Ingredients
– 2 pounds of baby potatoes
– 1/4 cup of olive oil
– 1 cup of grated Parmesan cheese
– 2 teaspoons of garlic powder
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Baking sheet
– Parchment paper (optional for easy cleanup)
– Mixing bowl
– Measuring cups and spoons
– Large spatula or tongs
Step-by-Step Instructions
To start off, preheat your oven to 425°F (220°C). While that’s brewing, wash the baby potatoes thoroughly and dry them with a towel. I love using baby potatoes because they have such a creamy texture once roasted. Next, cut them in half; this will allow them to crisp up nicely and absorb all those delicious flavors. Drizzle the olive oil over the potatoes, and sprinkle the garlic powder, dried thyme, salt, and pepper. I like to get my hands in there and toss everything together so that each potato is beautifully coated. (See the next page below to continue steps…)