When I am making baby or fingerling potatoes, I almost always keep them whole. I know, cutting them in half gives you more surface area for seasonings, but I really, really love the ‘pop’ of biting into a baby potato. It’s probably just me but that’s why I kept these Parmesan garlic potatoes whole. Hey, they’re not that big and boy do they cook up creamy good. Smothered in tons of garlic and cheese, I absolutely loved them.
I mentioned fingerling potatoes. This dish would also be great using fingerling potatoes. Ditto with baby yellow potatoes.
You can bake these potatoes in the oven or grill on the grill. If you’re heading outdoors with them, I recommend using a grill basket.
Since I’m somewhat of a butter-aholic I added a few pats of butter before serving up these Parmesan garlic potatoes.
Parmesan Garlic Potatoes
Ingredients
- 2 pounds baby potatoes rinsed
- 2 tablespoons olive oil
- ½ cup Parmesan cheese grated, plus more for garnish
- 3 garlic cloves minced
- 1 tablespoon Italian Seasoning
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons water
- parsley chopped, for garnish
Instructions
- Preheat oven to 350 F or fire up a grill for indirect cooking.
- Combine all ingredients except for the water in a baking dish (oven) or disposable aluminum pan (grill). Toss to coat. Pour in the water.
- Cover with foil and bake or grill 20-30 minutes or until tender.
- Serve garnish with chopped parsley and more freshly grated Parmesan cheese.
Nutrition
Nutritional values are approximate.
Also try my crispy Parmesan potatoes.