Description
Deliciously roasted baby gold potatoes coated with parmesan and spices, perfect as a side or appetizer.
Ingredients
Scale
- 2 Tablespoons butter, softened
- ½ cup shredded parmesan cheese
- ⅓ cup grated parmesan
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 24 ounces baby gold potatoes
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 400℉ and coat the bottom of a 9×13-inch baking dish with 2 Tablespoons butter, softened, then evenly sprinkle ½ cup shredded parmesan cheese on top of the butter.
- In a small bowl, mix together ⅓ cup grated parmesan, 1 teaspoon Italian Seasoning, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt and ⅛ teaspoon pepper.
- Cut the 24 ounce bag of baby gold potatoes in half and place in another bowl with 2 Tablespoons olive oil and mix well.
- Add the grated parmesan and spice mixture to the potatoes and stir until the potatoes are well coated.
- Place the potatoes in the dish, cut side down, sprinkle the rest of the parmesan and spice mixture on top if there is any left in the bowl.
- Bake on the middle oven rack for 30 minutes, or until fork tender. Oven times can vary, so always go by doneness, not just by time.
- Allow to cool slightly before enjoying! If serving as an appetizer, I like to serve with some sour cream and sliced green onions.
Notes
- Oven times can vary, so always go by doneness.
- For a variation, use sour cream and sliced green onions for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg