Ingredients
- 2 poundsbaby red potatoes (or chopped medium red potatoes)
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1 teaspoonkosher salt
- fresh ground black pepper
- ⅓ cupshredded parmesan cheese (optional)
- 1 ½ tbspsalted butter (or vegan butter, for vegan)
- 1 largeor 2 small garlic cloves, finely minced (2 teaspoons minced)
- 1 tbspfinely chopped fresh parsley
Directions
- 1
Preheat the oven to 425°F.
- 2
Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
- 3
In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
- 4
Line two baking sheets with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 20 minutes. Toss with the Parmesan cheese and rotate the pans. Roast another 10 to 15 minutes until browned, depending on the size of the pieces.
- 5
Meanwhile, melt the butter in a small saucepan with the minced garlic and parsley, then remove from the heat and set aside.
- 6
Remove the potatoes from the oven. Toss with garlic butter and another pinch of salt. Serve warm.