PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4 servings
If you are looking for the perfect side dish to pair with any meal, then you are in the right place. These crispy roasted garlic butter Parmesan potatoes are your best option. Incredibly easy to make using simple ingredients and ready in no time. I’m pretty sure everyone will be captivated with these crispy, fluffy, and baked to golden brown perfection roasted potatoes!
INGREDIENTS
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1/4 c. (60ml) olive oil
3 lbs (1.5 kg) baby red potatoes, washed and quartered
3/4 c. fresh grated Parmesan cheese
6 large cloves of garlic, finely chopped or minced
1 tbsp Italian seasoning
1/2 c. unsalted butter
Salt and fresh cracked black pepper
1/2 c. crispy bacon bits (optional)
Fresh chopped parsley, for garnish
How to make Roasted Garlic Butter, Parmesan Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. Using a nonstick spray or olive oil, grease a large baking sheet. Set aside.
Step 2: In boiling water, parboil the baby red potatoes for about 5 to 8 minutes.
Step 3: Place 1/4 cup of olive oil, garlic, salt, herbs, pepper, and Parmesan cheese in a large mixing bowl. Mix well until blended. If the Parmesan cheese has absorbed most of the oil, you can add a little bit more oil. Add the parboiled potatoes and toss well to coat evenly.
Step 4: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side-down. Place on the bottom rack of the preheated oven and bake for about 25 minutes, flipping the potatoes using tongs or spatula after 15 minutes. Continue baking the potatoes until browned and the edges is crisp.
Step 5: While the potatoes are baking, gently melt the butter in the microwave. Stir in the fresh chopped parsley. Drizzle this over the roasted potatoes and top with some bacon bits. Toss well and serve the roasted potatoes right away with the garlic butter Parmesan. Enjoy!
Nutrition Facts:
Energy 580.12 cal, Fat 32.1 g, Protein 15.6 g, Carbs 60.12 g, Saturated Fat 14.1 g, Polyunsat Fat 2.68 g, Monounsat Fat 13.01 g, Sugar 4.65 g, Cholesterol 61.5 mg, Sodium 643.94 mg, Potassium 1634.37 mg, Fiber 5.93 g
Ingredients
- 1/4 c. (60ml) olive oil
- 3 lbs (1.5 kg) baby red potatoes, washed and quartered
- 3/4 c. fresh grated Parmesan cheese
- 6 large cloves of garlic, finely chopped or minced
- 1 tbsp Italian seasoning
- 1/2 c. unsalted butter
- Salt and fresh cracked black pepper
- 1/2 c. crispy bacon bits (optional)
- Fresh chopped parsley, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. Using a nonstick spray or olive oil, grease a large baking sheet. Set aside.
Step 2: In boiling water, parboil the baby red potatoes for about 5 to 8 minutes.
Step 3: Place 1/4 cup of olive oil, garlic, salt, herbs, pepper, and Parmesan cheese in a large mixing bowl. Mix well until blended. If the Parmesan cheese has absorbed most of the oil, you can add a little bit more oil. Add the parboiled potatoes and toss well to coat evenly.
Step 4: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side-down. Place on the bottom rack of the preheated oven and bake for about 25 minutes, flipping the potatoes using tongs or spatula after 15 minutes. Continue baking the potatoes until browned and the edges is crisp.
Step 5: While the potatoes are baking, gently melt the butter in the microwave. Stir in the fresh chopped parsley. Drizzle this over the roasted potatoes and top with some bacon bits. Toss well and serve the roasted potatoes right away with the garlic butter Parmesan. Enjoy!
