PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4 servings
I found this very exciting recipe from a blog I have been following for years. I loved this recipe immediately, and these roasted garlic butter Parmesan Potatoes have been my ultimate favourite side dish to any meal. It’s simple, easy, and quick to throw together, and it’s very flavorful!
INGREDIENTS
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1/2 c. unsalted butter
3 lbs (1.5 kg) baby red potatoes, washed and quartered
6 large cloves of garlic finely chopped or minced
1/4 c. (60ml) olive oil
3/4 c. fresh grated Parmesan cheese
Fresh chopped parsley, for garnish
1/2 c. crispy bacon bits (optional)
1 tbsp Italian seasoning
Salt and fresh cracked black pepper
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: Precook the baby red potatoes in boiling water for about 5 to 8 minutes.
Step 3: Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and Parmesan cheese in a large bowl until well mixed. If the Parmesan cheese has absorbed most of the olive oil, add a little more olive oil to the bowl. Add the parboiled potatoes and toss to evenly coat with the garlic Parmesan mixture.
Step 4: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side-down. Put the baking sheet on the bottom rack of the preheated oven and bake the potatoes for about 25 minutes, flipping them after 15 minutes using a spatula or tongs until the potatoes have browned and the edges are crisp.
Step 5: While the potatoes are baking, melt the butter in the microwave. Stir the fresh parsley into the melted butter.
Step 6: After removing the potatoes from the oven, drizzle them with the butter parsley sauce. Sprinkle the bacon tops on top and toss to coat well. Serve these roasted potatoes right away. 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
- 1/2 c. unsalted butter
- 3 lbs (1.5 kg) baby red potatoes, washed and quartered
- 6 large cloves of garlic finely chopped or minced
- 1/4 c. (60ml) olive oil
- 3/4 c. fresh grated Parmesan cheese
- Fresh chopped parsley, for garnish
- 1/2 c. crispy bacon bits (optional)
- 1 tbsp Italian seasoning
- Salt and fresh cracked black pepper
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: Precook the baby red potatoes in boiling water for about 5 to 8 minutes.
Step 3: Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and Parmesan cheese in a large bowl until well mixed. If the Parmesan cheese has absorbed most of the olive oil, add a little more olive oil to the bowl. Add the parboiled potatoes and toss to evenly coat with the garlic Parmesan mixture.
Step 4: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side-down. Put the baking sheet on the bottom rack of the preheated oven and bake the potatoes for about 25 minutes, flipping them after 15 minutes using a spatula or tongs until the potatoes have browned and the edges are crisp.
Step 5: While the potatoes are baking, melt the butter in the microwave. Stir the fresh parsley into the melted butter.
Step 6: After removing the potatoes from the oven, drizzle them with the butter parsley sauce. Sprinkle the bacon tops on top and toss to coat well. Serve these roasted potatoes right away. Enjoy!
