Garlic Parmesan Potatoes

Golden, crispy potato quarters coated in garlic and parmesan butter.

Print Recipe

5 from 1 vote

Crispy on the outside, creamy on the inside.

Prep Time19

Cook Time1

Total Time1 19

Course: Sides

Cuisine: Italian

Servings: servings

Calories: 538kcal

Author: Carolyn Hetke

Ingredients

4 ½ lbs waxy young potatoes red bliss or Yukon Gold
¼ cup olive oil + more for greasing bottom of baking pan
6 cloves garlic minced
1 tablespoon Italian seasoning or mix of dried thyme, rosemary and oregano
¾ cup grated Parmesan cheese
½ cup butter
½ teaspoon ground black pepper

Instructions

If potatoes are baby, wash them and leave skins on. If larger, peel them and quarter or halve them to be uniform 2 ½" or so.
Preheat oven to 400°. Generously coat the bottom of a baking pan, large enough to hold potatoes in a single layer with olive oil.
Add potatoes to cold, salted water and parboil 8 minutes. Do not over cook - if potatoes are small check after 5 minutes. They should be tender crisp but not soft. (See Note 1 if roasting carrots as well.) Drain potatoes.
While potatoes are parboiling mix the olive oil, garlic, herbs, pepper and parmesan in a large bowl to form a paste. Add parboiled potatoes and toss to coat them.
Arrange the potatoes in the baking pan and roast on the bottom rack for 25 minutes. Turn potatoes once and roast a further 15 minutes. Potatoes should be crispy and golden. If you want the crust crispier turn on broiler, leave potatoes on the bottom rack and broil a few minutes until you get the colour you want.
Melt butter when potatoes are done and drizzle over potatoes.
Transfer to a serving dish and serve.

Notes

Note 1: If you choose to serve roasted carrots with the potatoes as sides then peel carrots and cut in to 3 inch lengths. Quarter or halve larger carrots. After potatoes are par boiled- remove potato chunks with a slotted spoon, add carrots to the hot water. Return carrots to a boil and par boil about 8 minutes. Drain carrots and set aside. Toss carrots in olive oil and roast in a baking pan along with the potatoes.

Nutrition