It wasn’t until yesterday that I learned Thanksgiving is NEXT WEEK. You guys, I thought I had at least one more week. Maybe even two. Thank goodness the group fitness instructor at the gym started talking about class schedule changes, otherwise I would still be living in the beginning of November.
So if you’re still hangin’ back with Halloween (because wasn’t that like, yesterday?), surprise! It’s Thanksgiving next week. Yes, It’s time to move away from your kids candy bucket and onto the stuffing.
But, for real, you guys…where have I been the past two weeks?
Well, Octavian turned three, there was the election, my Dad came to visit, I got sick, diapers became a thing of the past (oh the stories I could share with you, my friends) and Octavian started preschool. Aside from all of that, I guess life has pretty much been business as usual, you know, just making sure my child is fed and remains alive, that the house is in semi-presentable condition, deadlines are met, the dog is exercised and everyone is happy.
Ok, maybe not that last one, although I definitely try.
I have also been cooking; after all, the family has to eat. I have been testing Thanksgiving side recipes and decided I need to give non-mashed, non-casseroled potatoes a chance. If you remember, I don’t really care for potatoes unless they’re sweet potatoes. But, most people really enjoy a side of potatoes, especially on Thanksgiving, so roasted red potatoes it will be!
Some red potatoes are big and some red potatoes are small. For this recipe, you want small red potatoes. Just trust me.
Aside from that, these fancy little ruby red potatoes couldn’t be any easier to make. Toss them with oil, herbs, butter, garlic and grated parmesan cheese, all that comes between you and these warm buttery tubers is 30 minutes in the oven.
Garlic and Parmesan Roasted Potatoes
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- 3 pounds red potatoes - roughly the same size, halved
- 2 tablespoons olive oil
- 8 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 3 tablespoons butter
- 1/2 cup grated Parmesan
- Salt + Pepper - to taste
- 1 lemon juiced - optional
- Fresh parsley - chopped (for serving)
Instructions
- Preheat oven to 400 degrees F. Prepare a large baking sheet (or two) by brushing with a light coat of oil, spraying with nonstick spray or lining with parchment paper.
- In a medium mixing bowl, mix together the olive oil, minced garlic, thyme, oregano, basil, and rosemary. In a larger mixing bowl toss the oil and herb mixture with the potatoes until each are fully coated.
- Drizzle the melted butter and Parmesan over the potatoes and carefully toss to coat.
- Transfer potatoes to prepared baking sheet(s), placing them in a single layer.
- Place sheet in the oven and bake for approximately 30-45 minutes, or until golden brown and fully cooked.
- Sprinkle with salt, freshly cracked black pepper and fresh chopped parsley (if desired). Serve immediately.
Nutrition
Enjoy!
