Look Both Ways Snitch and Run Potatoes
Meet your new favorite side dish: Look Both Ways Snitch and Run Potatoes! These crispy, golden-brown baby potatoes are roasted to perfection with a luscious blend of olive oil, butter, garlic, and fragrant rosemary for a flavor-packed bite you won’t forget. A sprinkle of smoky paprika and a finishing touch of melted parmesan cheese take these potatoes from simple to sensational, while fresh parsley adds a bright, herbaceous note. Quick to prep and easy to bake, this crowd-pleasing recipe is perfect as a side dish for dinner or a savory snack to share—if you’re fast enough to grab one! With just 15 minutes of prep time and irresistible crispy edges, these roasted potatoes are destined to become a kitchen staple. Serve them hot, and don’t forget to keep an eye on the tray—these potatoes tend to disappear quickly! Keywords: crispy roasted baby potatoes, parmesan potatoes, garlic butter potatoes, easy side dish, golden roasted potatoes.
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese, grated
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Wash and scrub the baby potatoes. Cut them in half to create bite-sized pieces.
In a large mixing bowl, combine the olive oil, melted butter, minced garlic, chopped rosemary, paprika, salt, and black pepper. Toss the potatoes in the mixture until fully coated.
Spread the potatoes in a single layer on the prepared baking sheet. Make sure the cut side of the potatoes is facing down for maximum crispiness.
Roast the potatoes in the preheated oven for 25–30 minutes, or until they are golden brown and crispy on the edges.
Carefully remove the baking sheet from the oven. Sprinkle the grated parmesan cheese and chopped parsley over the hot potatoes. Toss gently to coat them evenly.
Return the baking sheet to the oven and roast for an additional 5 minutes, allowing the cheese to melt and lightly brown.
Remove from the oven and let the potatoes cool for a few minutes before serving.
Serve hot as a side dish or snack, but don't forget to look both ways before you snatch the last one from the tray!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
