Crispy Roasted Potatoes with Butter, Parmesan and Herbs
Serving Size:
6-8
 
Ingredients
  • 1 cup shredded Parmesan cheese
  • 3 lbs. small, Honey Gold potatoes, scrubbed and halved lengthwise
  • 1 ½ Tbsp. Dales Buttery Steakhouse seasoning blend
  • ½ tsp. ground black pepper
  • ½ tsp. dried tarragon, slightly crushed
  • 1 tsp. Chopped fresh rosemary leaves, divided
  • 2 tsp. Chopped fresh thyme leaves and tender stems, divided
  • ¼ cup olive oil
Directions

 

  1. Preheat oven to 400°F. Place oven rack in the center of the oven, and line a rimmed baking sheet with a piece of parchment paper. Lightly spray the parchment paper with cooking spray and sprinkle the Parmesan cheese in an even layer over the surface of the parchment. 
  2. In a medium bowl, combine the potatoes, Dale’s Buttery Steakhouse seasoning blend, pepper, tarragon, ½ teaspoon chopped rosemary, 1 teaspoon chopped thyme, and the olive oil; toss ingredients together to evenly coat the potatoes in oil and seasonings. 
  3. Place the prepared potatoes in a single layer, cut sides down, on the Parmesan cheese covered baking sheet, pressing each potato to adhere some of the cheese to the cut side. Once all potatoes are placed, you can use your fingers to distribute any of the un-used Parmesan on the baking sheet by sprinkling on the tops of the potatoes. 
  4. Place the baking sheet in the preheated oven and bake 25-35 minutes, or until the potatoes are tender when pierced with a knife, and they are a golden browned color. 
  5. Remove the baking sheet from the oven and allow potatoes to remain on the baking sheet for 5-6 minutes to allow the Parmesan cheese to cool and get crispy. Use a flat edge spatula to remove potatoes from the parchment paper and serve crispy cheese side up. Sprinkle the potatoes with the remaining chopped rosemary and thyme, and drizzle with additional olive oil, as desired. Enjoy!