My Parmesan Baby Potatoes are crunchy, full of flavor, and take the boring potato side dish to a different level.
These potatoes bake in the most perfect butter garlic parmesan sauce and come out fork tender with a surprise crunch finish.
PrintParmesan Baby Potatoes
My garlicky Parmesan Baby Potatoes are the perfect side dish to serve with any meal. These potatoes are fork tender with a surprise crunch at the finish.
Ingredients
Roasted Garlic
- 3 large cloves garlic, peeled
- olive oil
Potatoes
- 1/5 pound bag of baby potatoes, sliced in half
- 2 Tablespoons olive oil from roasted garlic
- 7 ounces shaved parmesan cheese
- butter
- 3 cloves roasted garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon course ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Place three large cloves garlic in a small ramekin and pour olive oil over to cover.
- Bake in oven for 25 minutes until garlic is tender.
- Remove from oven and turn the oven to 400 degrees Fahrenheit.
- Line a baking tray with parchment paper.
- Place sliced potatoes in bowl drizzle with 2 tablespoons of the olive oil you used in the roasted garlic, onion powder, salt, and pepper. Toss to coat the potatoes.
- In another bowl, mix together softened butter, parmesan cheese, and roasted garlic. It should be a smooth spreadable paste.
- Spread this mixture onto the parchment lined baking sheet.
- Place potatoes, cut side down, on top of this mixture.
- Bake in preheated oven at 40o degrees for 20 minutes until potatoes are fork tender.
- Remove from oven and allow butter parmesan mixture to set up before serving.
Notes
- using remaining olive oil in a salad dressing.
Drop me a comment below and let me know what you think of my garlicky Parmesan Baby Potatoes.
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