Parmesan and Parsley oven roasted Potatoes. Season the potatoes: Toss the potatoes together in a large bowl with the olive oil, Parmesan cheese, salt, pepper and parsley. In the Oven: Spread the potatoes out in an even layer on a foil-lined sheet pan. Sprinkle additional Parmesan and parsley on top before serving.
Cut potatoes in half (or what ever size you prefer) In large bowl toss together all ingredients except the green onions and parsley. Spread potatoes on cookies sheet lined with foil. Stir potatoes occasionally to get all sides nicely browned. You can cook Parmesan and Parsley oven roasted Potatoes using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Parmesan and Parsley oven roasted Potatoes
Remember, the more even the chunks, the more even the potatoes will cook. Also, the smaller the chunks the faster the potatoes will cook. First, mix together melted butter, olive oil, parsley, Parmesan, red pepper flakes, oregano, salt, and pepper in a small bowl. Cut Yukon potatoes in half and place into a separate bowl.
Parmesan and Parsley oven roasted Potatoes instructions
Then pour the melted butter mixture on top and toss to combine. Pour your potatoes onto a sheet pan (I used a cast iron skillet), shaking well to spread out. Cut the potatoes in half and score each potato. Sprinkle onto the bottom of the pan with the melted butter. In a large bowl add the olive oil, parmesan cheese, garlic, and oregano.