Garlic Butter Parmesan Roasted Potatoes: Your Next Pressure Cooker Sidekick
These garlic butter Parmesan roasted potatoes come out perfectly crisp outside and tender inside, all made easy in a pressure cooker then finished in the oven. A comforting, flavorful side dish made with pantry staples!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 pounds baby potatoes halved
- 3 tablespoons unsalted butter melted
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Preheat the oven to 400°F.
- In a big bowl, mix melted butter, minced garlic, salt, black pepper, and Italian seasoning.
- Toss the halved baby potatoes into the mixture until fully coated.
- Arrange potatoes cut-side down on a parchment-lined baking sheet.
- Sprinkle grated Parmesan cheese evenly over the potatoes.
- Roast in the oven for about 30 minutes, until golden brown and crispy.
- Remove from oven, sprinkle with fresh chopped parsley, and serve warm.
Notes
Store leftovers in an airtight container and reheat in the oven or skillet to restore crispness. Freezing is possible, but texture may soften after thawing.