Cheesy Roasted Potatoes (Print-Friendly Version)
Baby potatoes seasoned with herbs and parmesan, then baked to crispy, golden perfection.
# Ingredients:
→ Base
01 -
1 pound small golden potatoes
02 -
1/3 cup Parmesan cheese, finely shredded
03 -
3 tablespoons butter, unsalted
04 -
2 cloves garlic, minced
→ Seasonings
05 -
1/4 teaspoon red pepper flakes, optional
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon dried thyme
10 -
1/2 teaspoon dried parsley
11 -
1/2 teaspoon sea salt
# Steps:
01 -
Turn the oven up to 400°F. Rinse the potatoes thoroughly, then boil them for 8-10 minutes with a little salt until they soften a bit.
02 -
Mix the butter (melted), minced garlic, all your seasoning ingredients, and Parmesan in a baking dish until it comes together like a paste.
03 -
Cut the boiled and cooled potatoes in half lengthwise. Press the flat side into the Parmesan mixture in the baking dish.
04 -
Use a brush to spread butter on the tops of the potato halves. Sprinkle some extra Parmesan cheese if you like. Bake 25-30 minutes until they crisp up and turn golden.
# Notes:
01 -
Don't peel the potatoes; the skins add texture.
02 -
Let the dish cool for 5 minutes before serving.
03 -
It tastes best hot and fresh out of the oven.