Garlic Parmesan Roasted Red Potatoes
Adapted from Brown Eyed Baker
1 1/2 lbs. red potatoes, scrubbed and cut into 2 or 3-inch chunks
2 Tbsp. olive oil
3 tsp. garlic, minced
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
3 Tbsp. grated Parmesan cheese
1 Tbsp. unsalted butter, cut into small cubes (optional)
1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
2. In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
3. Bake for 35-40 minutes, turning with a spatula two or three times, until golden brown and crisp. Remove from the oven and sprinkle the butter over the potatoes and stir to melt the butter. Serve immediately.