Parmesan Garlic Roasted Potatoes
- 2 pounds baby red potatoes
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, divided
- Chopped fresh parsley
Heat the oven to 400 F.
Cut the red potatoes into bite-size pieces. I had fairly large red potatoes so I cut them in half, and then cut each half into quarters.
Place the potatoes in a large bowl.
In a small bowl, whisk together the melted butter, olive oil, Italian seasoning, salt, garlic and ¼ cup of Parmesan cheese.
Drizzle the mixture over the potatoes and toss well to combine and evenly distribute.
Lay the potatoes on a foil-lined baking sheet.
Bake in the heated oven for 30 minutes.
Sprinkle the remaining ¼ cup of Parmesan cheese on the potatoes and bake another 5 to 10 minutes, until the cheese is melted and the potatoes are cooked through.
Serve sprinkled with fresh chopped parsley.