Description

Crispy-on-the-outside, tender-on-the-inside baby potatoes roasted in a savory garlic butter and Parmesan coating. A crowd-pleasing side dish or appetizer.

Ingredients

• 1.5 lbs baby Yukon Gold or red potatoes, halved

• 2 tbsp olive oil • 3 tbsp unsalted butter, melted

• 4 cloves garlic, minced

• ½ cup grated Parmesan cheese

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tsp fresh parsley, chopped (optional)

• Sour cream or garlic aioli, for serving (optional)

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Instructions

1. **Preheat Oven:** Set oven to 400°F (200°C). Grease a baking sheet or cast-iron skillet lightly with olive oil.

2. **Prepare Garlic Butter Coating:** In a bowl, combine melted butter, garlic, Parmesan, salt, pepper, and paprika.

3. **Prep Potatoes:** Pat potatoes dry with paper towels. Toss them first in olive oil, then in the Parmesan-garlic mixture to coat.

4. **Bake:** Place potatoes cut-side down in a single layer on the tray. Bake for 15–20 minutes, flip, and bake another 15–20 minutes until golden and crispy.

5. **Serve:** Garnish with chopped parsley if desired. Serve hot with sour cream or garlic aioli on the side.

Notes

Great for holiday tables, potlucks, or any weeknight dinner. Try adding rosemary or thyme for a herbal twist.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Side Dish / Appetizer
Method: Roasted / Baked
Cuisine: Comfort food / American-inspired

Nutrition

Serving Size: 1 portion
Calories: 280
Sugar: 1g
Sodium: 460mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 5g
Cholesterol: 20mg