Description
Golden roasted baby potatoes tossed in savory garlic-butter and Parmesan for a crispy, flavorful side dish.
Ingredients
Units
Scale
- 1 1/2 lb (700 g) baby potatoes, halved
- 4 tbsp (60 g) unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup (50 g) grated Parmesan
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C (400°F).
- In a large bowl, whisk together melted butter, minced garlic, olive oil, salt, and pepper.
- Add halved potatoes to the bowl and toss until evenly coated.
- Transfer potatoes to a baking sheet in a single layer, cut-side down.
- Roast for 20 minutes, then remove from oven and sprinkle with grated Parmesan.
- Return to oven and roast 10–15 more minutes, until golden brown and crispy.
- Remove from oven, sprinkle with chopped parsley, taste and adjust seasoning if needed.
- Serve hot as a side dish or appetizer.
Notes
- For extra crispiness, soak halved potatoes in cold water for 10 minutes before tossing, then pat dry.
- Substitute Parmesan with Pecorino Romano for sharper flavor.
- Make it spicy by adding a pinch of crushed red pepper flakes.
- Leftovers reheat well in a skillet to maintain crisp skin.
Nutrition
- Serving Size: 1 cup (approx. 150 g)
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg