Ingredients
- 2 pounds of baby potatoes (or any potatoes you prefer)
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- ½ cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs (oregano, thyme, rosemary, or a blend)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Equipment Needed
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
- Garlic press or knife (for mincing garlic)
- Spatula or tongs for flipping the potatoes
Step-by-Step Instructions
To start off, I preheat my oven to 400°F (200°C). This temperature is key to achieving that crispy exterior that we all crave! Next, I wash the baby potatoes thoroughly and cut them in half; this ensures they roast evenly. Once the potatoes are ready, I combine the olive oil, minced garlic, Parmesan cheese, Italian herbs, and a generous sprinkle of salt and pepper in a mixing bowl. I find that mixing the dry ingredients with the oil first helps to coat the potatoes better. (See the next page below to continue steps…)