Description
Tender yellow baby potatoes coated with garlic, herbs, and Parmesan cheese, then roasted until the bottoms develop a crisp, golden crust.
Ingredients
1 1/2 pounds yellow baby potatoes, cleaned and patted dry
2 tablespoons olive oil
3 garlic cloves, finely grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
1 tablespoon finely chopped fresh parsley
3/4 cup finely grated Parmesan cheese
Additional chopped parsley for garnish (optional)
Instructions
1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper and place the oven rack in the center position.
2. In a large mixing bowl, combine the olive oil, grated garlic, salt, black pepper, cayenne pepper if using, and parsley.
3. Cut each baby potato in half and toss with the seasoned oil mixture.
4. Sprinkle Parmesan cheese over the potatoes and toss lightly.
5. Arrange potatoes cut-side down on the prepared baking sheet.
6. Press any remaining cheese mixture onto the potato surfaces.
7. Roast for 25 to 35 minutes, rotating the pan halfway through.
8. Remove when potatoes are tender and the cheese crust is deep golden.
9. Rest for 5 minutes.
10. Flip, garnish with parsley if desired, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat cut-side down on a parchment-lined baking sheet at 375°F for 5 to 10 minutes until crispy.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Roasting
- Cuisine: American