Instructions

• Preheat your oven to 425°F (220°C). A hot oven is key to achieving that crispy texture on the outside of the potatoes.
• Wash the small creamer potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel. If any potatoes are larger than a bite-sized piece, cut them in half to ensure even cooking.
• In a large mixing bowl, combine the potatoes with vegetable oil, salt, and pepper. Make sure each potato is well-coated.
• Pour the melted butter over the seasoned potatoes and add the minced garlic. Toss everything together until the potatoes are evenly coated.
• Spread the potatoes in a single layer on a rimmed sheet pan. Place the pan in the preheated oven and roast for about 25 to 30 minutes, turning them halfway through for even browning.
• Once the potatoes are fork-tender and golden brown, remove them from the oven. Sprinkle with fresh parsley and grated Parmesan cheese while they are still hot.
• Transfer the roasted mini potatoes to a serving dish. They are best enjoyed warm, so serve them immediately.