Roasted Garlic-Parmesan Mini-Yellow/Fingerling Potatoes

NOTES

From AllRecipes.com Very easy to make, requires no boiling.

Liz made this dish without a cast iron skillet, roasting them without butter in an oven-safe casserole dish.

Zest is optional; it adds a note of acid to the side dish.

Maybe add thyme to the garlic-salt-pepper mixture, in addition to using our favorite salt-pepper-garlic seasoning if no fresh garlic is available.


INGREDIENTS (amounts for half recipe in parentheses)

1 lb fingerling/mini-yellow potatoes (1/2 lb)
2 cloves garlic* (1 clove)
2 Tbl grated Parmesan cheese (1-1/2 tsp)
(optionsl) 1 tsp lemon zest (1/4 tsp)
1/2 tsp salt* (1/4 tsp)
1/4 tsp freshly ground black pepper* (1/8 tsp)
2 Tbl olive oil (1 Tbl)
1 Tbl butter (1/2 Tbl)
2 Tbl chopped fresh parsley (1 Tbl)

*May be swapped out for salt-pepper-garlic seasoning.


PREPARATION

1. Oven to 425. Rinse and potatoes in half lengthwise.

2. In a bowl that can hold the potatoes later, mince the garlic and combine it with the Parmesan, lemon zest if using, salt, and black pepper together.

3. Add the cut potatoes and stir to coat.

4. Drizzle with olive oil and toss again until evenly combined.

5. If using cast iron skillet, heat it over medium-high heat. Add butter and heat until melted. Otherwise melt butter separately and put into baking dish.

6. Add cut potatoes and toss until evenly coated with butter, and place into the preheated oven.

7. Roast until soft, 15 to 20 minutes, tossing halfway through, until a deep golden-brown crust forms on most of the potatoes and they are easily pricked by a fork.

8. Remove from oven and top with parsley.