About the Recipe
Potatoes infused with herbs, parmesan and garlic. Add this to one of your weekly lunch meals when you're feeling for a change.
4-5 English Small potatoes
5 tbsp Fresh chive
4 tbsp Fresh parsley (leave 1 tbsp for the top when finished roasting)
2 tsp Dried basil
2 tsp Dried oregano
1/2 tbsp Complete or All-purpose seasoning
1 tbsp Garlic powder
4 tbsp Garlic spread
1 tsp minced garlic
3 tbsp Shredded parmesan cheese (leave 1 tbsp for the top when finished roasting)
Line a sheet pan with foil (this will help for the clean up process after baking).
Peel and chop potatoes, then chop fresh herbs.
Melt garlic spread in a bowl in microwave or on the stove top.
Combine melted garlic spread, dried spices and all herbs in a mixing bowl and blend well.
Paste the lined baking sheet with half of the melted spread mixture.
Place potatoes onto the pasted baking sheet.
Cover the top of the potatoes with the remaining melted spread and top with shredded parmesan. Then, top with foil (this will give a steaming effect and help cooking time to be faster and more even).
Place in oven at 210 - 234 °C to bake for 25 - 30 minutes or until golden brown.
Remove from oven and top with remaining parsley and parmesan. Serve hot.
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