Ingredients
2 lb. potatoes,
¼ extra virgin olive oil or truffle oil
2 garlic cloves, minced
1 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped parsley
1 tbsp. thyme
1 ½ tbsp. Kosher salt
1 ½ tbsp. Freshly ground black pepper
¼ cup of shredded parmesan cheese
Directions
Step 1
Preheat the oven to 4oo°F and line a large baking sheet with parchment paper.
Step 2
Toss the potatoes in a bowl with olive oil, salt, thyme, rosemary, garlic, and pepper. Spread evenly on the baking sheet. Roast for 40-45 minutes, or until tender and golden brown around the edges.
¼ extra virgin olive oil or truffle oil
1 ½ tbsp. Kosher salt
1 tbsp. thyme
1 tbsp. freshly chopped rosemary
2 garlic cloves, minced
1 ½ tbsp. Freshly ground black pepper
2 lb. potatoes,
Step 3
Drizzle parmesan with parmesan. Taste with more salt and pepper. Sprinkle with parsley and serve.
¼ cup of shredded parmesan cheese
1 tbsp. freshly chopped parsley
