Garlic Parmesan Pull-Apart Potatoes
These Garlic Parmesan Pull-Apart Potatoes are bursting with garlicky, cheesy flavor and perfect for sharing. Crispy, tender, and irresistibly delicious!
Servings: 4 servings
Ingredients
- 2 pounds baby potatoes halved
- 4 tablespoons olive oil extra virgin preferable
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated Parmesan cheese freshly grated preferred
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Begin by washing your baby potatoes thoroughly. Pat them dry with a clean towel. Using a sharp knife, carefully halve each potato for even cooking and increased crispy surface.
- In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, salt, and black pepper. Stir well to create a fragrant, flavorful oil mixture.
- Add the halved baby potatoes to the bowl and toss thoroughly to coat each piece evenly with the garlic oil mixture.
- Transfer the coated potatoes to your baking dish or cast-iron skillet. Arrange them cut side down in a single layer for a golden, crispy surface.
- Sprinkle the grated Parmesan cheese evenly over the potatoes to create a mouthwatering crust as it melts and browns.
- Preheat your oven to 400°F (200°C). Bake the potatoes for 30 to 35 minutes, or until tender inside and the cheese is bubbly and golden brown.
- Once out of the oven, sprinkle the chopped fresh parsley over the top. Serve warm and enjoy pulling apart these cheesy, garlicky bites!
Equipment
- Baking dish or cast-iron skillet
- Mixing bowl
- Sharp Knife
- Measuring spoons and cups
- Grater
- Spatula or Tongs
Notes
- For extra crispiness, avoid overcrowding the baking dish to let potatoes roast rather than steam.
- Substitute fingerling potatoes if baby potatoes are unavailable, cutting them into similar sizes.
- To make it dairy-free, replace Parmesan with a dairy-free cheese or nutritional yeast.
- Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispness.
- Cut potatoes evenly to ensure uniform cooking and avoid undercooked or overcooked pieces.
