Description
Deliciously roasted baby potatoes coated in garlic, olive oil, and topped with Parmesan cheese and fresh parsley.
Ingredients
Scale
- 2 pounds baby or new potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried Italian herbs or oregano
- 3/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with oil.
- Wash and thoroughly dry the potatoes. Cut into halves or quarters.
- In a mixing bowl, combine olive oil, minced garlic, salt, pepper, paprika, and herbs. Toss potatoes to coat.
- Add half of the Parmesan cheese to the bowl and mix again.
- Arrange potatoes cut-side down on the baking sheet without crowding.
- Roast for 25–30 minutes, flipping halfway. Cook until crispy and golden brown.
- Remove from oven and immediately sprinkle remaining Parmesan and drizzle with melted butter.
- Toss gently, garnish with fresh parsley, and serve hot.
Notes
- Ensure to dry the potatoes well before roasting for maximum crispiness.
- For extra flavor, add more herbs or spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg