From THE moment I tasted these Parmesan Herb Roasted Potatoes I knew.  I knew we would become very close.  These potatoes and I.  The Parmesan cheese creates a crispy coating on the tender well seasoned potatoes.  Heavenly really.

We made them 4 days in a row.  Small batches of course, but nonetheless, we couldn’t get enough of them.  If we hadn’t run out of my new bff Wild Mushroom & Sage Olive Oil I’m pretty certain we’d be on day 10 in a row by now.

For starters sprinkle the Parmesan cheese into the baking pan before placing the ‘baking‘ potatoes cut-side down in the pan.  So here’s how our version goes.

We used ‘petite‘ potatoes (tiny Idaho or Yukon Gold both worked well…remember we ate these 4 days straight), sliced in half.  We coated them with a generous amount of Wild Mushroom & Sage Olive Oil (or you can use your favorite EVOO).  Then we tossed in a couple handfuls of fresh herbs.  For us that meant the ones that came back from last year….Rosemary, Thyme, and their sister Sage.

Into that we grated fresh Parmesan cheese (as I write I talk to myself…and in my head I just sounded like Sandra Lee….’IN. to THAT. we grated’…sorry, moving on).  Salt & pepper…everything squinched up in a Ziploc bag then poured out onto a baking pan.  I also missed the part about cut-side down.  So I cooked mine about 20 minutes then flipped them over and cooked them another 15 minutes.  At this point both sides were feeling the Parmesan crusty love….I’m pretty sure that’s winning.

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Parmesan Herb Roasted Potatoes

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 lb. petite Idaho or baby Yukon gold potatoes sliced in half
• 1/3 cup grated Parmesan cheese
• 1/4 cup EVOO better yet Wild Mushroom & Sage Olive Oil
• 1-2 handfuls fresh herbs such as rosemary, sage, and thyme
• salt & pepper

Instructions

• Preheat oven to 375 degrees.
• In a large zipper top bag or mixing bowl, toss potato halves with olive oil, Parmesan cheese, herb sprigs, salt & pepper.
• Pour onto a shallow rimmed baking sheet in a single layer.
• Bake for 20 minutes, then using a spatula turn potatoes over and bake another 15 minutes.

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