Piccolos with Garlic Parsley Butter & Parmesan

Directions

1. Place Piccolos medley potatoes into a large saucepan with at least 1″ of water covering the top of them.
2. Heat saucepan over medium-high until boiling.
3. Continue to boil potatoes for 15 minutes or until fork-tender. Drain excess water carefully.
4. Preheat the oven to 190 degrees
5. place potatoes in a large bowl. Drizzle vegetable oil onto little whole potatoes and stir well to coat all sides evenly.
6. Place a rack on a baking tray, and spread potatoes on the rack using tongs. Be sure not to let mini potatoes touch.
7. Season generously with salt and ground black pepper.
8. Oven roast oiled potatoes for 30 minutes.
9. Remove from oven and (again using tongs) place potatoes in a serving bowl.
10. Mix melted butter, minced garlic, and fresh parsley herbs in a separate small bowl. Whisk together well.
11. Pour garlic butter over the potatoes.
12. Using a spoon or spatula, carefully mix potatoes to coat evenly.
13. Sprinkle the tops of the potatoes with grated Parmesan cheese.
14. Carefully stir potatoes to distribute the cheese.
15. Serve this mini garlic potatoes recipe immediately while hot.