Regular Roasted Potatoes are one thing, BUT these ROASTED POTATOES are on a whole other level! Picture this: olive oil, garlic, herbs, crispy parmesan cheese and deliciously hot browned butter smothered all over golden roasted potatoes.
Cooking time: 50minutes
- 1/4-1/3 cup olive oil
- 6 large cloves of garlic finely chopped or minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon fresh cracked black pepper
- 3/4 cup fresh grated Parmesan cheese
- 3 pounds (1.5 kgs) red potatoes, washed and quartered
- 1/2 cup unsalted butter
- 4 tablespoons fresh parsley, finely chopped (for serving)
How To Prepare
Preheat the oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
In a bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it.
Toss potatoes through the mixture to evenly coat.
Arrange coated potatoes in a single layer onto prepared baking sheet. Spread them out and bake for 45-50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp.
For extra crispy potatoes, broil (or grill) for 2-4 minutes, or until browned to your liking.
While potatoes are in the oven, brown your butter:
Melt 1/2 cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
When it begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.
Season with a little extra salt and pepper (If desired), and sprinkle with fresh parsley before serving.