Crispy Parmesan Roasted Potatoes with Garlic, Lemon & Herb

Billy Rogers

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For the potatoes: 1 ½ pounds baby gold potatoes, halved lengthwise 1 tablespoon salted butter, melted 1 teaspoon garlic powder ½ teaspoon dried oregano 1 teaspoon kosher salt Lots of freshly ground black pepper

Ingredients

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For the pan: 2 tablespoons salted butter, melted ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself) For serving: Roasted garlic whipped feta dip, optional but recommended 1 lemon, zested 1 to 2 tablespoons finely chopped fresh parsley 1 to 2 tablespoons finely chopped fresh dill Flakey sea salt, for sprinkling (I like Maldon)

Ingredients

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Instructions

Preheat the oven to 400 degrees F.

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In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper.

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Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.

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In a 9x13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan.

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Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. 

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Place potatoes cut-side down firmly onto the cheese in a single layer.

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