These roasted potatoes are so delicious and super easy to cook. Great for company; they practically cook themselves!
- 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small cubes, if desired
- 2 tablespoons minced fresh parsley
- Preheat oven to 400 degrees F. , line a large baking sheet with foil and lightly grease
- In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
- Bake for 50 minutes to 1 hour, turning with a spatula two or three times, until tender, golden brown and crisp. Pull the tray out and sprinkle the butter, if using, over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.
Adapted from Brown Eyed Baker
