Garlic Parmesan Roasted Baby Red Potatoes

 

Baby red potatoes make easy work out of side dish preparation. Because of their small size, they cook faster, and their delicate red skin does not require peeling. I just love these little spuds. They’re so versatile and convenient, especially when you are short on time. Their cute size is more appealing to “picky little eaters,” so you don’t have to “sneak” in the healthy veggies. They hold their shape, absorb flavors well, and add a vibrant pop of color to your dinner table. In this recipe, I parboiled the potatoes slightly, then combined with olive oil, garlic, salt, pepper, paprika and a little lemon juice (to add a zesty little tang). Then I topped them off with a little parsley, a generous amount of grated Parmesan cheese, and roasted until cheesy, crisp on the outside and tender on the inside. Great with just about any entrée, simple to prepare, and on the table in no time.

Missing from photo: parsley

Preheat oven to 400° F. Spray a baking pan with non-stick cooking spray. (I like to use a broiler pan when roasting.)

Mince garlic; juice 1/2 lemon. Chop parsley (or substitute dried parsley). 

Scrub potatoes. Halve, quarter, or cut into 2-inch pieces.

Place potatoes in large pot of salted water. Bring to boil. Continue boiling for 3 to 5 minutes, until just barely tender. (Boiling time will depend on size of your pieces.) 

Drain and run under cold water. 

Lay out on paper towels to dry. Blot dry.

In large resealable plastic bag, combine olive oil, garlic, salt, pepper, paprika and lemon juice. Add potatoes. Shake and roll bag to thoroughly coat potatoes.

Spread coated potatoes in a single layer on prepared pan. Sprinkle with parsley.

Evenly coat with Parmesan cheese.

Bake, uncovered, 35 minutes, or until potatoes are crispy brown on the outside and tender on the inside. Baking time may need to be adjusted depending on cut size of potatoes. 

Serve warm.

GARLIC PARMESAN ROASTED BABY RED POTATOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 pounds baby red potatoes, halved, quartered or cut into 2-inch pieces
• 1/3 cup olive oil
• 5 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• Juice of 1/2 lemon
• Parsley, fresh or dried
• 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400° F. Spray a baking pan with non-stick cooking spray.
2. Scrub potatoes. Halve, quarter, or cut into 2-inch pieces.
3. Place potatoes in large pot of salted water. Bring to boil. Continue boiling for 3 to 5 minutes, until just
    barely tender. (Boiling time will depend on size of your pieces.)
4. Drain and run under cold water. Lay out on paper towels to dry. Blot dry.
5. In large resealable plastic bag, combine olive oil, garlic, salt, pepper, paprika and lemon juice. Add
    potatoes. Shake and roll bag to thoroughly coat potatoes.
6. Spread coated potatoes in a single layer on prepared pan. Sprinkle with parsley. Evenly coat with
    Parmesan cheese.
7. Bake, uncovered, 35 minutes, or until potatoes are crispy brown on the outside and tender on the
    inside. Baking time may need to be adjusted depending on cut size of potatoes.