Ingredients
Scale
- 2 pounds baby potatoes (Yukon gold or red work best)
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a non-stick baking mat for easy cleanup.
- Wash and dry the potatoes thoroughly. If they’re on the larger side, cut them into halves or quarters to ensure even cooking.
- In a large mixing bowl, combine the minced garlic, melted butter, olive oil, Parmesan cheese, oregano, paprika, salt, and black pepper. Stir until everything is evenly mixed.
- Toss the potatoes in the bowl until they’re fully coated in the garlic-butter-Parmesan mixture. Make sure every piece gets some love!
- Spread the potatoes out on the prepared baking sheet in a single layer, cut side down if they’ve been halved. This helps achieve maximum crispiness on the exposed surfaces.
- Roast in the oven for 35-40 minutes, flipping halfway through to ensure even browning. You’ll know they’re done when the edges are golden and crispy, and a fork slides easily into the center.
- Remove the potatoes from the oven and garnish with fresh parsley for a pop of color and freshness. Serve immediately and enjoy.
Notes
- Pat the potatoes dry after washing to help them crisp up in the oven.
- Use fresh Parmesan rather than the pre-grated kind from a shaker bottle. It melts better and adds a richer flavor.
- Don’t overcrowd the pan. Giving the potatoes space ensures they roast evenly and develop those crispy edges.
- Check your oven temperature. Every oven runs slightly differently, so keep an eye on the potatoes the first time you make this.