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Categories:
potatoes unsalted butter extra-virgin olive oil kosher salt freshly ground black pepper ground parmesan parsley garlic onion
Viewed: 16 - Published at: 5 months agoIngredients
- 1 pound russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)
- 1 tablespoon unsalted butter, melted
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 teaspoons ground parmesan
- 1 teaspoon dried parsley
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
Method
- Preheat the oven to 425° F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.
- Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
- After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining 1/2 teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they're as crispy as you like-I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of.
