Step 1: Preheat the Oven

Set your oven to 400ºF (200ºC). Lightly grease a large baking sheet with olive oil or non-stick spray. This helps the potatoes get that crispy golden base.

Step 2: Parboil the Potatoes

Bring a large pot of salted water to a boil. Add the quartered baby red potatoes and parboil for 5 to 8 minutes. They should begin to soften but still hold their shape.

Drain and let steam dry for a minute or two. This helps them roast rather than steam in the oven.

🍳 Why Parboil? It gives you potatoes that are soft and creamy on the inside while helping them crisp beautifully in the oven.

Step 3: Make the Garlic Parmesan Coating

In a large bowl, mix together:

• 1/4 cup olive oil

• Chopped garlic

• Salt and black pepper

• Italian seasoning

• Grated Parmesan

Stir to create a thick, garlicky paste. If the cheese soaks up too much oil, feel free to add a drizzle more until the mixture coats the potatoes easily.

Step 4: Coat the Potatoes

Toss the parboiled potatoes into the bowl with the garlic-Parmesan mixture. Stir well to evenly coat every piece.

🧄 Pro Tip: Use a spatula to gently toss the potatoes to avoid breaking them apart.

Step 5: Arrange and Roast

Arrange the potatoes cut side down in a single layer on the prepared baking sheet. Placing them flat ensures maximum surface area contact for crisping.

Place the tray on the bottom rack of your oven and roast for 25 minutes, flipping them gently with a spatula or tongs after about 15 minutes. The edges should be golden brown and crispy.

Step 6: Finish with Garlic Butter & Parsley

While the potatoes roast, melt 1/2 cup unsalted butter in the microwave and stir in freshly chopped parsley.

When the potatoes are ready, remove them from the oven and drizzle with the parsley butter. Serve warm and garnish with a little more Parmesan or parsley, if desired.