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
- 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.
- 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.
- In a medium bowl, whisk together parsley with the remaining ¼ cup olive oil.
- Transfer potatoes to a bowl and toss with oil mixture, top with Parmesan cheese. Serve hot.