The Forked SpoonParmesan Roasted Potatoes
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Ingredients
Serves 8- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
- 3 pounds red baby potatoes (halved)
- 8 cloves garlic (minced)
- fresh lemon juice (to finish, optional)
- Fresh parsley (chopped (optional garnish))
- ½ cup Parmesan cheese (finely grated)
- Salt and black pepper (to taste)
- 4 tablespoon butter (melted)
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Steps
- Step 1
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and lightly coat with oil or nonstick spray.
- Step 2
Rinse and scrub the potatoes, then dry them thoroughly. Cut each potato in half (or into quarters if larger) so all pieces roast evenly.
- Step 3
In a small bowl, stir together the olive oil, garlic, and dried herbs. Toss the potatoes in this mixture until evenly coated, then sprinkle with a pinch of salt and pepper.
- Step 4
Pour the melted butter over the potatoes and add the parmesan cheese. Mix well to cover the potatoes on all sides.
- Step 5
Spread the potatoes cut-side down in a single layer on the prepared baking sheet.
- Step 6
Roast for 30 to 45 minutes, flipping once halfway through, until the potatoes are golden brown and crispy.
- Step 7
Season with additional salt and pepper, sprinkle with fresh parsley, and finish with a squeeze of lemon juice if desired. Serve immediately.
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Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil and lightly coat with oil or nonstick spray.
Source: The Forked Spoon
