Viral Parmesan and Herb Roasted Potatoes


Units Scale
  • 1 lb tri-colored petit potatoes (sometimes called baby potatoes)
  • 1/2 stick unsanted butter
  • 5 garlic cloves, minced
  • 1 tbsp fresh rosemary, de stemmed and finely minced
  • 1 tbsp fresh thyme, finely minced
  • pinch of salt and fresh cracked pepper
  • 1/2 cup 20-month aged Parmesan, finely grated with a microplane
  • fresh chopped parsley to garnish


  1. Turn the oven on to 375. Place the butter in a large cast-iron skillet and place in the oven while it preheats. Remove after a few minutes when the butter begins to bubble and brown slightly
  2. Meanwhile, mince the herbs and garlic and shred the cheese using a microplane grater
  3. Add the herbs, garlic, salt, pepper and most of the Parmesan to the skillet, reserving a few tablespoons of the cheese. Stir to combine all the ingredients in the skillet
  4. Cut the potatoes in half, then cut each side with criss-cross lines to create a grid
  5. Place them cut side down in the skillet, sprinkle with remaining Parmesan and bake for 20 minutes. Allow to rest for a few minutes before flipping and transferring to a serving dish to ensure the Parmesan crust stays on the potatoes
  6. Sprinkle with fresh chopped parsley before serving