Description
These crispy garlic parmesan baby potatoes are the perfect side dish, bringing together tender potatoes, rich butter, and savory parmesan.
Ingredients
Scale
- 1 lb baby yellow potatoes
- 4 tbsp butter
- 2 tbsp olive oil
- 5 cloves garlic
- 1/2 cup parmesan cheese
- to taste salt and pepper
- to taste fresh parsley
Instructions
- Preheat the oven to 425°F.
- Boil the potatoes in a large pot of salted water and bring to a boil. Cook for 15 minutes, or until the potatoes are fork-tender.
- Drain and steam dry let them sit in the colander for 5 minutes. This allows excess moisture to evaporate, which helps the potatoes crisp in the oven.
- Smash the potatoes transfer the potatoes to a large baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact.
- Season the potatoes with olive oil and melted butter, then season with salt and pepper. Toss gently to coat.
- Roast (first bake) place the potatoes in the oven and roast for 18 minutes, until they begin to turn golden and crispy around the edges.
- Add the garlic and parmesan remove the pan from the oven and sprinkle the potatoes with fresh garlic and parmesan cheese. Toss lightly so the garlic and cheese coat the potatoes.
- Roast again return the pan to the oven and roast for another 10 minutes, or until the potatoes are deeply golden and the parmesan becomes crispy.
- Finish and serve with fresh parsley and serve immediately while the potatoes are hot and crispy.
Notes
- Make sure to adjust the seasoning according to your taste preference.
- For extra crispiness, you can place the potatoes under a broiler for a couple of minutes after roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg