PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4
I love these roasted garlic butter Parmesan potatoes. They are very easy and quick to make and pair perfectly with just about anything! These perfectly seasoned fork-tender potatoes with crispy edges are a must and forever a keeper!
INGREDIENTS
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1/4 c. (60ml) olive oil
3 lbs (1.5 kg) baby red potatoes, washed and quartered
6 large cloves of garlic finely chopped or minced
1 tbsp Italian seasoning
1/2 c. unsalted butter
3/4 c. fresh grated Parmesan cheese
1/2 c. crispy bacon bits (optional)
Salt and fresh cracked black pepper
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 non-stick spray or olive oil, grease a large baking sheet, and set it 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 bowl. Mix well until blended. If the Parmesan cheese has absorbed most of the olive oil, free free to add a little more olive oil.
Step 4: Though the garlic Parmesan mixture, toss the parboiled potatoes until evenly coated.
Step 5: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side down. On the bottom rack of the preheated oven, place the baking sheet and bake for about 25 minutes, turning the potatoes using tongs or a spatula after 15 minutes until the potatoes turned browned and the edges are crispy.
Step 6: Meanwhile, melt the butter gently in a microwave. Then, stir in the fresh chopped parsley.
Step 7: When the potatoes are done, take them out of the oven and drizzle with the butter parsley sauce. On top, sprinkle the bacon bits and toss to coat the potatoes well. Serve right away. Enjoy!
Ingredients
- 1/4 c. (60ml) olive oil
- 3 lbs (1.5 kg) baby red potatoes, washed and quartered
- 6 large cloves of garlic finely chopped or minced
- 1 tbsp Italian seasoning
- 1/2 c. unsalted butter
- 3/4 c. fresh grated Parmesan cheese
- 1/2 c. crispy bacon bits (optional)
- Salt and fresh cracked black pepper
- Fresh chopped parsley, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. Using a non-stick spray or olive oil, grease a large baking sheet, and set it 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 bowl. Mix well until blended. If the Parmesan cheese has absorbed most of the olive oil, free free to add a little more olive oil.
Step 4: Though the garlic Parmesan mixture, toss the parboiled potatoes until evenly coated.
Step 5: Onto the prepared baking sheet, arrange the coated potatoes in a single layer, cut-side down. On the bottom rack of the preheated oven, place the baking sheet and bake for about 25 minutes, turning the potatoes using tongs or a spatula after 15 minutes until the potatoes turned browned and the edges are crispy.
Step 6: Meanwhile, melt the butter gently in a microwave. Then, stir in the fresh chopped parsley.
Step 7: When the potatoes are done, take them out of the oven and drizzle with the butter parsley sauce. On top, sprinkle the bacon bits and toss to coat the potatoes well. Serve right away. Enjoy!
