These are halved baby potatoes roasted cut side down at 400°F with olive oil, garlic, dried herbs and Parmesan. The cut side sits flat on the hot pan for the first half of the roast, and that contact is where the brown crust comes from.
They are a side dish, so the main protein decides how filling the plate is. The second table below shows how they pair with two of our mains.
Ingredients (4 side servings)
- 2 pounds baby potatoes, halved (or Yukon Gold or red potatoes cut into 1 inch pieces)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan
- 1 teaspoon dried rosemary, crushed between your fingers
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Chopped fresh parsley to finish (optional)
Three steps
1. Dry
Heat the oven to 400°F. Rinse the potatoes and dry them well with a towel. Water left on the surface turns to steam and keeps the cut sides from browning.
2. Toss
Halve the potatoes into a large bowl. Coat them in the olive oil first so every cut side is covered, then add the garlic, Parmesan, rosemary, oregano, salt and pepper and toss again.
3. Roast cut side down
Line a rimmed baking sheet with parchment and set every potato cut side down with space around it. Use a second pan if they touch. Roast 12 to 15 minutes, turn them, and roast another 12 to 15 minutes until both sides are golden and a fork slides in easily. Taste one for salt and add the parsley.
How much Parmesan
Each serving gets about 4 grams of protein from the potatoes themselves. The Parmesan adds the rest, and it is the part you can change. Per serving, using USDA values for grated Parmesan:
| Parmesan in the recipe | Protein per serving from cheese | Calories per serving from cheese |
|---|---|---|
| 1/4 cup | 1.8 g | 26 |
| 1/2 cup (this recipe) | 3.6 g | 53 |
| 3/4 cup | 5.3 g | 79 |
Freshly grated Parmesan melts and forms a crust. Pre-grated Parmesan from a canister stays powdery. Pecorino Romano works too and tastes saltier, so cut the added salt to 1/4 teaspoon.
Building a plate around them
| Plate | Protein | Calories |
|---|---|---|
| Potatoes + garlic butter steak bites | about 31 g | about 675 |
| Potatoes + 1 lemon herb roasted chicken thigh | about 40 g | about 690 |
| Potatoes + 4 ounces roasted chicken breast | about 43 g | about 495 |
The chicken thighs roast at the same 400°F, so both pans can go in together on separate racks.
Swaps
- Garlic powder (1 teaspoon) in place of fresh garlic: milder, and it will not burn.
- Avocado oil in place of olive oil: handles high heat well and tastes neutral.
- Italian seasoning (2 teaspoons) in place of the rosemary and oregano.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or air fryer for 8 to 10 minutes to firm up the crust again. The microwave is faster but leaves them soft. They can be frozen in a single layer and then bagged, but the texture softens after thawing.
Nutrition for one side serving
About 306 calories, 8 grams of protein, 14 g fat, 39 g carbohydrate and 4 g fiber, using USDA values for red potatoes with skin.
Ingredient protein figures are based on USDA FoodData Central. How we calculate nutrition.
