I’ve tried all kinds of recipes for roasted potatoes over the years. Some asked you to parboil them first, which sounds like a lot of trouble for a side dish. Other methods caused the potatoes to lose their tender interior as the outside got crispy. This recipe from the website Damn Delicious (cute name!) is a one step process that solves both these problems.
Halved small red potatoes are tossed with herbs, garlic and Parmesan then baked for half an hour. Stir in a bit of butter melted right on the baking sheet and you have golden brown tender potatoes full of flavor. I prepped this ahead of time and then baked right before dinner. Think I prefer to start with the cut halves down on the sheet to crisp and then toss once halfway through, but not at all necessary.
3 pounds small red potatoes, halved
2 Tbs. olive oil
5 cloves of garlic, minced
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper to taste
2 Tbs. unsalted butter
2 Tbs. chopped parsley leaves
Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place in the oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute. Serve immediately, garnished with parsley if desired. Serves 6 or more.
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