Buttery garlic potatoes tossed with a Parmesan cheese blend and oven roasted to crisp-tender perfection!
Let’s talk about potatoes! I loooooovvee me some carbs.
Honestly though, I love all carbs.. bread, rice, grains, and potatoes… especially potatoes.
This is the reason that low-carb diets and even flexible diets with low-carb days fail me.
It’s like as soon as I see the “rule” that tells me that I cannot have something, I feel the need to eat all of that particular thing. Even if it’s something that I don’t even eat on the regular. It’s a problem.
Oh well… such is life.
I’ve been making these parmesan roasted potatoes for years and I think I finally got them down to a science. When I first started making them, I didn’t know how long to cook them or what temperature so I just threw them into a 350° oven and hoped for the best.
Whelp… 2 hours later they were finally done and so were we with eating dinner.
So bonus for after dinner snack?
After a few trial and errors… making the potatoes smaller, spreading them out more, whatever… all the while not even thinking about increasing the temperature in the oven, I gave up for a while.
Then, recently, for a BBQ that we were having with a few friends, the hubs asked me to make some potatoes as a side to go with the steaks. I decided to give my trusty recipe a try once again and this time cranked the oven to 425°.
BINGO! Success at it’s finest!
And we were able to enjoy the potatoes with dinner this time instead of after.
Then, of course, our guests started getting antsy when I told them they had to wait for me to take a photo of them.
How could they not know that I am a food blogger and when things come out the way you want that you photograph them right then?
Haha… Shame on them.
But after the pictures were taken and the food was served, everyone enjoyed them and were, as always, one of the first things to be devoured at the BBQ.
See, everyone else loves carbs too!
- 3 pounds red potatoes quartered
- 2 Tbsp olive oil
- 5 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2/3 cup grated Parmesan cheese
- Preheat oven to 425° F. Prepare baking sheet by spraying with non-stick cooking spray. Set aside.
- In large bowl, combine olive oil, garlic, thyme, oregano, basil, and parmesan. Toss in potatoes and mix until all potatoes are covered with garlic parmesan mixture.
- Spread potatoes onto prepared baking sheet and season with salt and pepper, to taste. Bake at 425° F for 25-35 minutes, or until golden brown and crisp.
- Serve immediately.