Ingredients:
2 pounds of small potatoes (Yukon Gold or baby red potatoes work great)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley (plus extra for garnish)
1/2 teaspoon paprika
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese (the kind that comes in a can works, but freshly grated is even better)
Optional: pinch of chili flakes for a little heat
Instructions:
Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
Prep the Potatoes
Wash and dry the potatoes thoroughly. If they’re on the larger side, slice them in half lengthwise. Smaller potatoes can be left whole, but halves get crispier edges.
Season the Potatoes
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried parsley, paprika, salt, and black pepper. Add the potatoes and toss until they are well coated in the seasoned oil.
Add the Parmesan Crust
Sprinkle the grated Parmesan over the potatoes and toss again, making sure the cheese clings to the oil-coated surface. For an extra-crispy bottom, press each potato half cut-side down into the Parmesan left in the bowl before placing them on the baking sheet.
Arrange and Roast
Place the potatoes cut-side down on the prepared baking sheet, making sure they’re not crowded (this helps them crisp up). Drizzle any leftover oil and Parmesan mixture over the top.
Bake to Golden Perfection
Roast in the preheated oven for 30–40 minutes, or until the potatoes are tender inside and deeply golden on the bottom. The Parmesan should form a crispy, flavorful crust.
Garnish and Serve
Remove from the oven and sprinkle with extra parsley and a touch more Parmesan if desired. Serve immediately while hot and crispy! Voir moins
