SizzleTales

Golden, buttery potatoes tossed with fresh garlic and Parmesan.

Servings: 4 | Prep: 15 min | Cook: 30 min

Ingredients

• 750 g baby potatoes
• 30 g unsalted butter
• 3 garlic cloves, minced
• 30 g grated Parmesan
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• ½ tsp fine salt
• ¼ tsp black pepper

Step-by-step method

1. Preheat oven to 220°C (428°F). Halve larger baby potatoes.
2. Parboil in salted water for 10 minutes, drain and allow to steam dry.
3. Toss with olive oil, salt and pepper. Roast cut-side down for 20–25 minutes until golden.
4. Melt butter over gentle heat and cook minced garlic for 30–60 seconds without browning.
5. Toss hot potatoes with garlic butter, Parmesan and parsley, then serve.

Cooking tip

Add Parmesan after roasting to keep it from burning.