Roasted Garlic Butter Parmesan Potatoes (Print Version)
Crispy parmesan potatoes with garlic butter and herbs, finished with a parsley drizzle and optional bacon.
# Ingredients:
→ Vegetables
01 -
1.36 kg baby red potatoes, washed and quartered
→ Dairy
02 -
190 g fresh grated Parmesan cheese
03 -
115 g unsalted butter
→ Oils and Fats
04 -
60 ml olive oil
→ Aromatics
05 -
6 large garlic cloves, finely minced
→ Seasonings
06 -
1 tablespoon Italian seasoning
07 -
Salt, to taste
08 -
Fresh cracked black pepper, to taste
→ Garnishes
09 -
Fresh chopped parsley, for garnish
10 -
60 g crispy bacon bits, optional
# Instructions:
01 -
Preheat oven to 200°C. Grease a large baking sheet evenly with non-stick spray or olive oil and set aside.
02 -
Bring a large pot of water to a boil. Add quartered potatoes and parboil for 5 to 8 minutes until just tender. Drain thoroughly.
03 -
In a large bowl, whisk together olive oil, minced garlic, Italian seasoning, salt, pepper, and grated Parmesan cheese. Adjust with additional olive oil if mixture is too thick.
04 -
Toss drained potatoes through the garlic-Parmesan mixture to ensure even coating.
05 -
Transfer coated potatoes cut-side down to the prepared baking sheet in a single layer. Position baking sheet on the lower oven rack. Roast for 25 minutes, turning potatoes with tongs or spatula after 15 minutes, until golden and crisp at the edges.
06 -
While potatoes roast, gently melt butter in the microwave and stir in freshly chopped parsley.
07 -
Remove potatoes from oven. Drizzle with the parsley-infused butter. Add bacon bits if using, toss to coat, and serve immediately while hot.
# Notes:
01 -
Parboiling the potatoes before roasting yields an exceptionally tender interior with a crisp exterior.