Description
Tender potato morsels are bathed in fragrant garlic, olive oil, and paprika, then oven-roasted until edges turn golden and crisp. A dusting of Parmesan and fresh parsley adds a nutty, herbaceous finish to each bite.
Ingredients
- 1 pound baby potatoes
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and pat dry the potatoes, then cut them into bite-sized pieces.
- In a large bowl, toss the potato pieces with olive oil, garlic, salt, pepper, and paprika until evenly coated.
- Arrange the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- Remove from the oven and immediately sprinkle with grated Parmesan cheese.
- Transfer to a serving platter and garnish with chopped fresh parsley.
Notes
- For extra crispiness, soak the potato pieces in cold water for 30 minutes and pat dry before tossing.
- You can substitute sweet potatoes for a sweeter flavor.
- Ensure the potatoes are arranged in a single layer for even roasting.
- Store any leftovers in an airtight container and reheat in the oven to maintain crispiness.