Roasted potatoes are pretty much my life. I’ve been told that I make one mean batch of roasted potatoes, and so I feel like it’s my civic duty to share the recipe with you today. There really isn’t anything that crazy that goes into these potatoes but I guess they are pretty much like crack. People, including my boyfriend, just can’t get enough of them. I make big vats of these on the weekends so we can use them throughout the week. And without fail, they disappear by Wednesday or Thursday.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You could also throw in some extra herbs if your feeling the need to incorporate some thyme or rosemary or whatever you have on hand. But these potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.
You’re going to start with some naked potatoes….
Add on all the seasonings…
Using your fingers, go ahead and toss everything together….
Put them in the oven for about 30 minutes. Take them out and give them a quick toss with some tongs. Then stick them back in to the oven and let them work their magic…
Once they are nice and golden and crispy, throw them onto a serving platter….
And finally, you’ll have the best roasted parmesan potatoes ever!
Tags: best roasted potatoes ever, Garlic, how to make roasted potatoes, Olive Oil, Parmesan, parmesan cheeses, parmesan potatoes, perfectly roasted potatoes, potato, potatoes, roast, roasted potatoes, yukon gold potato