I had some leftover potatoes and cheese laying around and was craving a crispy potato. Use any fresh herbs you have on hand, including dill or basil. Enjoy hot from the oven or as the start of a chilled potato salad.
Ingredients:
- 2 lbs red potatoes, washed and halved or quartered to make about 1 inch in diameter
- Olive oil
- 2-3 cloves garlic, minced
- Fresh ground black pepper
- 1/2 cup fresh parsley, small chopped
- 1/2 shredded parmesan cheese, fresh is best
- Sprinkle of sea salt
Directions:
- Preheat the oven to 425F degrees.
- Ensure potatoes are dry. Place into a bowl. Toss with olive oil until coated adding garlic and fresh ground pepper.
- Spread out onto a parchment lined baking sheet ensuring they’re evenly spread out; avoid crowding in the pan.
- Place into the preheated oven and roast for 40-45 minutes, moving around at least once to ensure even roasting.
- Once potatoes are crispy and tender, remove and place into clean bowl. Toss potatoes with parsley and parmesan cheese. Optional to add a sprinkle of sea salt.
- Serve hot with your favorite dish.
Salt Swaps:
- Roasting your own potatoes vs prepacked frozen or store bought drastically reduces the sodium.
- This recipe leans into the saltiness of the cheese, but adding a touch of sea salt is always best with any potato. Taste and adjust in small amounts.
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