- 8
- 10 mins
- 60 mins
Ingredients
- 2 tablespoons olive oil
- 6 large cloves garlic finely chopped or minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon fresh black pepper
- 3/4 cup fresh grated Parmesan cheese
- 3 lbs. red potatoes, washed and quartered
- 1/2 cup unsalted butter
- 4 tablespoons fresh parsley, finely chopped (for serving)
Preparation
Step 1
1. Preheat the oven to 400 degrees. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
2. In a large bowl, combine the olive oil, garlic, salt, herbs, pepper and parmesan cheese together, mixing to combine. Add in the potatoes and toss through the oil/herb mixture to evenly coat.
3. Arrange coated potatoes in a single layer onto prepared baking sheet. Spread them out and bake for 45-50 minutes, carefully turning every 15 minutes or so until potatoes are browned and edges are crisp. For extra crispy, broil for 2 minutes, or until they are crisped to your liking.
4. While potatoes are in the oven, brown your butter:
Add 1/3 cup butter to a saucepan over medium heat. Swirl the pan occasionally o allow it to cook evenly. When it begins to foam up, the color will change from yellow to tan to a rich golden brown. As soon as you smell a nutty aroma, take the payoff the heat, give it a light mix with a wooden spoon to lift up any browned bits and pour over the roasted potatoes.
5. Season with a little extra salt and pepper, if desired, and sprinkle with fresh parsley before serving.