Roasted Garlic Butter Parmesan Potatoes

 

Ingredients:

• 2 lbs baby potatoes, halved (900g)

• 3 tbsp unsalted butter, melted (42g)

• 2 tbsp olive oil (30ml)

• 4 garlic cloves, minced

• 1 tsp sea salt (5g)

• ½ tsp black pepper (1g)

• 1 tsp smoked paprika (2g)

• ½ cup grated Parmesan cheese (50g), plus more for serving

• 1 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions (With Expert Tips):

1. Preparation:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Wash and halve the potatoes—no need to peel if you’re using baby or thin-skinned potatoes.
Pro tip: Soak the halved potatoes in cold water for 20 minutes to remove excess starch for crispier results. Just be sure to dry them well before roasting.

2. Cooking:
In a large bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, paprika, and Parmesan. Toss the potatoes until they’re evenly coated. Spread them cut side down on the baking sheet in a single layer.
Roast for 30–35 minutes, flipping them halfway through, until deeply golden and crisp.
Pro tip: Press down lightly on the potatoes with a spatula halfway through cooking to get extra surface contact for more browning.

3. Assembly or Serving:
Sprinkle with a little extra Parmesan while hot and garnish with chopped parsley. Serve immediately—these are best when fresh and piping hot.
Optional: Serve with sour cream or aioli for dipping.

Common Mistakes to Avoid:

• Crowding the pan: This steams the potatoes instead of roasting them. Use a large baking sheet and space them out.

• Skipping the flip: Not turning the potatoes leads to uneven browning—take a minute to flip them halfway.

• Using pre-shredded cheese: It doesn’t melt or crisp as well. Freshly grated Parmesan gives better texture and flavor.