Garlic Herb Baby Potatoes with Veggies & Parmesan Delight
Crispy golden baby potatoes sautéed with colorful vegetables, garlic, and herbs, then finished with a sprinkle of Parmesan cheese for the perfect comforting side dish or light meal.
Ingredients
1 kg baby potatoes, washed and halved if large
1 medium onion, finely chopped
1 carrot, peeled and sliced into thin rounds or small cubes
1 bell pepper, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook the Potatoes
Boil the baby potatoes in salted water for 10–12 minutes until just fork-tender. Drain well and let them cool slightly.
Sauté the Vegetables
Heat olive oil and butter in a large skillet over medium heat. Add the onion and carrot, cooking for 4–5 minutes until softened.
Add Flavor
Stir in the bell pepper and garlic. Season with Italian seasoning, paprika, salt, and black pepper. Cook for another 2 minutes.
Crisp the Potatoes
Add the potatoes to the skillet and sauté for 8–10 minutes, stirring occasionally, until golden and crispy on the edges.
Finish & Serve
Sprinkle with Parmesan cheese and fresh parsley. Serve warm and enjoy the rich, savory flavors.
Serving Suggestions
Perfect alongside grilled chicken, steak, or fish
Delicious as a vegetarian main with a fresh salad
Add chili flakes for a spicy kick
Tips
Use baby Yukon Gold or red potatoes for the best texture.
For extra crispiness, let the potatoes sit undisturbed for a few minutes while frying.
Freshly grated Parmesan melts beautifully and adds extra flavor.
