These Garlic Parmesan Potatoes Are Dangerously Addictive (Print Version)
Crispy roasted baby potatoes tossed with garlic, herbs, and parmesan, then finished hot with parsley.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) baby potatoes, halved
02 -
3 tablespoons olive oil
03 -
2 tablespoons unsalted butter, melted
04 -
5 garlic cloves, finely minced
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
3/4 cup (75 g) finely grated parmesan cheese, divided
For finishing
11 -
2 tablespoons chopped fresh parsley
12 -
Extra parmesan, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
02 -
Wash the baby potatoes, halve them, and pat them very dry with a clean towel. Dry surfaces brown better in the oven.
03 -
In a large bowl, toss the potatoes with olive oil, melted butter, minced garlic, garlic powder, Italian seasoning, paprika, salt, pepper, and 1/2 cup parmesan until evenly coated.
04 -
Spread the potatoes in a single layer, cut-side down. Leave space between pieces so they roast instead of steam.
05 -
Roast for 28-32 minutes, until the cut sides are golden and the centers are fork-tender.
06 -
Flip the potatoes, sprinkle with the remaining 1/4 cup parmesan, and roast for 5-8 minutes more until the cheese is melted and lightly crisp.
07 -
Sprinkle with parsley and extra parmesan while hot. Serve right away for the crispest edges.
# Notes:
01 -
Use a large sheet pan or two smaller pans to avoid crowding.
02 -
Best served hot, right after roasting.
03 -
Broil for 1-2 minutes at the end for extra browning, watching closely.