Recipe Video
Garlic Parm Roasted Potatoes
RECIPE
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Notes:
I recommend checking around the 20 minute mark to ensure the cheese is not burnt. If the cheese gets burnt, it develops a burnt flavor.
INGREDIENTS
2 lbs (907g) Baby Yukon Gold Potatoes, sliced in halves
3 tbsp Olive Oil
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 ¼ tsp Kosher Salt, or to taste
1 tsp Smoked paprika
½ tsp Black Pepper, to taste
½ tsp Oregano
½ tsp dried Thyme Leaves
½ tsp dried Rosemary
1 ¼ cup grated Parmigiano Reggiano cheese, divided, plus additional for garnish
Diced chives, for garnish
INSTRUCTIONS
1. Preheat the oven to 425°F (215°C). Line a baking sheet with parchment paper.
2. In a large bowl, stir together olive oil, kosher salt, black pepper, onion powder, garlic powder, smoked paprika, oregano, thyme, and rosemary. Set aside.
3. Clean and thoroughly pat dry the potatoes. Next, slice the potatoes in half vertically, then toss the potatoes into the bowl with the spice mixture and fully coat in the spices. After coating the potatoes in the spice mixture, toss in ¼ cup (28g) parmigiano reggiano and lightly coat the potatoes.
4. To the parchment lined baking sheet, sprinkle an even layer of the remaining 1 cup (114g) parmigano reggiano across the pan. Next, place the potatoes inside-side down firmly on top of the cheese in an even layer.
5. Bake in the oven uncovered for 20 to 25 minutes, until the potatoes are tender on the inside and crispy on the outside. The cheese should appear melted on the pan and crispy golden brown. Be sure not to overcook to prevent burning. Once done, serve with additional parmigiano cheese and chives.
