Roasted Baby Red Potatoes
This easy roasted baby red potatoes recipe combines fresh rosemary and garlic with melted butter to create a delicious side dish that comes together quickly.
Servings: 4
Ingredients
- 24 oz baby red potatoes
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh garlic chopped
- 1 tsp salt coarse kosher
- 1/2 tsp black pepper freshly ground
- 3 tbsp butter melted
- 1 tsp olive oil extra virgin
- 1/4 cup parmesan cheese shredded
Instructions
- Preheat the oven to 425°F.
- Wash produce and dry.
- Slice potatoes into quarters and set aside.
- Chop fresh rosemary and garlic together.
- Pour melted butter in a 13x9 baking dish with a drizzle of olive oil. Add the potatoes and give them a quick toss. Arrange them evenly in the dish.
- Sprinkle the rosemary and garlic mixture over the potatoes and combine.
- Season with salt and pepper.
- Roast at 425°F for 20 minutes.
- Carefully remove from the oven and give the potatoes a jiggle to cook evenly. Sprinkle parmesan cheese over the surface and return to the oven.
- Continue baking for another 10 minutes or until the potatoes are lightly browned and tender.
- Remove from the oven and serve. Enjoy!