One of the things I love about living in Ireland is the fresh produce here. It isn’t hard to find good fruits and vegetables. When you check out at the stores, the receipts for many places will tell you what percentage of your purchase is Irish. I love the pride people have for buying Irish. No surprises, but the potatoes are really fantastic! They are inexpensive and great quality. I make different types of potatoes every week here. Sometimes it is homemade fries, hash browns or roasted potatoes. There are just so many great ways to cook them. Today I’m going to share one of my family favorite recipes for roasted baby potatoes. They are a great side dish with a lot of different meals. I make these often as a side with chicken, salmon or burgers. You can really use any variety of baby potatoes for this recipe. I hope that you enjoy them!
Garlic and Parmesan Roasted Potatoes
You’ll enjoy these as a side dish that is packed full of flavor!
- 1 kg baby potatoes (about 2 1/4 pounds)
- 1.5 tbsp olive oil
- 3 garlic cloves
- 2 tbsp roughly chopped parsley
- 28 grams freshly grated Parmesan or Parmesan Romano Cheese ( divided in half) (or 1 ounce)
- 1 tsp sea salt
- 1/2 tsp freshly grated course black pepper ((if you use ground black pepper you will want to use less. 1/4 tsp. )
Preheat your oven to 375F/190C
Clean and rinse off your potatoes. Cut them in quarters. They don’t nee to be peeled. (The smallest potatoes, I just cut into halves.) Place all the potatoes in a large bowl.
Peel and mince 3 cloves of garlic. I prefer using a garlic press but you can mince the garlic with a knife just as easily. Add the garlic to the potatoes.
Roughly chop a small handful of parsley. You’ll want 2 tbsp once it is chopped. Add it to the potatoes.
Grate 1 ounce of Parmesan. You will use half at the beginning and then half at the end of the recipe.
Add the oil, salt, pepper and half of the Parmesan to the bowl with the potatoes. Stir or mix everything together evenly with your hands.
Spread the potatoes out on a parchment lined baking sheet. (I used a 16.5 x 12.5 sheet pan) The parchment will keep the Parmesan from sticking to the pan and it will also make for easier clean up later.
Place the potatoes in the oven and after 20 minutes stir and flip the potatoes.
After another 20-25 minutes your potatoes should be nicely roasted and turning a dark golden color. (If you like your potatoes a little less well done you can take them out of the oven after another 10-15 minutes instead.)
Remove the potatoes from the oven and sprinkle the other half of Parmesan cheese over the top. Gently stir in the Parmesan.
Enjoy!
