These iconic roasted potatoes are crispy and golden, with garlic butter parmesan and fluffy on the inside. Baby potters roasted with garlic, herbs, butter, and parmesan are quartered and delicious. Try them today in a meal, so easy to make.
Ingredients:
3 lbs (1.5 kg) of baby red potatoes, washed and quartered
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1/4 cup (60ml) olive oil
6 large cloves (chopped or minced) garlic
Salt and fresh cracked black pepper
1 tbsp Italian seasoning
3/4 cup fresh grated Parmesan cheese
1/2 cup unsalted butter
Fresh chopped parsley, for garnish
1/2 cup crispy bacon bits (optional)
Directions:
For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.
In boiling water, Parboil baby red potatoes to precook for 5-8 minutes. When roasting, they’ll be tenderer inside.
Put 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese into a large bowl and combine. When the parmesan cheese absorbs most of it, add a little more olive oil.
Place in the garlic parmesan mixture in the parboiled potatoes to coat evenly.
Arrange the covered potatoes on the baking sheet in a single layer. On the lower rack of the oven, place the baking sheet. Bake the Parmesan garlic butter for 25 minutes, flip it with tongs or the spatula after 15 minutes, until the potatoes have browned and crisped on the edges.
Melt the butter in the microwave and add to the freshly cut parsley. Remove from the oven the roasted potatoes and add to the butter sauce. Add bacon bits, coat thoroughly, and immediately serve the bacon bits with parmesan garlic butter.
Tips:
For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.
Parboil red potatoes in boiling water for 5 to 8 minutes before cooking. They will be more tender inside when roasting.
Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese in a large bowl, and blend. If the cheese has absorbed most of it, add a little more olive oil.
Ingredients
- 3 lbs (1.5 kg) of baby red potatoes, washed and quartered
- 1/4 cup (60ml) olive oil
- 6 large cloves (chopped or minced) garlic
- Salt and fresh cracked black pepper
- 1 tbsp Italian seasoning
- 3/4 cup fresh grated Parmesan cheese
- 1/2 cup unsalted butter
- Fresh chopped parsley, for garnish
- 1/2 cup crispy bacon bits (optional)
Instructions
For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.
In boiling water, Parboil baby red potatoes to precook for 5-8 minutes. When roasting, they'll be tenderer inside.
Put 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese into a large bowl and combine. When the parmesan cheese absorbs most of it, add a little more olive oil.
Place in the garlic parmesan mixture in the parboiled potatoes to coat evenly.
Arrange the covered potatoes on the baking sheet in a single layer. On the lower rack of the oven, place the baking sheet. Bake the Parmesan garlic butter for 25 minutes, flip it with tongs or the spatula after 15 minutes, until the potatoes have browned and crisped on the edges.
Melt the butter in the microwave and add to the freshly cut parsley. Remove from the oven the roasted potatoes and add to the butter sauce. Add bacon bits, coat thoroughly, and immediately serve the bacon bits with parmesan garlic butter.
Tips:
For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.
Parboil red potatoes in boiling water for 5 to 8 minutes before cooking. They will be more tender inside when roasting.
Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese in a large bowl, and blend. If the cheese has absorbed most of it, add a little more olive oil.
