These buttery, crispy heritage potatoes are perfect for any meal. They're packed with fresh flavor from savory herbs and spices. So these guys will surely be your new go-to potato side dish and new family favorite.
Combine butter, garlic, rosemary, thyme, Italian seasoning, salt, and pepper in a small mixing bowl.
In a large mixing bowl, toss the potatoes in the butter and herb mixture, making sure the potatoes are evenly coated. If you’re using multicolored potatoes like I did, keep them separated by color when mixing and cooking. Otherwise the dark colors will run and discolor the other potatoes.
Transfer to a cast-iron skillet (any oven-safe baking dish or skillet will work) and bake for 25 minutes until tender and crispy, flipping halfway through.
Sprinkle with parsley and serve hot.
Don’t overcrowd the pan. The potatoes should be in a single layer with enough space to distribute the oven’s heat evenly. Refer to the pictures to see how full my pan was.
Add shredded parmesan cheese for 2 minutes before removing it from the oven for garlic parmesan potatoes.
If you don’t have fingerling potatoes, use small red potatoes. Using small potatoes reduces cooking time and helps to prevent an uncooked inside from an overdone outside. If using a larger potato, cut them to about the same size as fingerling potatoes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.