Oven Roasted Potatoes - Karyl's Kulinary Krusade
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Oven Roasted Potatoes with Parmesan and Thyme

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Servings: 2 people


  • 12 baby potatoes, rinsed and cut in half
  • 3-4 Tablespoons Avocado oil or canola oil
  • 1 Tablespoon fresh grated parmesan
  • thyme, for seasoning
  • coarse sea salt, for seasoning


  • Line a baking pan with aluminum foil and add oil. Turn oven to 400 degrees, and add pan immediately so everything heats up at the same time
  • Fill a medium saucepan with cold water. Add a little salt, and potatoes. Bring to a boil, and par-boil for 7-10 minutes. Potatoes are ready when you can pierce the flesh easily with a fork
  • Drain potatoes, and allow to cool for about 3 minutes, or until they are cool enough to hold
  • Using a fork, score the flesh of the potatoes
  • When the oven is ready, add the potatoes, flesh-side down. Potatoes should sizzle immediately.
  • After 10 minutes, turn potatoes to one side. Allow to cook for another 10 minutes, then turn potatoes again and cook for 10 minutes
  • If needed, turn potatoes back to flesh side and allow to cook for a few more minutes
  • Remove potatoes and drain on a paper towel. Immediately season with coarse sea salt
  • Finish by seasoning with parmesan cheese and thyme. 
  • Serve with dipping sauce combination of spicy brown and yellow mustard