I’m always on the hunt for a good side dish, because while I’m pretty good at coming up with delicious main dishes, I get a little boring with my sides. I honestly tend to just throw some steamed veggies on the plate and call it good. So when I whipped up these roasted garlic Parmesan baby potatoes I was THRILLED to have such an easy and delicious option to add to my meal plan.
To be honest, I had actually never bought baby potatoes before. They were just a bit pricy when compared to a full sack of my favorite red potatoes. But they were on sale and I had seen some tasty looking recipes while scrolling Pinerest the night before, so I grabbed some.
How to Make Roasted Baby Potatoes
The first time I made these, I wasn’t paying attention to what time it was, and so I ended up just roasting them whole instead of taking the time to dice them up. One of the nice things about baby potatoes is that you can afford to be lazy like that and still end up with something super tasty. I will say though, that they were a lot more flavorful when halved or quartered, so I definitely recommend leaving the time to cut them up with this particular recipe. But they will still be good even if you don’t.
I also recommend parboiling the potatoes 5-8 minutes to jumpstart the cooking process and ensure the potatoes are soft and completly done. This step is optional, but if you skip it the potatoes will take longer in the oven to fully cook.
Once parboiled, toss the potatoes with oil, fresh minced garlic, Italian seasoning, and salt and pepper to taste and gently mix until the potatoes are fully coated. Spread evenly on a baking sheet and top with Parmesan cheese. Then bake to crispy perfection.
What to Serve with Roasted Baby Potatoes
This makes an amazing side to so many dishes, but my favorite so far was the slow cooker pork chops we tried the other day. It would also be great alongside some BBQ pulled pork sandwiches, a BBQ pork loin, an easy hot ham and cheese sandwich, or a spicy pesto chicken panini. Honestly you can’t really go wrong, so add these to your meal plan and thank me later.
Roasted Baby Potatoes
- 1.5 lbs baby potatoes halved or quartered
- 2 Tbsp. avocado oil
- 3 cloves garlic minced
- 1 Tbsp. Italian seasoning
- salt and pepper to taste
- 1/2 cup Parmesan cheese
- Preheat oven to 400°F.
- Halve or quarter your potatoes, and toss in a pot of water. Parboil potatoes for 5-8 minutes until they are easier to pierce with a fork. (You can skip this step, but potatoes may take a bit longer to cook in the oven.)
- Place potatoes in a mixing bowl, and top with avocado oil, minced garlic, Italian seasoning, and salt and pepper to taste. Toss until potatoes are covered and seasoning is evenly distributed.
- Spread potatoes on a greased baking sheet and sprinkle with Parmesan cheese.
- Bake for 25 minutes, turning after 15 minutes.
- Serve and enjoy!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.