potatoes I make this rustic mashed potatoes.

If I want decadent, cheesy taters I make this au Gratin.

If I want fancy spuds I make this potato galette.

And if I want fuss-free, crispy deliciousness I make this…

Asiago, Garlic & Herb Roasted Red Potatoes

Also known as, THE potatoes Boy has been devouring on the regular.

Seriously, y’all, he has been eating these for breakfast, lunch, dinner and repeat. Not that I blame him.

Golden brown n’ crispy on the outside, and creamy n’ tender on the inside, these taters 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 goin’ on there too. Loaded with earthy rosemary and thyme; sweet, mellow roasted garlic, and cheesy asiago, these spuds are straight up tater-tastic.

On top of all that fantastic flavor, these roasted potatoes are also a breeze to make! 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.

What herb for roasted potatoes?

While this herb roasted potato recipe uses fresh rosemary and thyme paired with garlic and 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!

How to make potatoes crispy in the oven?

There are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside. The first three tips are imperative and the last tips is optional, but recommended if you have the time!

• 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!)
• Start with DRY potatoes. 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!)
• Soak the halved potatoes in cold water. 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!!

How to make the best Asiago, Garlic & Herb Roasted Red Potatoes (Notes, Tips & Tricks):

1. I used 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 halve them. If you have a mix of both, halve the small ones and quarter the large ones… you want them all roughly the same size.
2. 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.
3. 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.
4. 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.

Easy to make and even easier to devour, these Asiago, Garlic & Herb Roasted Red Potatoes are an excellent addition to any holiday table AND simple weeknight meals!

Until next week friends, cheers – to a holy jolly weekend!

XOXO

Cheyanne

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Asiago, Garlic & Herb Roasted Red Potatoes recipe and step-by-step video👇

Print Recipe

4.94 from 16 votes

Asiago, Garlic & Herb Roasted Red Potatoes

Crispy on the outside, tender on the inside and loaded with flavor, these Asiago, Garlic & Herb Roasted Red Skin Potatoes make a delicious addition to any meal!

Prep Time20 mins

Cook Time50 mins

Total Time1 hr

Course: Side Dish

Cuisine: American

Keyword: asiago, cheese, garlic, herb, potatoes, roasted

Servings: 8

Calories: 195kcal

Author: Cheyanne Holzworth

Ingredients

• 3 Pounds Petite Red Potatoes – cleaned & halved (or quartered if large) & completely dried
• 3 TBS Olive Oil
• 6-8 Cloves Garlic – minced*
• 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

• Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.
• Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
• 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.
• To serve: Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.

Video

Notes

1. I used 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.

2. 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.

3. 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.

4. 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.

There are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside.  The first three tips are imperative and the last tips is optional, but recommended if you have the time!

• 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!)
• Start with DRY potatoes.  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!)
• 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!!

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 131mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 16.7mg | Calcium: 100mg | Iron: 1.5mg

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