Ingredients
Method
Preparation
- Start by washing and scrubbing the baby potatoes thoroughly. You can leave the skins on for a delightful crunch.
- Place the potatoes into a pot of salted water and bring to a boil. Allow them to simmer for about 10-15 minutes or until fork-tender.
- While the potatoes are boiling, preheat your oven to 400°F (200°C).
- Drain the potatoes and let them cool for a couple of minutes. In a large bowl, combine olive oil, minced garlic, Parmesan cheese, salt, and black pepper.
- Add the warm potatoes and toss them gently to coat well.
- Line a baking sheet with parchment paper and place the potatoes on the sheet, leaving space between them.
Baking
- Bake in the preheated oven for 20-25 minutes or until the potatoes develop a golden brown crust.
- For extra crunch, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
Serving
- Remove from the oven and sprinkle with fresh parsley if desired. Serve hot.
Notes
These crispy delights are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the oven at 375°F (190°C) for about 10 minutes. If freezing, ensure they are cooled completely before transferring to the freezer. Consider using Pecorino Romano if Parmesan isn't available.