Ingredients
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1 1/2 lbs baby potatoes, halved π₯
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4 tbsp unsalted butter π§
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2 cloves garlic, minced π§
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1/2 tsp dried thyme (or rosemary, oregano, or Italian seasoning)
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Salt and black pepper, to taste π§
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1/2 cup grated Parmesan cheese π§
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1 tbsp chopped fresh parsley (for garnish)
Optional: pinch of red pepper flakes for a little kick πΆοΈ
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Instructions
π₯ Step-by-Step Instructions:
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Preheat oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper or foil for easier cleanup.
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In a small saucepan, melt the butter over medium heat. Let it simmer until it foams and turns golden brown (about 4β6 minutes). Stir often and watch carefully β browned butter can burn quickly.
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Remove from heat, then stir in garlic and dried herbs. Let cool slightly.
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In a large mixing bowl, toss the halved potatoes with the browned butter mixture. Season generously with salt and pepper.
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Spread potatoes cut side down on the prepared baking sheet in a single layer.
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Roast for 30β35 minutes, or until golden brown and crispy, flipping halfway through if desired.
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During the last 5 minutes, sprinkle Parmesan cheese evenly over the potatoes and return to oven until cheese melts and turns golden.
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Garnish with fresh parsley and serve hot!
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Notes
Tips for the Best Roasted Potatoes
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Cut side down ensures maximum crispiness and caramelization
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Donβt overcrowd the pan β this helps them roast, not steam
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Use real Parmesan for best flavor (skip the green can if you can!)
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Browned butter is key β it brings a rich, toasted flavor that regular melted butter canβt match
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Serve immediately β the crispiness is best fresh from the oven