Parmesan & Chive Roasted Baby Potatoes

This is one of my favorite roasted potato sides to make. The outsides of the potatoes get perfectly crisp, and the insides are soft and fluffy. It's also a bonus that I can use fresh chives from my garden right now!

Recipe Notes

• I use a cast iron skillet for this recipe, but a rimmed baking sheet is also a fine choice for roasted potatoes. I recommend using a cast iron skillet if you have one because it really promotes the crisping on the outside of the potatoes.
• The potatoes need a good coating of olive oil. Add a little more olive oil to achieve a good coating if all of the potatoes aren't well-coated after you stir them.
• Make sure you use garlic powder, not garlic salt. I don't use fresh garlic in this recipe because it burns easily, and these have to roast for a long time. If you want to use fresh garlic (or jarred minced garlic), I recommend adding it the second time the potatoes come out of the oven. This will hopefully prevent burning.
• Freeze dried chives can be used instead of fresh chives. I would use ¾ teaspoon dried chives in this recipe if you substitute.

Serving Suggestions

These potatoes go well with a variety of main dishes and other sides. Here are some suggestions:

• Honey Sriracha Grilled Pork Tenderloin
• Soy Glazed Salmon
• Lemon Pepper Chicken Kabobs
• Garlic Herb Butter Roasted Chicken (recipe from Sweet and Savory Meals)
• Spicy Honey Dijon Roasted Carrots
• Parmesan & Garlic Crispy Roasted Brussels Sprouts

Parmesan & Chive Roasted Baby Potatoes

These baby potatoes are roasted in the oven until they're crispy on the outside and fluffy on the inside, then finished with butter, fresh chives, and parmesan cheese.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 4

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Equipment

• Cast iron skillet or a rimmed baking sheet
• Large mixing bowl

Ingredients

  

1x2x3x

• 1½ lbs baby potatoes cut in half
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 2 tablespoon butter melter
• 2 teaspoon chopped fresh chives
• 2 tablespoon grated parmesan cheese

Instructions

 

• Preheat oven to 400° for convection or 425° for conventional. (If your oven has convection bake and convection roast settings, use convection bake.)
• Place halved potatoes in a large mixing bowl. Add olive oil, salt, and garlic powder. Toss/stir until all potatoes are well-coated.
  1½ lbs baby potatoes, 2 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder
• Transfer potatoes to a cast iron skillet (recommended) or a rimmed baking sheet.
• Transfer the potatoes to the oven. Cook for 15 minutes. Remove from oven and stir the potatoes (this will help with even cooking). I use a metal spatula for this, but a wooden spoon would also work. Cook for another 15 minutes, remove, and stir again. Finish cooking for a final 15 minutes.
• Drizzle the potatoes with the melted butter. Add chives and parmesan cheese and stir to coat. (Note: If you used a rimmed baking sheet, I recommend transferring the potatoes to a mixing bowl for this step).
  2 tablespoon butter, 2 teaspoon chopped fresh chives, 2 tablespoon grated parmesan cheese

Notes

If you use fresh garlic instead of garlic powder, add the garlic the second time the potatoes are removed from the oven. Fresh garlic can burn if it's added too early.

If using dried chives, use about ¾ teaspoon instead of 2 tsp. Add more to taste if needed. 

Keyword baby potato recipe, cast iron potato recipe, potato side dish, roasted potatoes