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These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
My name is Chung-Ah and I am a carboholic.
Yes, anything that has an excess amount of carbs – I’m in. I’ll skip over the prime rib. The fried chicken. Just pass me these potatoes and let’s call it a day.
I kid you not. You’ll forget all about that juicy steak when you take a bite of these potatoes. These crisp tender potatoes smothered in melted butter, Parmesan cheese and well seasoned with fragrant herbs.
And maybe a little bit of extra Parmesan cheese right on top.
2 pounds medium red potatoes
4 Tbsp. olive oil
1 cup grated parmesan cheese
2 tsp. dried parsley flakes
1 tsp. Lawry’s Season Salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
Preheat oven to 375 degrees.
Line a large cookie sheet with aluminum foil and grease with vegetable spray.
Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork.
Don’t over cook them!
(Make sure to poke a couple of holes in the potatoes before cooking them. I have a potato setting on my microwave which makes it easy to cook)
After the potatoes have been microwaved, cut them in half lengthwise, then cut again.
Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes.
Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well.
Pour out onto the prepared cookie sheet and cook for 15-20 minutes.
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