Garlic-Herb & Parmesan Roasted Red Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Basil, dried
  • 6 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 3 lbs Red potatoes, petite
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/3 cup Parmesan cheese, grated

Found on browneyedbaker.com

Description

Ingredients

• 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ⅓ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons minced fresh parsley

Directions

• Preheat oven to 400 degrees F. Lightly grease a large baking sheet. In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer. Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.