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.
Equipment
- Cast iron skillet or a rimmed baking sheet
Ingredients
- 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 tbsp olive oil, 1 tsp kosher salt, 1 tsp 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 tbsp butter, 2 tsp chopped fresh chives, 2 tbsp 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.
Nutrition information is an estimate for one serving.