Four Herb Roasted Potatoes with Parmesan

Four herbs means 4 times better! Oregano, basil, thyme, and parsley transform these tender-crisp spuds into something truly fabulous. Cheesy and fabulous.

What I love most about this recipe is that you can tap your spice rack and pull it together in a flash. Yes, I used fresh parsley, but you can certainly use dried (substitute 1 teaspoon dried for the fresh and add it when you add the other dried herbs - before roasting). As the herbs roast in the oven, they release their oils and infuse their sweet and savory essence into the toasted potato skin. In just 25 minutes. That's a winning side dish in my book.

About the cheese - since the ingredient list is short, I encourage you to use really good cheese. Not break-the-bank cheese, but a good-quality parmesan is preferred. Domestic is fine. And make sure you check for a variety that's on sale - I LOVE when that happens.

And SAVE the parmesan rind and use it in my Orecchiette with Pea Pearls, Parmesan Rind and Poached Egg or my Meatball and Pasta Soup with Parmesan Rind!

What to serve these potatoes with? I served them with my Skillet Sloppy Joes!

Four Herb Roasted Potatoes with Parmesan

1 1/2 pounds small potatoes (red, white or gold - I used gold), cut into wedges
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated parmesan, plus more for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, oil, oregano, basil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the potatoes.
Transfer the potatoes to the prepared pan and spread out in an even layer.
Roast for 20 minutes. Top the potatoes with the grated cheese and roast for 5 more minutes, until the potatoes are golden brown and tender and the cheese is toasted. If desired, season with salt and pepper.
Serve with additional grated parmesan on the side.

Serves 4