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
Instructions;
– Preheat your oven to 400ºF (200°C). 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. They’ll 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 together, 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 coated potatoes cut side down in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven.- Bake 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 potatoes for the oven, and drizzle with the butter parsley sauce