Here's the process: First, the potatoes are quickly tossed with parmesan, dried herbs and olive oil. Then, the oven gets busy roasting them to that golden brown perfection you see above. As the potatoes roast, the cheese lends its supreme nuttiness, the herbs sink in, the flesh becomes creamy, and the edges become crisp. It's about all anyone could ask for (in my humble opinion). I'd love to hear what you think...
To cut the basil into pretty ribbons (like in the picture): It's called chiffonade, a fancy terms for an easy slicing technique. Roll a few basil leaves up together, like a cigarette if you will. Using a sharp knife, cut the roll crosswise into very thin strips. Pull the pieces apart and sprinkle over the potatoes just before serving.
Roasted Garlic Parmesan Potatoes
Cooking spray or parchment paper
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2-3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and ground black pepper
2 pounds small red potatoes, washed and cut into 2-inch pieces
Fresh basil leaves (about 3-4), cut into thin strips, optional
Preheat the oven to 400 degrees. Coat a large baking sheet with parchment paper or cooking spray.
In a large bowl, combine the parmesan cheese, olive oil, garlic, basil, and oregano. Mix well to combine. Add the potatoes and toss to coat (get your hands in there - they do the best job coating the potatoes - just don't answer the phone).
Arrange the potatoes in a single layer on the prepared pan (single layer is important here, so the edges get crispy). Season with salt and pepper.
Bake for 25 to 30 minutes, until the potatoes are tender and browned around the edges.
Top with basil before serving (if using).
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