Roasted Garlic & Parmesan Potatoes by Carol Ross

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My sister and I love to cook together. Over the years, we’ve perfected our Christmas dinner according to family tastes, the number of guests, and special requests. We keep it pretty simple, but the staples are always prime rib, salad, fresh-baked rolls, a veggie, and potatoes in some form. And dessert, of course. Lots of dessert. These roasted baby spuds are a favorite and take less time than scalloped potatoes or au gratin. They are ultra-delicious!

Wishing you all the best Christmas dinner ever!


Roasted Garlic & Parmesan Potatoes

3 pounds baby potatoes with skin, scrubbed and cut in half
4 tablespoons olive oil
5 or 6 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ cup grated Parmesan cheese
2 - 3 Tablespoons melted butter

Preheat oven to 400°. Lightly butter a large baking sheet. Toss the potatoes, olive oil, garlic, thyme, rosemary, salt, pepper, and Parmesan cheese until evenly coated. Arrange potatoes on baking sheet cut side down. Bake for 45 minutes to 1 hour, turning every 15 minutes or so, until brown. When potatoes are crispy around the edges, remove pan from oven and pour melted butter over the potatoes. Stir to coat and then serve.

Notes: Cooking time depends on the size of your potatoes. Thyme and rosemary can be left out or substituted for herbs of your choice like oregano, basil, or parsley.

In Heartwarming Holiday Wishes, Carol Ross contributed Gingerbread Girl. Her latest Harlequin Heartwarming release is Summer at the Shore.