I love potatoes in just about any way, shape or form, but lately I’ve been roasting them in the oven almost once a week, and the family just gobbles them up. I haven’t quite finalized our Christmas menu yet, but I’m pretty sure that these Easy Roasted Potatoes with Basil and Parmesan will be a part of it. They don’t take long at all to make, and they go well with just about everything!
We usually have sweet potatoes or mashed potatoes for the holidays, but like I said, roasting the potatoes is so easy, and I like to mix things up now and then. Of course, this dish isn’t just for the holidays. You can roast potatoes all year long, although maybe it’s not such a great idea in the summer!
I usually buy a big bag of small yellow potatoes at the local market. These have thin skins and are really easy to clean, so the prep work goes fast. You can even make these ahead of time and reheat them, and they taste just as wonderful — we do this all the time.
Even though the potatoes are small, I usually cut them in half to reduce the cooking time and make them easier to eat. And, the cut half gets a crispy golden-brown crust! After I cut them, I just drizzle a little bit of olive oil over them and add some sea salt, ground pepper and Italian seasoning.
When the taters are almost done, you just add a little bit of Parm and then let them cook a little bit longer. The Parm gets nice and crispy too! Then, when they’re completely done, I like to sprinkle on some more cheese and top them off with some fresh basil.
And that’s all there is to it. You’ve got yourself a heaping bowl of crispy, delicious oven roasted potatoes without a lot of effort. Is this a great side dish, or what?!
Ingredients for Roasted Potatoes with Basil and Parmesan
- 2 pounds small yellow potatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 2 cups grated Parmesan cheese
- 2 tablespoons, chopped, fresh basil
- 2 tablespoons olive oil
Top with 1 cup of Parmesan cheese, and continue cooking for an additional 5 to 10 minutes or until cheese is lightly brown.
Top with remaining cheese and basil, and serve.
Want to know a secret? If I’m in a rush, sometimes I microwave the potatoes for a minute or two first before I put them in the oven — works like a charm! And if you have a convection oven, it takes about 20 minutes, tops.
Weekend Potluck, TT&J, The Scoop