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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.
Not Shortage Of Garlic Here
I mentioned fingerling potatoes. This dish would also be great using fingerling potatoes. Ditto with baby yellow potatoes. No matter which kind of potato you use, you’re going to enjoy a lot of garlicky cheesy goodness!
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 cloves garlic 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.
Notes
Nutrition
Nutritional values are approximate.
Also try my crispy Parmesan potatoes.
