"Garlic Bread" Roasted Potatoes

We had some friends visit us a couple of weeks ago. I made garlic bread as an accompaniment to one of our meals. The kids at the meal couldn't stop raving about the garlic bread. They absolutely gobbled it up. Fast forward and I was at Trader Joe's and bought a bag of medley potatoes. Yukon Gold, Red, and Purple. We actually don't eat potatoes very often in our house. My parents live in Idaho (land of the potato) so it seems a bit ironic that we don't eat them very often and my kids don't even recognize them. When we do eat potatoes it is usually these colorful varieties since they have a bit more nutritional value. While I originally had a different idea in mind for these potatoes, I went to make them and had a hankering for garlic bread instead. What if I just take what I usually put on my garlic bread and turn it into a potato dish? Genius! These potatoes are full of buttery, garlicky goodness. Mmmmm, roasted garlic bread on a spud.  My Idaho parents will be proud.

Ingredients


8 medium-sized potatoes (yokon gold and red work well)
2 tablespoons olive oil
4 tablespoons butter
5 cloves garlic
1 tsp dried basil
1/2 tsp oregano
1/2 cup shredded fresh parmesan cheese



Instructions

1. Preheat oven to 400 degrees. Scrub the potatoes clean and cut them into bite-sized chunks. 

2. Spread the potatoes out on a baking sheet. Drizzle them with 2 tablespoons olive oil and season with salt and pepper. Bake in the preheated oven for 30 minutes.

3. Prepare a garlic butter compound by combining the butter, garlic cloves, basil, and oregano in a food processor until everything is pureed and a bit whipped.

4. After 30 minutes of roasting, remove the potatoes from the oven and top with the butter compound. Stir so that they all get coated. Put them back in the oven for another 15 minutes.

5. Check on them and if they are done, top them with the parmesan cheese and put them back in the oven for another 5 minutes to let the cheese melt a bit. Your actual cooking time will depend on your potato variety and how big of pieces you cut them into. Serve hot.