Roasted Garlic Butter Parmesan Potatoes
Crisp on the outside and tender within, these oven-roasted baby potatoes are infused with the rich essence of garlic butter and the savory touch of Parmesan. A flawless accompaniment or a standout main, this dish embodies comforting, well-seasoned simplicity.
Ingredients
- 2 teaspoons chili flakes optional
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- ¼ cup unsalted butter melted
- 3 tablespoons Parmesan cheese grated or shredded
- 1 teaspoon paprika
- 1.5 pounds baby potatoes red or yellow, halved and washed
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons Italian seasoning
Instructions
- Preheat your oven to 400°F.
- Place the halved baby potatoes into boiling water and allow them to parboil for approximately 10 minutes to enhance tenderness and facilitate crisp roasting.
- Drain the potatoes thoroughly, then transfer to a large mixing bowl. Incorporate the cornstarch and half of the melted butter, tossing to ensure even coating.
- Prepare a baking pan by combining all remaining ingredients within it. Stir to distribute the seasonings uniformly.
- Position the seasoned potatoes onto the pan with their cut sides facing downward to achieve optimal crispiness.
- Place the pan on the bottom or middle rack of the oven and roast for about 30 minutes, or until the surfaces and edges develop a golden, crispy finish.
- Extract the pan from the oven and allow the potatoes to rest for 3 minutes before serving.
Notes
For enhanced heat, do not omit the chili flakes. Roasting with the cut side down is essential for maximum texture and caramelization.