I tried making the viral Parmesan Potatoes and while they were easy and super delicious, I thought I would elevate them by swapping out the potatoes, grating the cheese myself and adding fresh herbs. The result is a crave-able recipe that is elegant enough to serve for the holidays or your next dinner party.
PrintViral Parmesan and Herb Roasted Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
Units
Scale
- 1 lb tri-colored petit potatoes (sometimes called baby potatoes)
- 1/2 stick unsanted butter
- 5 garlic cloves, minced
- 1 tbsp fresh rosemary, de stemmed and finely minced
- 1 tbsp fresh thyme, finely minced
- pinch of salt and fresh cracked pepper
- 1/2 cup 20-month aged Parmesan, finely grated with a microplane
- fresh chopped parsley to garnish
Instructions
- Turn the oven on to 375. Place the butter in a large cast-iron skillet and place in the oven while it preheats. Remove after a few minutes when the butter begins to bubble and brown slightly
- Meanwhile, mince the herbs and garlic and shred the cheese using a microplane grater
- Add the herbs, garlic, salt, pepper and most of the Parmesan to the skillet, reserving a few tablespoons of the cheese. Stir to combine all the ingredients in the skillet
- Cut the potatoes in half, then cut each side with criss-cross lines to create a grid
- Place them cut side down in the skillet, sprinkle with remaining Parmesan and bake for 20 minutes. Allow to rest for a few minutes before flipping and transferring to a serving dish to ensure the Parmesan crust stays on the potatoes
- Sprinkle with fresh chopped parsley before serving
