Look at them! Just look at them – how beautiful these tiny lacquered treasures are! And they taste just divine. They, for sure, will sparkle on a holiday table.
I used purple and white fingerling potatoes, but any baby potato will perform great in this recipe. May be, the roasting time should be adjusted slightly – five minutes more or less.
My potatoes were only seasoned with salt, pepper and granulated garlic. Herbs de Provence, Italian seasoning, granulated onion, smoked paprika (m-m-m!) or, to your liking, other spices and herbs can be used.
Simply gorgeous, simply attractive, simply delicious – this is what these babies are.
Place each potato between two wooden skewers. With a sharp knife, carefully slice the potato (the skewers will prevent potatoes from cutting through). Repeat with the rest of potatoes. Soak the potatoes in cold salted water for 15 minutes.
Drain and dry the potatoes with a paper towel.
Preheat oven to 425 F (210 C)
Arrange them on lined with parchment paper baking sheet.
Drizzle the potatoes with olive oil, season with salt, black pepper and granulated garlic (or garlic powder).
Roast the potatoes for 25-30 minutes. They should be golden outside and tender inside (check the potatoes with a toothpick).
For the last five minutes of cooking, sprinkle the potatoes with grated cheese.
Cook with pleasure and enjoy the world!