Ingredients
Potatoes
- 4 pounds red potatoes, quartered
Seasoning
- ¼ cup olive oil
- 6 garlic cloves, minced
- ½ cup Parmesan cheese
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Garnish
- Chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Potatoes: In the baking dish or a large bowl, combine the quartered red potatoes with olive oil, minced garlic, Parmesan cheese, dried thyme, salt, and black pepper. Toss everything thoroughly to ensure each potato piece is well coated.
- Bake: Spread the potatoes evenly in the baking dish and place it in the preheated oven. Bake for 45 to 55 minutes, or until the potatoes are golden brown and crispy on the outside. Toss the potatoes once halfway through the cooking time to promote even browning.
- Garnish and Serve: Once baked, remove the potatoes from the oven and garnish with freshly chopped parsley if desired. Serve warm as a flavorful side dish.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes, watching carefully to avoid burning.
- If using fresh thyme instead of dried, increase the amount to 1 tablespoon.
- Red potatoes work best for this recipe due to their waxy texture that holds shape when roasted.
- Feel free to add other seasonings like smoked paprika or rosemary for a twist.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
