They're so pretty, that I almost don't want to cook with them; I just want to leave them in a bowl to admire.
My favorite way to cook new potatoes also happens to be one of the easiest: roasting. I simply quarter the potatoes, toss them with some olive oil, and sprinkle them liberally with kosher salt, freshly cracked black pepper, and (this is the key!) freshly grated Parmesan cheese.
I keep these simple, but if you'd like, you can also add grated garlic along with the cheese. Or for spicy potatoes, add paprika and cracked red pepper. You can also toss in a sprig or two of rosemary or thyme on top before popping in the oven. Totally up to you!
This recipe is a perfect easy and colorful side dish on a busy weeknight. (Although Eugene will even just take the bowl and eat them as his dinner!)
That ain't no small potatoes!
(Sorry. I had to do that.)
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Parmesan Roasted New Potatoes Recipe
2 pounds new potatoes, washed and patted very dry
Black pepper (preferably freshly coursely ground)
1/2 cup freshly grated Parmesan cheese, plus 1/4 cup to add at the end
Preheat oven to 400 degrees.
Quarter the potatoes and spread onto a large baking sheet (you can use 2 baking sheets if you have a lot of potatoes). Drizzle liberally with olive oil, and use your hands to toss and coat well. Sprinkle generously with kosher salt and freshly ground black pepper. Sprinkle on the 1/2 cup of grated Parmesan. Toss again to evenly distribute the salt, pepper, and cheese.
Place in oven and roast for about 15 minutes, then use a spatula or spoon to stir the potatoes (this will ensure even crisping). Return to oven for about another 15 minutes, or until potatoes are crisp and golden, and fork-tender
Place in a serving bowl and sprinkle with remaining 1/4 cup of cheese and serve immediately.