Parmesan Herb-Roasted Red Potatoes – An easy rustic fall dish

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Fresh red potatoes are diced and roasted in olive oil, herbs and tossed in a creamy Champagne yogurt dressing.

One thing I love about fall other than the sweater weather is the variety of delicious fall-inspired recipes. Fresh red potatoes are always in an abundance and while they are great on their own, I love jazzing them up with unique flavors.

In this recipe I used red potatoes also known as new potatoes and diced them up, tossed them in fresh herbs and olive oil and then roasted them. Once they have cooled, I toss them again but this time in a creamy Greek Champagne yogurt dressing. These potatoes are the perfect side dish alongside a holiday meal, a grilled steak or for entertaining.

Parmesan Herb-roasted Red Potatoes Recipe

A simple side dish with gourmet flavors, these potatoes are roasted in olive oil and herbs and then tossed in a Champagne yogurt dressing.

Prep time: 20 minutes | Cook time: 45 minutes | Chilling time: 1 hour | Total time: 2 hours 5 minutes

Yields 6 servings


For the potatoes

  • 4 cups diced fresh red potatoes
  • 1/4 cup olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste

For the Champagne yogurt dressing

  • 1 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup Champagne vinegar
  • 1 lemon, juiced and zested
  • 2 tablespoons honey or agave
  • 1/2 tablespoon garlic powder
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, add the potatoes, olive oil and seasonings mixing well.
  3. Spread the potatoes in an even layer on the baking sheet and roast for 45 minutes or until the potatoes begin to crisp.
  4. Remove from the oven and set aside.
  5. In a large mixing bowl, combine all the ingredients for the Champagne yogurt dressing.
  6. Mix well.
  7. Add in the potatoes and toss gently. Cover and chill for 1 hour. Garnish with freshly chopped parsley and serve.

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