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- 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons minced fresh parsley
View Full Recipe at Brown Eyed Baker
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