Parm-Rosemary Baby Dutch Oven Roasted Potatoes - Slice of Jess
 
Prep time
Cook time
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These oven roasted potatoes utilize the Baby Dutch variety, which are creamy, naturally buttery, and stay fluffy when baked.
Serves: 4
Ingredients
  • 1.5 lbs. Baby Dutch Potatoes, cut in half
  • ¼ cup Olive Oil
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 2 tsp. Fresh Rosemary, finely chopped
  • 1 tsp. Fresh Thyme, finely hopped
  • 1 Garlic Clove, minced
  • ¼ cup Grated Parmesan
  • Italian Parsley, for garnish
Instructions
  1. Preheat the oven to 400F.
  2. Cut the potatoes, herbs, and garlic clove. Mix all ingredients in a large bowl (except for the Italian Parsley) until the potatoes are well coated.
  3. Place the seasoned potatoes, cut side down, on a large baking sheet. Bake for 30 minutes, or until the potatoes are tender and the cut side down is crispy.
  4. Remove from the oven and sprinkle with fresh parsley. Enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/parm-rosemary-baby-dutch-oven-roasted-potatoes/