Chili Garlic Roasted Potatoes – jazz up regular garlic roasted potatoes with chili for extra kick. Cheesy and buttery goodness that you can’t stop eating.
Preheat oven to 400F.
Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. You may put each potato on the wooden spoon of a ladle and slice it to prevent cutting it through. Transfer all the potatoes into a big bowl.
Separate the garlic into individual cloves, keep the skin intact. Combine the melted butter, chili powder, lemon juice and salt. Stir until combined. Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat well.
Transfer the potatoes to a sheet pan and spread out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the cheddar cheese. Roast for another 5 minutes, or until the cheese melts. Remove from the oven, garnish the potatoes with parsley and serve immediately.