CRISPY ROASTED POTATOES WITH PARMESAN AND GARLIC

RECIPES

CRISPY ROASTED POTATOES WITH PARMESAN AND GARLIC

Nick and I made these roasted potatoes on a whim and they are legitimately the best potatoes either of us have ever had. Literally words directly out of Nicks mouth while chewing on said potatoes. Click here for the original recipe that inspired these potatoes but I actually tweaked a few things so I am sharing my version below as well. (This recipe is literally so good that I am willing to post it with this terrible photo, just so you can make it lol)

serves 4-6

INGREDIENTS

3 pounds (1.5 kg )baby potatoes washed (and quartered after boiling)

1/4 cup (60ml) olive oil  

6 large cloves of garlic finely chopped or minced

Salt and fresh cracked black pepper

1 tablespoon mikes savvy seasoning (my dad knew the man whose family created this seasoning, I loved it so much growing up that they gave us a life time supply. It is seriously my favourite seasoning, it’s incredible)

3/4 cup fresh grated parmesan cheese 

Fresh chopped parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F.

Boil a large pot of water, add potatoes and cook for 8 minutes. Strain, cut into quarters.

While the water is boiling prepare the sauce. In a large bowl, mix olive oil, garlic, salt, pepper, 2 tbsp parsley and parmesan cheese. Add more olive oil as necessary if the parmesan cheese thickens the mixture.

Toss the potatoes in the garlic mixture.

Transfer potatoes to a baking pan with a silicon baking matt on top or parchment paper.

Cook for 25 minutes. Remove, toss, cook for another 15 minutes, then broil for 5 minutes, top with fresh parsley and serve.

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