Delicious crispy roasted red potatoes made with fresh parmesan, rosemary, oregano and basil. A family recipe that goes perfectly with braised beef, grilled chicken and roast pork tenderloin.
- 2 books Small red potatoes (halved)
- 2 tablespoons Olive oil
- ½ teaspoon Dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon Dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Salt
- ¼ teaspoons Black pepper
- ⅔ cups Finely grated fresh parmesan
- Canola oil
Preheat the oven to 375 degrees. Dry the potatoes well with paper towel.
Place the potatoes in a gallon storage bag. Add the olive oil and shake to coat all the potatoes. Add the basil, rosemary, oregano, garlic powder, onion powder, salt and pepper to the bag. Shake to coat well. Add the Parmesan and shake to coat.
Coat the baking sheet liberally with canola or vegetable oil or spray with cooking spray. Arrange the potatoes flesh side down in a single layer on a cookie sheet, pressing any loose Parmesan/spice mixture onto the flesh side of the potatoes as you scoop them out of the bag. Bake for 25 minutes. Remove from the oven and carefully flip the potatoes so that the flesh side is up. Bake for an additional 5-10 minutes or until golden brown.
When you turn the potatoes, use a thin spatula to get under the parmesan. I use the small red potatoes because they are easier to work with and they cook faster.