So simple!:
cookingclassy.com
Preptime: 15 minutes
Cook time: 45 minutes
Total Time: 1 hour *but see note for microwave option
Servings: 4
Ingredients
- 2 1/2 lbs red potatoes, cut into 1-inch chunks (or buy mini-potatoes)
- 3 Tbsp olive oil
- 1/2 cup grated parmesan cheese*
- 1 Tbsp chopped fresh rosemary (optional)
- 1/2 tsp salt and pepper, or more to taste
- 3 cloves garlic, minced (1 Tbsp)
- 2 Tbsp chopped fresh parsley
Directions
- Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
- In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
- Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
- Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
- Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.
Notes
- The recipe above gives a great crispy-potato, if you just want the flavor and need to save time, you can still get amazing potatoes by doing the following:
- Use 2-3lbs of mini-potatoes
- Put the potatoes in a microwaveable-safe container, add 2 Tbs of water and microwave for 5 minutes, check the tenderness, add mroe time until you get a decently tender potato.
- Add 2 TBS of butter and toss the potatoes until the butter is melted.
- Add your mixture of Parpesan, Rosemary, Salt, Pepper, Garlic and parsley and toss the potatoes again covering all of them.
- Serve immediately.