I love those cute little potatoes you see in the grocery store. This is a great way to show them off and they are amazing with a steak dinner for Valentine’s Day.
Roasted Brown Butter Potatoes
1/4 Cup Olive Oil
5 Tablespoon Minced Garlic
2 teaspoons Salt
2 teaspoons dried parsley or 1 Tablespoon Fresh chopped parsley
½ teaspoon black pepper
2 pounds Fingerling Potatoes, or Red or Yukon Gold Potatoes
1/3 Cup Butter, melted
¾ Cup fresh grated Parmesan Cheese
Wash the potatoes, fingerling potatoes leave whole. If large potatoes cut into pieces about 2 inches, no need to peel.
Pre-heat oven to 400 degrees. In a large bowl combine the oil, garlic, and spices, and potatoes. Stir to coat potatoes with the oil.
Pour potatoes onto foil lined cookie sheet and arrange into a single layer. Cover with foil and bake for 15 minutes. Remove the top foil and stir. Leaving the top foil off, return to the oven and cook for another 30 minutes. Stir every 10 minutes. If you like extra crispy potatoes, broil for 2-4 minutes or until browned to your liking.
While the potatoes are in the oven, melt the butter in a small pan over medium heat. Stir the butter and watch carefully. When it begins to change from yellow to a rich golden-brown remove from heat.
When the potatoes are done put into a serving bowl and pour on the browned butter and top with parmesan cheese. Toss to cover all with the butter and cheese.
Gluten Free as prepared. Can be made Dairy Free using olive oil in place of the butter and use a dairy free cheese of your choice.
** You could also add cooked bacon pieces during the last 10 minutes. I also like to add some of the bacon grease instead of olive oil.