The hardest part of preparing this recipe is very likely going to be finding the baby potatoes themselves. New potatoes are what you really should look for, although Fingerling potatoes would be good candidates, too. I really like the buttery taste of Yukon Gold potatoes. Red-skinned potatoes, which are a smaller variety would work well in this recipe.

New potatoes are actually the immature young potatoes that are thinned out to give the rest of the crop more room to grow, so new potatoes are available in every variety. Just pick your favorite and look for the smallest ones you can find of that variety.

INGREDIENTS

1 lb. baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled Italian seasoning (or Italian salad dressing)
¼  teaspoon salt, or to taste
2 dashes paprika
1/3 cup shredded Parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes

 

INSTRUCTIONS

Preheat the oven to 400 degrees F. Clean and rinse the baby potatoes, drain and cut into halves.

Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes, cut side down, and cook until the surface turns crispy. Turn potatoes over and cook the skin side until nicely browned.

Push the potatoes to one side and sauté the garlic, then add the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes.

Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

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Quick Tip:  If the potatoes you use are larger than extremely small baby potatoes, roast them for 20 minutes or until cooked through. As an alternative cooking method, you can roast the potatoes in the oven firs, then combine the olive oil, garlic, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.

Recipe and image courtesy of Bee at Rasa Malaysia