Ingredients
- 2 lb (900 g) baby Yukon Gold or baby red potatoes
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- 1 tablespoon grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
For Serving
- Sour cream
- Ranch dressing
- Garlic aioli
- Ketchup (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Wash and dry the potatoes thoroughly.
- Place each potato on a cutting board and use a sharp knife to make shallow crosshatch cuts about ⅛ inch (3 mm) deep. Be careful not to cut all the way through.
- In a small bowl, whisk together the olive oil, melted butter, garlic, salt, black pepper, smoked paprika, and Italian seasoning.
- Arrange the potatoes on the baking sheet with the scored side facing up.
- Brush the seasoning mixture generously over the potatoes, making sure it gets into the cuts.
- Roast for 40–50 minutes, turning the potatoes halfway through cooking, until golden brown and fork-tender.
- During the last 5 minutes, sprinkle with Parmesan cheese, if using.
- Garnish with fresh parsley and serve hot.
Tips
- Choose potatoes that are similar in size so they cook evenly.
- Pat the potatoes dry before seasoning to help them crisp up.
- For extra-crispy skins, don’t overcrowd the baking sheet.
- Brush with a little more garlic butter immediately after baking for extra flavor.
Flavor Variations
- Cheesy: Top with shredded cheddar during the last 5 minutes of baking.
- Spicy: Add ½ teaspoon cayenne pepper or chili flakes to the seasoning.
- Herb: Mix in fresh rosemary, thyme, or dill.
- Loaded: Top with crispy bacon, sour cream, green onions, and shredded cheese.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Reheat in a 400°F (200°C) oven for 10–15 minutes or in an air fryer at 375°F (190°C) for 5–7 minutes until crispy.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6