Ingredients
Scale
- 2 pounds baby potatoes (Yukon gold or red)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Instructions
- Boil the potatoes in salted water until fork-tender.
- Drain and let them cool for about 5 minutes.
- Line a sheet pan with parchment paper.
- Arrange the potatoes on the pan with space between them.
- Using a cup, gently press down on each potato to flatten without mushing them.
- Drizzle olive oil on top of the potatoes.
- Scatter minced garlic over the potatoes, then sprinkle grated Parmesan cheese on each one.
- Season with salt and black pepper.
- Bake in a preheated oven at 425°F (220°C) for about 25 minutes, or until golden and crispy.
- If needed, bake for an additional 5 minutes for extra crispiness.
- Remove from the oven and garnish with parsley or chives before serving.
Notes
For extra crispy potatoes, let the potatoes steam-dry after draining them. You can also add chili flakes or smoked paprika for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg