Crispy Oven Roasted Baby Potatoes
A crispy, tender roasted potato side dish that goes with everything
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1/4 teaspoon salt plus more to taste after roasted
- 1/4 teaspoon ground pepper
- 3 tablespoons grated Parmesan cheese
- 4 medium garlic cloves, minced well
- 1 sprig fresh rosemary, minced well about 2 teaspoons
Instructions
- Preheat the oven to 425℉ and set the rack to the lowest position. Line a sheet pan with parchment paper or foil for easier clean up.
- Wash and dry the baby potatoes. Do not peel them. Cut them into quarters or halves, depending on the size. Place the cut potatoes into a large mixing bowl. Pour the olive oil over and toss well to coat. Season with salt and pepper and toss well again.
- Transfer the seasoned potatoes to the sheet pan, laying them out in a single layer. Try to avoid having them touch so they crisp up faster. Reserve the bowl for later. Let them roast 10-15 minutes or until they turn golden on the bottom, then, turn them so they brown evenly.
- While the potatoes roast, combine the Parmesan cheese, minced garlic, and minced rosemary in a small bowl. Mix well and set this aside.
- After 20 minutes, when the potatoes are tender and starting to turn golden on the second side, remove the tray from the oven and transfer the potatoes to the large mixing bowl. Add the garlic, Parmesan cheese, and minced rosemary, and toss well to coat the potatoes evenly. Return the seasoned potatoes to the sheet pan and the oven for 3-5 more minutes to allow the cheese to melt and the garlic to cook lightly.
- Taste and add extra salt if needed. Serve immediately.
Notes
Keep a close eye on the potatoes after 20 minutes. They can go from golden to burnt quickly! Watch them again closely after you add the Parmesan-garlic mixture, as this, too, can burn if roasted for too long.
Store leftover cooked potatoes in the refrigerator for up to three days. Reheat them in the oven or in an air fryer for crispy potatoes.
I don't recommend freezing this recipe because potatoes have a high moisture content. Ice crystals will form and their texture will become grainy instead of creamy.
Nutrition
Calories: 142kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 148mgPotassium: 491mgFiber: 3gSugar: 1gVitamin A: 25IUVitamin C: 23mgCalcium: 40mgIron: 1mg
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