Hope you all had a great long weekend!! The hot sunny weather seems to be here to stay so yay for us! Let’s take it while we can because the -30 degrees days will hit us before we know it!! Take advantage of the last month of summer and all these sunny days to make all the cocktails you’ve learned this summer, we need to cool down somehow right🍹?
So, I must warn you… before you make this recipe… prepare to be addicted😮! These Roasted Baby Potatoes with Rosemary and crispy bits of Parmigiano Reggiano cheese are life! They are crispy on the outside and tender on the inside, perfectly salty and then you get bits of the crispy parm and garlic… ahhhh.. man… they’re just so so gooood!! When I’m making potatoes I usually calculate half a pound per person. For this recipe I use 3 pounds of potatoes so technically it should serve as a side for 6 people… yeah probably not gonna happen lol🤭! Well, it depends how much self control you have (not the case for me I practically burn my mouth because I can’t wait 2 minutes🤦🏻♀️) … what can I say, the struggle is real #carbaddict !! They are obviously best served fresh and hot right from the oven but if you do have some leftover, I usually sauté them in a little olive and butter the next morning with some onions and smoked paprika. Serve with poached eggs on top and you’ve got brunch!!
I always use baby potatoes for this recipe because I just find it easier to achieve even roasting/cooking. This time of year the farmers markets are filled with these babies. You can usually find them all year round though (this would be a perfect side for a roast chicken on a chilly winter day).
There is no need to boil them beforehand because we’re going to cook them for almost an hour so they will be fully cooked! Try finding potatoes that are pretty similar in size! Preheat the oven to 400 degrees, then, start off by washing the potatoes to remove any dirt. Once you’ve washed them, spread them evenly on a clean kitchen towel and dry them completely. That will assure that they are nice and crispy!! While the potatoes are drying, we’re going to make the garlic oil/butter mixture. Rather than adding chopped raw garlic to the potatoes, we are going to infuse the oil and butter with it. The reason we are doing this is because garlic will cook way faster than everything else and eventually burn. Burnt garlic has a really bitter taste and you really loose that delicious garlic flavour. So, by infusing the oil/butter, we still have delicious garlicky flavour without burning it👌🏼!! Peel 4-5 large garlic cloves. On a cutting board, smash them with a large kitchen knife (like this). In a small pot, add 2 TBSP of Butter and 2 TBSP of Extra Virgin Olive Oil (EVOO), turn heat on to medium to melt the butter. Add the smashed garlic cloves to the oil and butter mixture and lower the heat a little. Simmer for about 5-6 so the garlic becomes a light golden-brown colour. Remove from the heat and let the garlic sit in the oil until you get the potatoes ready!
When the potatoes are nice and dry, simply cut them all in half and add them to a large bowl. Fresh rosemary, is there anything lovelier than that smell!! You’ll need 1 TBSP chopped fresh rosemary! Add that to the potatoes! Remove the garlic cloves from the oil *DON’T* throw them out, set them aside we are going to use them later!!! Pour the oil and butter mixture over the potatoes, add 1 ½ teaspoon of Kosher Salt. Give everything a mix so all the potatoes are coated evenly in the oil, butter, rosemary and salt.
Line a large baking sheet (13”x18”) with parchment paper. Now I know this will take an extra 30 seconds but please take the time to do it… again, even browning🙌🏼! Place all the potatoes cut side down👇🏻 on the baking sheet, drizzle any remaining oil/butter mixture over the potatoes. They will fit pretty tightly on the baking sheet but there should be room for all of them on there. If you don’t have a large enough baking sheet, better to split it in two sheets rather than having them bunched up on top of one another.
Place them in the oven for 40 minutes!! In the meantime, grate the Parm!! I know I’m annoying with this but please buy a chunk of real parm and grate it yourself… it makes such a difference, promise! I like to add some fresh parsley when they are done, but it’s totally optional. If you’re going to add some, you can go ahead and chop that now too! Last thing (optinal again), remember that garlic we saved earlier, chop it up!! Yes, we infused some garlic flavour in the oil/butter but why not add some more flavour to our potatoes! It should be really tender so just chop it finely.
After 40 minutes, take out the pan and give them all a flip so they’re all cut side up👆🏻! Put the pan back in the oven for 10 minutes🕙! NOW FOR THE CHEESE!!! Take the pan out of the oven, sprinkle the cheese all over the potatoes!!! I would say like 1/3 cup! If you want them extra cheesy go for ½ cup!! Bake for another 8-10 minutes until the cheese has melted and started to brown (hence the crispy bits!!!) PS, you could totally omit the cheese and swap the butter for EVOO to veganize it, #options!! But for me, bring on the 🧀🧀🧀!!!
Then you’re done!!! Sprinkle the parsley and chopped garlic all over, give everything a mix and ENJOY! Don’t forget to scrape allll the crispy bits of Parm the pan!!! Serve alongside some steak, grilled chicken, kabobs, burgers, or just grab a fork and sit down with the whole pan😍!!
Like I said:
- Best served Hot & Fresh out of the oven!
- Highly addictive!
*WARNING* These Roasted Baby Potatoes are Highly addictive!!! They are crispy, cheesy, garlicky, and so darn good!!! Make these ASAP, you won’t regret it!!
- 3 Pounds Baby Potatoes
- 2 TBSP Salted Butter
- 2 TBSP EVOO (Extra Virgin Olive Oil)
- 1 TBSP Chopped Fresh Rosemary
- 4-5 Large Garlic Cloves
- 1 1/2 Teaspoon Kosher Salt
- Freshly cracked black pepper
- 1/3 Cup Freshly Grated Parmigiano Reggiano
- Optional: Chopped Fresh Parsley
- Preheat the oven to 400 degrees. Line a 13″x18″ baking sheet with parchment paper, set aside.
- Wash the potatoes to remove any dirt. Lay them all out on a clean kitchen towel to dry completely. In the meantime, you’re going to make the garlicky butter/oil mixture.
- Peel 4-5 large garlic cloves. Once they are peeled, place them on a cutting board and smash the cloves.
- In a small pan, add 2 TBSP Butter and 2 TBSP EVOO and melt together over medium heat. Add the garlic cloves and lower the heat a little. You want to cook the garlic for about 5-6 minutes until they are lightly golden brown and tender. Remove from heat and let the garlic sit in the oil/butter mixture until the potatoes are ready to mix.
- When the potatoes are nice and dry, simply cut them in half and add to a large bowl.
- Add 1 TBSP chopped fresh rosemary and 1 1/2 Teaspoon Kosher Salt.
- Remove the garlic cloves from the butter/oil mixture (set aside we will use them later). Add all the butter/oil to the potatoes, rosemary and salt, mix everything together for even coating.
- Spread all the potatoes cut side down on the baking sheet. They should all fit but if you don’t have a large baking sheet, better to split the batch into two small baking sheets than have everything bunched up together.
- Bake for 40 minutes.
- While the potatoes are in the oven, grate the Parmigiano, measure about 1/3 cup and set aside. I like to add fresh parsley before serving but it’s optional. If you decide to do that, chop the fresh parsley and set aside. I would say a small handful so probably like 1/4 cup chopped. This is also optional but I always like to add it in for extra flavour. The garlic you used to infuse the butter/oil mixture should be nice and tender. Finely chop it and you can sprinkle it on top of the potatoes before serving along with the parsley.
- Remove the pan from the oven and give everything a flip so the potatoes are all cut side up. Bake for another 10 minutes.
- Remove the pan from the oven, sprinkle the grated Parmigiano cheese all over the potatoes. Bake for another 8-10 minutes until the cheese is melted and begins to crisp. Remove the pan from the oven, sprinkle parsley and chopped garlic, give everything a mix and serve immediately.
*This recipe works best with baby potatoes. Try to find potatoes that are pretty similar in size, that will assure even roasting/cooking.
**Placing all the sliced potatoes cut side down on the baking sheet will take about 30 extra seconds and it’s worth it. Rather than dumping them all unevenly all over the pan, this will also assure even roasting.
***You could absolutely make this recipe without the cheese. If you want to veganize it, just simply swap the butter for EVOO and omit the cheese.
Keywords: Rosemary, Parmigiano, Baby Potatoes