These potatoes are a cross between soft mashed potatoes and crispy fries. They make just as great a side dish to an impressive holiday meal as they do to a casual, every day dinner. Crunchy outside skin, tender inside, salty, cheesy, and addictive!
Crispy Oven-Roasted Garlic Potatoes
(Original recipe: Ina Garten)
1 pound small red potatoes
1 TBSP olive oil
1/2 teaspoons kosher salt
2 tsp minced garlic
2 tsp dried chives
1 TBSP finely grated Parmesan
Chopped fresh parsley to garnish
Preheat the oven to 400F.
Cut the potatoes in half (or quarters, if potatoes are larger) and place in a bowl with the olive oil, salt, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp, flipping twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with chives and Parmesan. Season to taste with more salt and pepper, if necessary. Garnish with chopped parsley; serve hot.
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