Browned Butter Roasted Potatoes with Parmesan
Ingredients:
2 lbs baby potatoes (halved)
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
3 garlic cloves (minced)
1 teaspoon dried thyme (or fresh, if available)
1 teaspoon dried rosemary
Salt and pepper (to taste)
Fresh parsley (chopped, for garnish)
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Brown the Butter:
In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Be careful not to burn it. Once browned, remove from heat and set aside.
Prep the Potatoes:
In a large bowl, toss the halved potatoes with olive oil, minced garlic, thyme, rosemary, salt, and pepper. Pour the browned butter over the potatoes and mix well to coat evenly.
Roast the Potatoes:
Spread the potatoes out on the prepared baking sheet in an even layer, cut side down for a crispier finish. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
Add Parmesan:
About 5 minutes before the potatoes are done, sprinkle the freshly grated Parmesan over the potatoes. Return them to the oven for the remaining time, allowing the Parmesan to melt and create a crispy, cheesy layer.
Garnish and Serve:
Once roasted, remove the potatoes from the oven. Garnish with fresh chopped parsley and a bit more Parmesan, if desired. Serve hot.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4-6