Description
A simple and flavorful recipe for crispy roasted baby potatoes tossed with Parmesan cheese and garlic. Perfect as a side dish for any meal.
Ingredients
Scale
- 2 pounds baby potatoes (such as Yukon Gold, red, or a mix), washed and dried
- 3 tablespoons olive oil
- 4–5 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon dried oregano (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- 1. Preheat your oven to 400°F (200°C). If your baby potatoes are on the larger side, quarter or halve them. For smaller, uniform potatoes, leave them whole. Pat the potatoes very dry with paper towels.
- 2. In a large bowl, toss the dried potatoes with olive oil until lightly coated. Add minced garlic, grated Parmesan cheese, dried oregano (if using), salt, and black pepper. Toss to coat evenly.
- 3. Spread the coated potatoes in a single layer on a large baking sheet. Avoid overcrowding.
- 4. Roast for 25-35 minutes, or until tender inside and golden brown and crispy outside. Flip or shake the pan halfway through.
- 5. Garnish with fresh parsley if desired, and serve warm.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g