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I mean come on, potatoes tossed in herby oil, garlic, and parmesan cheese? Crispy, cheesy, bite-sized potatoes that you will keep "taste testing" every time you walk by the stove. Potatoes are right next to pasta in the forever-long battle to win over my heart. These garlic parmesan potatoes are one of the reasons pasta keeps getting pushed to the back burner for me. No pun intended.
Which Potatoes to Use
That's a great question! I love this recipe with red baby potatoes or the multi-colored melody. However, you can absolutely use this recipe with some standard red-skin potatoes as well. Just make sure they are cut into similar-sized pieces. For example, the baby reds in my latest bag of potatoes were twice the size of the yellow.
Instead of sorting them out by color to get the best consistency, I just cut the red potatoes into ¼s and the yellow potatoes into ½s. If you look closely at the pictures you can tell. However, they are all equally done in the center!
Wegmans Basting Oil
Now, normally I'm not one to buy an oil blend unless it's from a specialty shop with the intention I am going to put it on some super yummy bread. Wegmans roped me in with a free sample when I signed up for my membership years and years ago, and I fell in love. Excellent marketing on their part, I'll give them that.
I use Wegmans basting oil in this recipe, and about a dozen others. I use it so often that I actually had my mother-in-law bring me 2 bottles the last time she came to visit from Maryland. Drizzle this stuff on vegetables before throwing them in the oven, potatoes, a chicken before roasting, or make a delicious bread dip with it.
It's a sunflower-based oil that is loaded with herbs and garlic flavors. If you are struggling to add flavor to your recipes, this is a great shortcut!
Wegmans Basting Oil
What Parmesan Should I Use
When it comes to the parmesan, feel free to use the standard shake bottle in the fridge or really whatever you have. Don't go and spend $15 on a block just for this recipe.
With that said, if you have a nice block of parmesan, or (pre-shredded) it would be absolutely delicious sprinkled as a finish on top.
Enjoy!
📖 Recipe
Garlic Parmesan Potatoes
Equipment
Ingredients
- 1 ½ pound Baby Potatoes
- 2 tablespoon Basting Oil - regular olive oil is fine
- 2 tablespoon Parmesan Cheese
- 3 teaspoon Garlic - minced
- 2 teaspoon Diamond Kosher Salt
- 1 teaspoon Fresh Ground Pepper
Instructions
- Add everything but the parmesan into a bowl and toss.
- Transfer to a foil lined baking sheet
- Bake at 375 for 20-30 minutes or until almost done.
- Pull the potatoes out of the oven, add the parmesan, and mix.
- Return to the oven on low broil for just a few minutes or until the parmesan is golden brown but not burnt.
- Finally, remove from the oven and spirnkle with some additional parmesan to finish if desired.
Video
Notes
- Cut them evenly: Uniform pieces cook at the same rate so you don't end up with some mushy and some underdone.
- Add parmesan near the end: Cheese added too early burns. Sprinkle it on in the last stretch so it melts and browns instead of scorching.
- Finish under the broiler: A quick minute or two under high heat gives you that golden, crispy cheese top everyone fights over.
- Works with what you have: Baby potatoes or cubed russets both shine here - just keep the pieces a consistent size.
- Storage: Keeps 3-4 days in the fridge. Re-crisp in a hot oven rather than the microwave to bring back the edges.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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