Italian Roasted Garlic & Parmesan Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 minced cloves Garlic
  • 1 Parsley, fresh
  • 2 lbs Russet potatoes

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Butter
  • 1/4 cup Parmesan cheese, grated

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil (preferably extra-virgin but it doesnt have to be), divided
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

Directions

• Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
• Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
• Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
• Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
• Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
• Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
• Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
• Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
• Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.