Ingredients
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon paprika for a smoky kick
The beauty of this recipe lies in its flexibility. If you don’t have baby potatoes, feel free to use russet or Yukon gold potatoes cut into chunks. No fresh parsley on hand? Dried parsley works just as well.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the halved potatoes with olive oil, minced garlic, salt, and black pepper. Ensure each potato is well coated.
- Spread the potatoes in a single layer on the prepared baking sheet, cut side down. This helps achieve that perfect crispy texture.
- Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
- Remove the baking sheet from the oven and sprinkle the potatoes with grated parmesan cheese. Return to the oven for another 5 minutes until the cheese is melted and slightly browned.
- Once done, sprinkle with fresh parsley and serve immediately. Enjoy these potatoes hot, straight from the oven, as the aromas fill your kitchen with warmth.
Pro tip: For an even crispier finish, use a convection setting if your oven has one.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International