Description
Golden, crispy-on-the-outside, tender-on-the-inside roasted baby potatoes coated in Parmesan, garlic, and herbs for a cheesy, savory side dish.
Ingredients
- 1–1½ lb baby potatoes, halved or quartered
- 2 Tbsp olive oil or about ⅓ cup melted unsalted butter
- 1 Tbsp minced garlic or ~½ tsp garlic powder
- 1 tsp chopped fresh oregano or ½ tsp dried oregano (optional)
- Salt, to taste
- ¼–½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- Place potatoes on the sheet. Drizzle with olive oil or brush with melted butter.
- Sprinkle with garlic, oregano, salt, and Parmesan cheese.
- Toss gently to coat and spread into a single layer.
- Roast for 25 minutes, tossing once halfway, until golden and crispy.
- Let rest a few minutes before serving to set the Parmesan crust.
Notes
- For extra flavor, use melted butter instead of oil.
- Try swapping oregano for rosemary or thyme.
- For extra crispiness, avoid crowding potatoes on the pan.
- Let potatoes rest after roasting to help the crust firm up.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
