Bone Broth Roasted Potatoes with Parmesan and Parsley
Craving crispy, flavorful potatoes with a twist? Look no further than these Bone Broth Bliss Roasted Potatoes with Parmesan Crust and Parsley! Infused with savory bone broth and roasted on a bed of Parmesan and fresh parsley, these beauties are the perfect side dish for any meal.
Equipment
- 1 Pot Pot
- 1 Colander
- 1 Full baking sheet or 2 half sheets
- 1 Cooking brush
- 1 Small knife
Ingredients
- 3 pounds baby yellow potatoes
- 4 tablespoons kosher salt
- ½ cup warm bone broth
- 2 tablespoons olive oil
- ½-1 cup freshly grated Parmesan cheese
- 3 tablespoons finely chopped fresh parsley
- Fine sea salt and black pepper to taste
Instructions
- Fill a large pot with water and bring to a boil. Add the potatoes and 4 tablespoons of salt. Reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and return potatoes to the pot.
- Pour in the warm bone broth, cover the pot with a kitchen towel, and let steam for 10 minutes. This infuses the potatoes with the bone broth flavor.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Preheat oven to 400°F (200°C). Prepare two half sheet pans or one full sheet pan by drizzling with olive oil.
- Sprinkle each pan with an even layer of Parmesan cheese and parsley.
- Arrange the potato halves on the pans, cut-side down, in a single layer.
- Brush the tops of the potatoes with additional olive oil. Season with salt and pepper.
- Roast for 20-30 minutes, or until the potatoes are golden brown and reach your desired level of crispness. Keep an eye on them during the final few minutes to avoid overcooking.
- Taste and adjust seasoning with additional salt if needed.
- Serve immediately while hot, enjoying the fluffy texture and rich flavors of the bone broth, Parmesan, and parsley.
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