Italian Roasted Potatoes
Italian Roasted Potatoes - buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious.
Servings: 3 people
Ingredients
- 1 lb (500g) baby potatoes
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon bottled Italian seasoning
- 1/4 teaspoon salt or to taste
- 2 dashes paprika
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon parsley leaves chopped
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- Preheat the oven to 400°F (207°C). Clean and rinse the baby potatoes, then drain and cut them in half. Heat an oven-safe skillet (preferably cast iron) and add the olive oil. Add the potatoes and cook until the surfaces turn crispy.
- Turn the potatoes over and cook the skin side until nicely browned. Push the potatoes to one side of the skillet and sauté the garlic, followed by the Italian seasoning, salt, and paprika. Stir to combine well.
- Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet to the oven and roast for 15 minutes. Add the butter cubes on top of the potatoes and serve immediately.
Video
Notes
- I used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked.
- You may also roast the potatoes right away in the oven.
- Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.
Nutrition
Serving: 3people | Calories: 278kcal | Carbohydrates: 29g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 399mg | Potassium: 691mg | Fiber: 4g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 30mg | Calcium: 135mg | Iron: 2mg