My mother-in-law used to make this amazing potato side dish. She served these Parmesan Roasted Potatoes at large family gatherings and they were always a hit.
The other day she graced me with her recipe and said to tell my readers that they are a little bit of work but so worth it. With Easter coming up, I thought that these potatoes could make a very gratifying side dish.
These parmesan roasted potatoes are buttery, crispy, and incredibly delicious.
You don’t have to wait for Easter though. Make them for your next dinner party & just wait for the oohs & ahhs!
Parmesan Roasted Potatoes
- 2 lbs small new potatoes
- 1/2 fresh finely grated parmesan cheese
- 3 to 4 small sprigs of fresh rosemary
- 3 to 4 small sprigs of fresh oregano
- 1/4 cup olive oil
- 1 tsp powdered garlic
- 1 tsp ground sea salt
- 1/2 tsp fresh ground pepper
Preheat your oven to 425 degrees.
Wash the new potatoes and make 1/8 inch cuts crosswise, cutting to about 1/4 inch from the bottom.
Place the potatoes in a large bowl, add the olive oil, salt, and pepper, parmesan cheese, 1 tablespoon of minced rosemary, 1 tablespoon of minced oregano. You will have some left over. Toss well in the oil and then work the spice mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Bake in a preheated 425 degree (F) oven until the potatoes are tender, golden, and slightly crispy on top, about 40 min.
Sprinkle with remaining rosemary and oregano sprigs and serve.
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