Crispy Parmesan Roasted Potatoes
HB-9796 · Hand-built original · American
Halved baby gold potatoes tossed in garlic herb butter, pressed cut-side down into parmesan, and baked until the bottoms are golden and crisp.
AmericanAppetizer1 hr5 servings373 kcalGluten-freeEgg-freeDiabetic
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:5quantities adjust to match
Ingredients
- 2 pounds baby gold potatoes, rinsed and cut in half
- 1/2 cup parmesan, grated
- Garlic and Herb Sauce:
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 2 tablespoons parsley, finely chopped
- 1 tablespoon garlic, finely minced
- 3 tablespoons parmesan, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Method
- Stir the melted butter, olive oil, parsley, garlic, 3 tablespoons of parmesan, salt, black pepper, oregano and red pepper flakes into a garlic and herb sauce and set it aside.
- Heat the oven to 400°F. Rinse the potatoes, halve them, and toss them in a bowl with the garlic herb sauce until well coated.
- Put the 1/2 cup of grated parmesan in a bowl, dip each potato cut-side down into it, press so the cheese sticks, and set the potatoes cheese-side down on a non-stick tray.
- Bake for 30 to 40 minutes until the bottoms are golden brown and crispy and the centers are soft and fluffy.
- Serve the potatoes straight from the tray with a dipping sauce alongside.
Prep: 20 min · Cook: 40 min · Total: 1 h
Nutrition (per serving, where published)
373 kcalCalories
7.8 gProtein
32.4 gCarbs
24.5 gFat
9.4 gSaturates
0.5 gFibre
0.1 gSugars
480 mgSodium
36 mgCholesterol
865 mgPotassium
147 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data