Ingredients
⅓cupolive oil
6largegarlic cloves,finely chopped or minced
1 ½tspsalt
1tspdried parsley
1tspdried thyme
1tspdried oregano
½tspblack pepper,fresh cracked
¾cupParmesan cheese,fresh grated
3lbred potatoes,washed and quartered
½cupunsalted butter
4tbspfresh parsley,finely chopped, for serving
Preparation
Preheat the oven to 400 degrees F. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
In a bowl, combine ¼ cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it.
Toss potatoes through the mixture to evenly coat.
Arrange coated potatoes in a single layer onto the prepared baking sheet. Spread them out and bake for 45 to 50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp.
Melt ½ cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
When it begins to foam, the color will change from yellow to tan to a rich golden brown color.
As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.
Season with a little extra salt and pepper, and sprinkle with fresh parsley before serving.
