Description
Golden, crispy crumbled potatoes tossed in garlic butter and parmesan, finished with fresh herbs. An easy, crowd-pleasing side dish that’s full of flavor and texture.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water until fork-tender, about 15 minutes.
- Drain the potatoes and let them sit uncovered for 5 minutes to dry.
- In a small bowl, mix the minced garlic with melted butter and olive oil.
- Place the potatoes on the baking sheet and gently crumble them with a fork or masher.
- Drizzle the butter-garlic-oil mixture over the crumbled potatoes.
- Roast in the oven for 20–25 minutes, flipping halfway, until golden and crispy.
- Sprinkle parmesan cheese over the hot potatoes and return to the oven for 3 more minutes.
- Finish with chopped parsley and a crack of black pepper. Serve hot.
Notes
- Use parchment paper for easier cleanup and crispier results.
- Let potatoes steam-dry before roasting for maximum crunch.
- Customize with your favorite herbs or spices.
- Leftovers can be reheated in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg