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Oven Roasted Baby Bakers



2 lbs of baby potatoes (we used baby multi-colored potatoes), scrubbed

1/2 cup of olive oil, divided

1/2 cup of chopped parsley

1/4 cup of fresh Parmesan cheese, shredded

Kosher salt, to taste


  1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender, 10-12 minutes. Let cool slightly.
  2. Transfer potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.
  3. In a medium bowl, whisk together parsley with the remaining ¼ cup olive oil.
  4. Transfer potatoes to a bowl and toss with oil mixture, top with Parmesan cheese. Serve hot.