Garlic Parmesan Roasted Potatoes
A cinch to make with ingredients you probably already have in your pantry. Lots of aromatic basil, garlic, oregano, thyme and good quality olive oil!
Ingredients
- 1½ lbs golden mini potatoes washed and halved
- 2 tablespoons extra-virgin olive oil
- ½ cup freshly grated Parmesan
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher or fine sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400ºF (200ºC) and prepare lightly oiled baking sheet.
- Place potatoes in a large mixing bowl. Add olive oil, Parmesan, garlic and herbs and toss to coat.
- Transfer potatoes to baking sheet, spread out in a single layer then season with salt and pepper.
- Roast for 20-25 minutes until golden and crispy. Transfer to serving dish, sprinkle with fresh parsley and serve warm.
Notes
Storage: Leftover potatoes can be stored in a well-sealed contained in the fridge for up to 4 days. To reheat, return potatoes to baking sheet and heat at 350ºF (177ºC) for 5-10 minutes until warmed through.