Ingredients

• 3 pounds (1.5 kg) baby red potatoes, washed and quartered
• 1/4 cup (60ml) olive oil
• 6 large cloves of garlic finely chopped or minced
• Salt and fresh cracked black pepper
• 1 tablespoon Italian seasoning
• 3/4 cup fresh grated Parmesan cheese
• 1/2 cup unsalted butter
• Fresh chopped parsley, for garnish
• 1/2 cup crispy bacon bits (optional)

Directions

• Preheat your oven to 400ºF (200°C) and place a rack at the bottom.
• Wash the potatoes and then slice them in quarter
• Grease a large baking sheet with non-stick spray or olive oil and set aside.
• Parboil baby red potatoes in boiling water for 5 to 8 minutes to precook them. The potatoes will be more tender on the inside when roasting.
• In a large bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it.
• Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.
• Arrange the potatoes on the prepared baking sheet, cut side down, and in a single layer.
• Roast the potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges.
• In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove the roasted potatoes from the oven, and drizzle with the butter parsley sauce. Add bacon bits, and toss to coat well.
• Serve your roasted potatoes with garlic butter and parmesan immediately.

Notes

• 9-9-25
• I only used 1 lbs of potatoes and adjusted the ingredients to match.

Photos