Description
Deliciously crispy and tender roasted baby potatoes infused with garlic, herbs, and topped with melted mozzarella and Parmesan cheese, making for a perfect savory side dish.
Ingredients
Scale
Potatoes and Seasoning
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt and pepper to taste
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the potatoes: In a large bowl, toss halved baby potatoes with olive oil, minced garlic, dried thyme, rosemary, parsley, salt, and pepper until well coated ensuring even flavor distribution.
- Arrange potatoes: Spread the potatoes evenly on the prepared baking sheet, placing them cut side down to maximize crispiness.
- Roast the potatoes: Roast in the preheated oven for 25–30 minutes or until the potatoes are golden brown on the outside and tender on the inside.
- Add cheese: Remove the baking sheet from the oven and evenly sprinkle shredded mozzarella and grated Parmesan cheese over the hot potatoes.
- Melt cheese: Return the potatoes to the oven and roast for an additional 5–7 minutes until the cheese is fully melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot for the best flavor and texture experience.
Notes
- For extra crispiness, make sure potatoes are cut side down on the baking sheet.
- You can substitute dried herbs with fresh ones if available; just use three times the amount of fresh herbs.
- Use a mix of mozzarella and Parmesan for a perfect melty and nutty cheese combination.
- To make this dish vegan, substitute cheese with vegan cheese alternatives.
- Leftover potatoes can be refrigerated and reheated in the oven to maintain crispiness.
