Browned Butter-Roasted Potatoes with Parmesan Recipe

Preheat the oven to 400 degrees F. Grease a large baking sheet with non-stick spray or olive oil. Set aside.

In a bowl, combine ¼ cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it.

Toss potatoes through the mixture to evenly coat.

Arrange coated potatoes in a single layer onto the prepared baking sheet. Spread them out and bake for 45 to 50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp.

Melt ½ cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.

When it begins to foam, the color will change from yellow to tan to a rich golden brown color.

As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.

Season with a little extra salt and pepper, and sprinkle with fresh parsley before serving.