Name: Crispy Herb Parmesan Roasted Red Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 lbs baby red potatoes, halved or quartered; 2-3 Tbsp olive oil; 1 Tbsp (about 2 cloves) fresh garlic, minced; 1/2 cup + 1 Tbsp grated Parmesan cheese, divided; 3 Tbsp flat leaf Italian parsley, minced; 1 Tbsp fresh thyme or rosemary, minced; kosher salt and freshly-ground black pepper, to taste

Ingredients

Scale

2 lbs baby red potatoes, halved or quartered
2–3 Tbsp olive oil
1 Tbsp (about 2 cloves) fresh garlic, minced
1/2 cup + 1 Tbsp grated Parmesan cheese, divided
3 Tbsp flat leaf Italian parsley, minced
1 Tbsp fresh thyme or rosemary, minced
kosher salt and freshly-ground black pepper, to taste

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Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.
Add the chopped potatoes to a large mixing bowl. Drizzle with just enough olive oil to coat well. Toss with the garlic, 1/2 cup Parmesan, and herbs, until combined.
Arrange the potatoes in an even layer on the prepared sheet pan. Season generously with salt and pepper.
Bake for 30-40 minutes, turning once or twice, until crispy and golden. You’ll know the potatoes are ready when the skins are beginning to wrinkle, and can be easily pierced with a fork.
Remove from the oven, and while still warm, toss the potatoes with the remaining 1 Tbsp of Parmesan. Season with more salt and pepper, if needed. Serve warm.

Notes

The potatoes can be roasted in advance: Just pop the (room-temperature) potatoes back in the oven for 10-15 minutes to reheat, before tossing with the reserved Parmesan and serving.