July 27, 2016

Garlic Parmesan Roasted Red Potatoes

We are completely obsessed with roasting any and every vegetable, but I think red potatoes are our favorite. While these ranch ones have always been a go-to, I think we have found a new love with this recipe.
Garlic, parmesan, several spices and a little butter at the end make these irresistible. I swear a panful is never enough and that's just for my husband and I!
If you're looking for an easy summer side these are perfect! You can cut them as small as you want, but I'm really liking the bigger chunks of potato. Sooo good.

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.

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