Oven Roasted Baby Potatoes
These crispy oven-roasted baby potatoes with rosemary, garlic, and cheese are the perfect side dish for any meal.
Ingredients
- 2 pounds baby potatoes halved
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 4 tablespoons grated Pecorino Romano or Parmesan cheese
- 1 tablespoon minced fresh parsley
- ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ¼ teaspoon ancho chili powder
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, toss the halved baby potatoes with the olive oil, rosemary, salt, pepper, and ancho chili powder. Spread them out on a baking sheet in a single layer and place them in the oven for 20 minutes.
- Remove the potatoes from the oven, give them a good shake, and then return them to the oven for another 15 minutes.
- Take the baking sheet out again, add the minced garlic and grated cheese, and toss everything together until the potatoes are well coated. Pop them back into the oven for a final 15 minutes, or until the potatoes are golden brown and crispy.
- Once done, remove the potatoes from the oven and sprinkle with fresh parsley. Serve them hot and enjoy the flavorful dish!