Description
Crispy garlic butter baby potatoes roast to golden perfection with herbs and Parmesan. They’re the side dish everyone wants seconds of.
Ingredients
Units
Scale
- 375 g baby potatoes (washed, brushed, and dried well)
- 1 x-large garlic clove (about 7 g), minced
- 45 g melted butter (3 tbsps)
- 20 ml olive oil (4 tsp)
- 2.5 ml salt (about 1/2 tsp)
- 1 ml black pepper (about 1/4 tsp)
- 25 ml fresh parsley, chopped (2 tbsps)
- 5 ml dried rosemary (1 tsp, or use fresh if you’ve got it)
- 50 ml Parmigiano Reggiano cheese (4 tbsps) finely grated (optional but incredibly good)
Instructions
- Preheat your oven to 220°C / 425°F.
- Wash and dry the baby potatoes well. Slice each one in half lengthwise; this gives them a flat side to crisp up.
- In a big bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, and rosemary.
- Toss the potatoes in until they’re shiny and well-coated.
- Lay the potatoes flat side down on a baking sheet in a single layer so they’re not crowded. If any butter is left, drizzle it over the potatoes.
- Roast for about 25 minutes.
- Flip them over with a spoon or spatula, and baste with the butter mixture in the dish
- Continue to roast another 10 minutes (give or take, depending on potato size).
- If you’re using Parmesan, sprinkle Parmesan during the last 7 minutes of baking for a golden crust.
- Pull them out, scatter fresh parsley on top, and serve hot.
Serving Tip: Amazing with grilled chicken, steak, or even on their own with a sour cream dip.
Equipment
Pyrex Glass Baking Dish for Oven
Buy Now →Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 211
- Sugar: 1.1 g
- Sodium: 407.3 mg
- Fat: 15.5 g
- Saturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 16.1 g
- Fiber: 2.5 g
- Protein: 3.3 g
- Cholesterol: 28.7 mg
