These potatoes are also incredibly versatile. You can use baby potatoes, Yukon gold, or even red potatoes depending on what you have on hand. Add herbs like parsley, thyme, or rosemary for extra freshness, or sprinkle a little chili flakes if you like some heat. They pair beautifully with chicken, steak, fish, or even as a standalone snack with a dipping sauce.
Ingredients
- 800g baby potatoes (halved)
- 4 tablespoons butter (melted)
- 4 cloves garlic (minced)
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon dried oregano or thyme
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes with melted butter, olive oil, garlic, salt, pepper, paprika, and herbs until well coated.
- Spread the potatoes cut-side down on the baking sheet in a single layer.
- Sprinkle parmesan cheese evenly over the potatoes.
- Roast for 30–35 minutes, or until golden brown and crispy on the outside.
- Remove from the oven and let them cool slightly.
- Garnish with fresh parsley before serving.
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