Ingredients
- 3 lb mini potatoes, sliced in half
- 1 stick (1/2 cup) butter, melted
- 3 cloves garlic, minced
- 1.5 cups grated parmesan cheese, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
Instructions
- Preheat oven to 425°F (218°C) and grease a 9×13-inch glass casserole dish.
- Evenly spread 1 cup of the grated parmesan cheese into the bottom of the casserole dish.
- In a large bowl, combine the halved potatoes with melted butter, minced garlic, remaining 1/2 cup parmesan cheese, salt, pepper, oregano, smoked paprika, and onion powder. Stir until evenly coated.
- Pour the seasoned potatoes into the casserole dish over the parmesan layer, spreading them out evenly.
- Bake for 30 minutes. Remove, toss gently, and return to the oven for an additional 20 minutes, or until golden brown and crispy.
- Serve hot as a side dish and enjoy!
Notes
- For extra crispiness, broil the potatoes for the last 2–3 minutes of baking.
- You can substitute mini potatoes with baby Yukon gold or red potatoes.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
