Garlic Parmesan Potatoes

Introduction: Garlic Parmesan Potatoes

Are you looking for a side dish that everyone will love? This is it! Not only is it delicious for the people eating it, it is quick and easy, which is a great choice for any busy cook. It is gluten-free, vegetarian, vegan (substitute vegan butter and vegan cheese) and a go-to for even the pickiest eater.

For Garlic Parmesan Potatoes you will need:

  • 3 pounds of Potatoes
  • 2 tbsp of olive oil
  • 5 cloves of garlic, minced
  • 1 tsp of dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/3 a cup of freshly grated Parmesan
  • Kosher salt and fresh ground pepper, to taste
  • 2 tbsp of unsalted butter
  • 2 tbsp of chopped parsley leaves

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Step 1: Pre-heat the Oven

First, set your oven to 400 degrees and let it pre-heat while you prep. Oil, grease or spray a cooking pan. Cut your red potatoes into halves or quarters (whatever your preference). Next time I make this dish I will probably cut the potatoes slightly smaller than pictured.

Step 2: Begin to Add Ingredients

Add all the ingredients, I just mixed it on the baking sheet but I will use a bowl next time. Mix the oil, garlic, thyme, oregano, basil, Parmesan and salt and pepper. Mix well until the potatoes are evenly covered.

Step 3: Place in Oven

If you mixed in a bowl (recommended, learn from my mistakes), spread Potatoes evenly over an oiled pan. Place pan in pre-heated oven for 30 minutes or until golden brown.

Step 4: Garnish and Serve

I didn’t get a great picture of the finished product because everyone ate them up so fast. When you remove them from the oven toss in the butter until melted (about one minute) and garnish with parsley (if you want). Easy Peasy, Enjoy!

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    4 Discussions

    2
    tomatoskins
    tomatoskins

    1 year ago

    These look amazing! Thanks for sharing your tasty looking potatoes!

    0
    Adamrhunt
    Adamrhunt

    Reply 1 year ago

    Thank you!

    2
    raphan
    raphan

    1 year ago

    I'm pretty sure that's delicious. Anyway it's a simple dish and as you say 'everybody should love it'. I don't use dried herbs no more (when I can), I prefer freeze fresh herbs to preserve them, the taste is really better. Regarding basil, as it doesn't support heat, I think it should be better to add it last. For vegans, butter can be replaced by coconut oil.

    0
    Adamrhunt
    Adamrhunt

    Reply 1 year ago

    This dish would be amazing with fresh herbs, but whatever you have will work. The great thing about cooking is it is super flexible. Good call on the basil, did not know that, I will keep it in mind for future recipes, Thanks!