This French Onion Chicken Bake is the perfect marriage of two comfort food classics. Based on the details provided, here is the full, comprehensive recipe along with the best tips for perfecting those onions and making the dish work for your lifestyle.

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French Onion Chicken Bake

Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hour Yield: 4 servings

Ingredients

• The Onions:

  • 4 large onions, peeled and sliced (Sweet onions like Vidalia are preferred)

  • 4 tbsp unsalted butter

  • 4 cloves garlic, finely chopped

  • 1 tsp fresh thyme

  • 2/3 cup low-sodium beef broth

  • 2 tbsp aged balsamic vinegar

• The Chicken & Cheese:

  • 4 boneless, skinless chicken breasts

  • 1/2 tsp sea salt (adjust to taste)

  • 1/2 tsp black pepper

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with cooking spray.

2. Sauté the Onions: In a large skillet, melt the butter over medium-high heat. Add the sliced onions and sauté for about 5 minutes, stirring occasionally until they soften.

3. Infuse Flavors: Reduce the heat to medium. Stir in the chopped garlic, black pepper, and fresh thyme. Cook for 1 more minute until fragrant.

4. Create the Jam: Pour in the beef broth and balsamic vinegar. Continue to simmer on medium heat for about 10 minutes. The liquid will reduce, and the onions will become dark, tender, and “jam-like” in consistency.

5. Assemble: Spread about one-third of the caramelized onion mixture into the bottom of your prepared baking dish. Place the chicken breasts on top of the onions and season them lightly with sea salt.

6. Layer and Cheese: Top each chicken breast evenly with the remaining caramelized onions. Generously sprinkle the mozzarella and Parmesan over the top.

7. Bake: Place in the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and golden brown.

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Tips for Success

• The Cheese Swap: For a more traditional French flavor, replace the mozzarella and Parmesan with Gruyere. If you want a sharper kick, mix in a little blue cheese with a mild melter like Fontina.

• Keto Modification: To lower the carb count further, swap the balsamic vinegar for apple cider vinegar and a pinch of stevia. Serve with cauliflower mash instead of potatoes.

• Make-Ahead Instructions: You can assemble the dish (onions and chicken) up to 24 hours in advance and store it covered in the fridge. Add the cheese just before baking, and add 5–10 minutes to the cook time since the dish is starting cold.

• Wine Pairing: A Chardonnay with light oak notes or a crisp Pinot Noir pairs beautifully with the savory-sweet profile of the caramelized onions.

Cheeseburger-stuffed pastries take the classic comfort food you love and wrap it in flaky, golden pastry for a fun, flavorful twist. Juicy, seasoned beef, melty  cheese, and optional veggies are tucked inside buttery dough—perfect as a snack, appetizer, or main dish.

Ingredients & Notes

• Ground beef: Choose a mix with some fat for juiciness. Cook and season thoroughly.
• Cheese: Cheddar is classic; mozzarella, American, or blends work too.
• Onions & optional vegetables: Finely chop onions; cook any extra veggies first to avoid sogginess.
• Seasonings: salt, black pepper, garlic powder, and paprika; optional mustard or ketchup for a true cheeseburger taste.
• Pastry dough: Puff pastry gives flakiness; crescent dough is soft. Homemade dough works too.

Preparing the Filling

1. 1. Brown beef in a skillet over medium heat.

1. Add onions and cook until soft.
2. Season with spices, remove excess fat, and let cool.
3. Stir in cheese after cooling.

Assembling the Pastries

1. Roll out dough and cut into equal portions.
2. Place filling in the center of each piece—don’t overfill.
3. Fold dough over, seal edges, and crimp with a fork.
4. Brush with egg wash for a golden finish.

Cooking Options

• • Baking: Preheat oven and bake until golden brown and crisp.

• Frying (optional): Creates a rich, golden crust; monitor temperature carefully.

Flavor Variations

• Bacon cheeseburger: Add cooked bacon.
• Spicy: Mix in jalapeños, hot sauce, or chili powder; pepper jack cheese works well.
• Vegetarian: Use plant-based ground meat or beans/vegetables; keep cheese and seasonings.

Serving Suggestions

• Serve with ketchup, mustard, or creamy dips.
• Pair with fries, salad, or roasted veggies.
• Make smaller pastries for parties—they’re ideal finger food.

Storage & Reheating

• • Refrigerate: Airtight container for several days.

• Reheat: Bake to restore crispness; microwaving softens texture.
• Freeze: Possible, though texture may change slightly.

Cheeseburger-stuffed pastries are proof that comfort food can be familiar and inventive—easy to make, crowd-pleasing, and endlessly customizable.

Exceptional Honey Glazed Chicken (Weight-Loss & WW Friendly)

A lean, high-protein dish featuring a glossy, flavorful glaze without the excess sugar or fats found in restaurant versions.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 4

• Calories: ~230 kcal per serving

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breast

• 1 tsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

For the Honey Glaze:

• 3 tbsp pure honey

• 2 tbsp low-sodium soy sauce

• 1 tbsp fresh lemon juice

• 2 tsp Dijon mustard

• 2 cloves garlic, finely minced

• ¼ cup low-sodium chicken broth

• 1 tsp cornstarch (optional, for a thicker glaze)

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Instructions

1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.

2. Sear: Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.

3. Whisk the Glaze: In a small bowl, whisk together the honey, soy sauce, lemon juice, Dijon mustard, minced garlic, and chicken broth.

4. Deglaze & Simmer: Pour the mixture into the same skillet used for the chicken. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate that extra flavor.

5. Thicken (Optional): If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of water to create a slurry. Stir it into the simmering sauce for 1–2 minutes until glossy.

6. Coat: Return the chicken to the skillet. Spoon the glaze over the meat and simmer for 2–3 minutes, turning the chicken to ensure every inch is coated in the sticky sauce.

7. Rest: Remove from heat and let the chicken rest for 2 minutes. This allows the juices to redistribute and the glaze to fully set.

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Nutritional Breakdown (Per Serving)

Metric	Amount
Protein	32g
Fat	5g
Carbs	14g
Sugar	10g
WW Blue	4 Points
WW Green	5 Points
WW Purple	3 Points

Chef’s Tips for Success

• Heat Control: Keep the pan at medium heat. Honey has a high sugar content and can burn quickly if the flame is too high.¹

   

• Flavor Boost: For a kick of heat, add a pinch of red chili flakes to the sauce. For an Asian-inspired twist, add 1 tsp of freshly grated ginger.

• Meal Prep: This stores beautifully in airtight containers for up to 3 days. To keep the chicken moist when reheating, add a tiny splash of water or broth before microwaving.

These Crispy Parmesan and Herb Potato Bites are a fantastic addition to your growing collection of easy, high-impact snacks. They perfectly bridge the gap between a classic potato side and a savory “Italian bread snack” thanks to the crunchy herb and cheese crust.

Following your request, here is the full, detailed recipe for these bite-sized treats.

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🥔 Crispy Parmesan and Herb Potato Bites

Tender potato chunks roasted on a savory “frico” crust of Italian herbs, garlic, and golden Parmesan cheese.

• Prep time: 15 minutes

• Cook time: 30–35 minutes

• Yields: 4 servings

Ingredients

The Base:

• 2 large potatoes (approx. 500 grams), peeled and cut into 1-inch chunks

• 2 pinches of salt (for boiling)

The Herb & Cheese Coating:

• 1 cup (approx. 2 oz) Parmesan cheese, finely grated

• 1 tsp Paprika (smoked or regular)

• 1 tsp Dried Italian herb seasoning

• 1 tsp Garlic powder

• 1 tsp Onion powder

• 1/2 tsp Salt and black pepper

The Fats:

• 2 tbsp Unsalted butter, melted

• 1–2 tbsp Extra-virgin olive oil

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Instructions

1. Parboil the Potatoes: Place your potato chunks in a pot of cold water with two pinches of salt. Bring to a boil and cook for only 5–8 minutes. They should be slightly softened but still firm (not falling apart). Drain well and pat dry with a paper towel.

2. Preheat the Oven: Set your oven to 400°F (200°C).

3. Prepare the “Crisp.” Paste: In a small bowl, whisk together the finely grated Parmesan, paprika, Italian herbs, garlic powder, onion powder, salt, and pepper.

4. Coat the Pan: Drizzle the olive oil and half of the melted butter into a 9×13-inch baking dish (glass works best so you can see the crust forming). Tilt the pan to coat it evenly.

5. Create the Cheese Layer: Sprinkle about 3/4 of your Parmesan-herb mixture evenly over the bottom of the oiled pan to create a solid layer.

6. Assemble: Press each potato chunk firmly into the cheese layer, flat-side down. Drizzle the remaining melted butter over the tops of the potatoes and sprinkle with the remaining cheese mixture.

7. Roast: Bake for 30–35 minutes without flipping. You are looking for a deep golden-brown crust on the bottom.

8. The “Set” Phase: Remove from the oven and let rest for 5 minutes. This allows the cheese to harden into a crispy “snack” texture.

9. Serve: Use a spatula to lift the potatoes and their attached crispy cheese crusts out of the pan.

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Pro-Tips for Maximum Crunch

• The Cheese Texture: Use the “sand-like” grated Parmesan from a jar or grate a block very finely on a microplane. Larger shreds won’t form a solid, cracker-like crust.

• Don’t Flip: The secret to the “Italian herb bread snack” vibe is leaving them face-down so the cheese fries in the butter/oil against the pan.

• Dip It: These are excellent dipped in a cool crème fraîche ranch or a spicy marinara.

Texas Trash Dip

This warm, creamy bean dip is a legendary potluck favorite. It combines the heartiness of refried beans with a silky, seasoned cream cheese base and a thick blanket of melted cheese.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Servings: 6–8 (large party portion)

Ingredients

The Base:

• 1 pkg (8 oz) Cream cheese, softened to room temperature

• 1 cup Sour cream (full-fat recommended)

• 2 cans (16 oz each) Refried beans

• 1 packet (1 oz) Taco seasoning

• 1 can (4 oz) Diced green chilies, drained (optional, for a mild kick)

The Cheese:

• 2 cups Shredded Mexican blend cheese, divided

• 1 cup Shredded sharp cheddar cheese

The Toppings (Optional):

• ½ cup Sliced black olives

• ½ cup Chopped green onions

• ½ cup Diced tomatoes or Pico de Gallo

• Fresh cilantro

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Instructions

1. Preheat and Prep: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray.

2. Cream the Base: In a large mixing bowl, beat together the softened cream cheese and sour cream until the mixture is smooth and no large lumps remain.

3. Mix in Flavors: Add the refried beans, taco seasoning, and drained green chilies. Stir until the beans are fully incorporated into the cream base.

4. Add Cheese: Fold in 1 cup of the Mexican blend cheese into the bean mixture. This ensures every bite is cheesy, not just the top layer.

5. Assemble: Spread the bean mixture evenly into your prepared 9×13 baking dish using a spatula.

6. Top it Off: Sprinkle the remaining 1 cup of Mexican blend cheese and the 1 cup of cheddar cheese evenly over the top.

7. Bake: Bake uncovered for 20–25 minutes. You are looking for the cheese to be completely melted and the edges of the dip to be bubbling.

8. Garnish and Serve: Remove from the oven and let it sit for about 5 minutes (this helps it thicken slightly). Top with olives, green onions, and tomatoes. Serve hot with a sturdy bag of tortilla chips or Fritos Scoops.

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Tips for Success

• The Cream Cheese Secret: If you forgot to take the cream cheese out of the fridge, pop it in the microwave (wrapper removed!) for 15-20 seconds so it blends smoothly without lumps.

• Control the Salt: If you find store-bought taco seasoning too salty, use a “Low Sodium” version or make your own blend with chili powder, cumin, garlic powder, and onion powder.

• Hearty Variation: If you want to turn this into a meal, stir in 1 lb of browned, drained ground beef or chorizo before spreading the mixture into the baking dish.

The Perfect Crispy-Skin Baked Potato

This recipe focuses on the high-heat method to ensure the skin is salty and crunch while the inside remains light and fluffy.

• Prep time: 10 minutes

• Cook time: 55 minutes

• Servings: 4 potatoes

Ingredients

• 4 large Russet potatoes (scrubbed and dried thoroughly)

• 2 tbsp Olive oil (or melted butter)

• 1 tsp Kosher salt (coarse salt is best for texture)

• ½ tsp Black pepper (freshly ground, optional)

Classic Toppings:

• Salted butter

• Sour cream

• Shredded sharp cheddar cheese

• Fresh chives or green onions

• Crispy bacon bits

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Instructions

1. Heat the Oven: Preheat your oven to 425°F (220°C). Using a high temperature is the “secret” to getting that potato-skin-chip texture on the outside.

2. Prep the Spuds: After washing and drying the potatoes completely (moisture on the skin will lead to steaming rather than crisping), pierce each potato 3–4 times with a fork.

3. Season: Rub each potato generously with the olive oil until fully coated. Sprinkle the kosher salt and pepper over the entire surface.

4. The Bake: Place the potatoes directly on the center oven rack for maximum air circulation. (You can place a baking sheet on the rack below to catch any stray oil drips).

5. Timing: Bake for 50–60 minutes. Flip them once at the 30-minute mark to ensure even browning. They are done when the skin is crackly and a knife slides into the center with zero resistance.

6. The Reveal: Remove from the oven and let them rest for 2–3 minutes. Use a knife to slice a long slit down the center. Use a towel to grab the ends and “pop” the potato open by pushing inward—this releases the steam immediately so the interior doesn’t get gummy.

7. Fluff and Serve: Use a fork to mash and fluff the insides before adding a heavy pat of butter and your desired toppings.

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Three Ways to Level Up Your Toppings

• The Broccoli-Cheddar: Top with steamed broccoli florets and a quick homemade cheese sauce (or just plenty of melted sharp cheddar).

• The Chili-Loaded: Pour a ladle of warm chili over the fluffed potato and top with red onions and pickled jalapeños.

• The Mediterranean: Skip the butter and top with a dollop of Greek yogurt, a squeeze of lemon, and a sprinkle of dried oregano.

Melt in your mouth Chicken

This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and Parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Prep time: 15-20 minutes
Cook time: 20-25 minutes
 Total time: 35-45 minutes

Ingredients:

4 boneless, skinless chicken breasts

1 Cup mayonnaise

1/2 Cup Shredded Parmesan cheese

1 tsp salt

1/2 tsp black pepper

1 tsp minced garlic

1 tsp garlic powder

How To Make Melt in your mouth Chicken:

Preheat the oven to 375 degrees.

In a small bowl, add the mayonnaise, Parmesan cheese, and seasonings.

Mix to combine.

Place the chicken in a baking dish, sprayed with a non-sticking baking spray.

Spread the mixture on top of the chicken breasts.

Bake the chicken for 45 minutes, or until cooked through.

Serve warm!

Tips for Achieving Melt-in-Your-Mouth Chicken:

1. Marinate: Marinate the chicken in a mixture of acid (such as lemon juice or vinegar) and oil to help break down the proteins and tenderize the meat.
2. Pound: Pound the chicken to an even thickness to ensure it cooks evenly and prevents it from becoming tough.
3. Don’t Overcook: Cook the chicken until it reaches the recommended internal temperature, but avoid overcooking it, as this can make it dry and tough.
4. Rest: Let the chicken rest for a few minutes before serving to allow the juices to redistribute and the meat to relax.
5. Use a Meat Thermometer: Use a meat thermometer to ensure the chicken has reached a safe internal temperature.

Nutrition Information

Calories: 140-160

Protein: 25-30 grams

Fat: 3-4 grams

Saturated Fat: 1-2 grams

Cholesterol: 60-80 milligrams

Sodium: 200-250 milligrams

Carbohydrates: 0-5 grams

Fiber: 0-1 gram

Sugar: 0-1 gram

Enjoy !

These cheesy garlic chicken wraps are a warm, comforting Mediterranean-inspired meal with golden, melty cheese and savory chicken. The combination of shredded chicken, mozzarella, Parmesan, and garlic with a touch of marinara sauce makes them taste like a cozy fusion of pizza and a hearty chicken wrap. Perfect for a quick dinner, meal prep, or a family-friendly dish, they’re baked until crisp on the outside and gooey on the inside.

Time

Prep time: 15 minutes

Cook time: 15–20 minutes

Total time: 30–35 minutes

Servings: 4 wraps

Ingredients

1 lb (450g) cooked chicken breast, shredded

4 large tortillas or wraps

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

3 cloves garlic, minced

½ cup marinara or tomato sauce

2 tbsp olive oil

1 tsp dried oregano

Salt & black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Preheat oven:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare garlic oil:

In a small pan, warm olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn). Remove from heat.

Assemble wraps:

Lay tortillas flat. Spread a spoonful of marinara sauce in the center.

Add shredded chicken, mozzarella, Parmesan, oregano, and season with salt and pepper.

Drizzle lightly with garlic oil.

Wrap & bake:

Fold tortillas tightly into wraps and place seam-side down on the baking sheet.

Brush tops with remaining garlic oil for extra flavor.

Bake:

Bake for 15–20 minutes, or until golden and crisp on the outside and the cheese is melted inside.

Serve:

Garnish with fresh parsley and serve warm with extra marinara for dipping.

Tips & Variations

Cheese Options—Swap mozzarella with provolone, Gouda, or even crumbled feta for a sharper Mediterranean flavor.

Sauce Upgrade—Try roasted red pepper sauce, pesto, or sun-dried tomato spread instead of marinara for a different twist.

Make it Spicy—Add red pepper flakes, chili oil, or a drizzle of hot sauce inside the wrap.

Veggie Boost—Layer in sautéed spinach, mushrooms, roasted peppers, or zucchini to make it more hearty.

Crispier Finish—Brush the tops with garlic butter instead of olive oil before baking.

Grilled Version—Instead of baking, grill the wraps on a skillet or panini press for a quicker, crispier result.

Low-Carb Swap—Use low-carb tortillas or wrap the filling in collard greens for a lighter version.

Protein Twist—Replace chicken with cooked turkey, shredded beef, or grilled shrimp.

Make-Ahead Friendly—Assemble wraps in advance, refrigerate, and bake just before serving.

Q&A

Q: Can I use rotisserie chicken instead of cooking chicken breast?
A: Yes, rotisserie chicken is a great shortcut and adds extra flavor. Just shred it and mix it with the garlic oil and cheese.

Q: Can I make these wraps ahead of time?
A: You can assemble the wraps a day in advance and refrigerate them. Bake just before serving for the best texture.

Q: What can I serve with these wraps?
A: They pair well with a side salad, roasted vegetables, or a small bowl of Greek yogurt dip.

Q: Can I freeze these wraps?
A: Yes, wrap them tightly in foil or plastic wrap before baking. Freeze for up to 2 months. Bake straight from frozen, adding 5–10 minutes to cooking time.

Q: How can I make them more Mediterranean-style?
A: Swap marinara for roasted red pepper spread, add Kalamata olives, or mix in crumbled feta cheese with the chicken.

Nutrition

(per wrap, approx.)

Calories: 480–520

Protein: 38g

Carbohydrates: 32g

Fat: 23g

Fiber: 3 g

Sugar: 3 g

(Values will vary depending on tortilla size, type of cheese, and sauce used.)

Conclusion

These Mediterranean Baked Cheesy Garlic Chicken Wraps are warm, melty, and full of flavor. With cheesy chicken, garlicky olive oil, and a touch of marinara, they’re hearty enough for dinner but simple enough for weeknights. They’re also versatile—you can swap in your favorite cheeses, sauces, or proteins for endless variations. Whether you enjoy them fresh out of the oven or prep ahead for a quick meal, these wraps are a comforting Mediterranean-inspired dish that everyone will love.

A smooth and savory dip made with tangy green olives, creamy cheese, and fresh lemon juice. Perfect for parties, game nights, or as a quick appetizer.

Ingredients:

• 1 cup pitted green olives (Castelvetrano, Manzanilla, or Kalamata green)
• 8 oz (225g) cream cheese, softened
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise
• 2 cloves garlic, finely minced
• 2 tbsp fresh lemon juice
• Optional garnish: chopped parsley, chives, or a pinch of red pepper flakes

Instructions:

1. Mix the base: In a medium bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
2. Add flavor: Stir in the garlic and lemon juice.
3. Fold in olives: Roughly chop the green olives and mix them into the creamy base.
4. Customize: Add herbs (parsley, chives) or a little red pepper flakes if you want extra flavor.
5. Chill & serve: Cover and refrigerate for at least 30 minutes before serving for best flavor.
6. Enjoy: Serve with crackers, toasted crostini, pita chips, or fresh veggies.

 Q&A Section

Q1: Can I make this dip ahead of time?
👉 Yes! It tastes even better if made a few hours or a day before, since the flavors develop while chilling.

Q2: What type of olives works best?
👉 Castelvetrano olives are buttery and mild, while Manzanilla olives are briny. You can even mix different olives for a unique taste.

Q3: Can I make it healthier?
👉 Replace cream cheese with light cream cheese and mayonnaise with extra Greek yogurt.

Q4: How long does it last in the fridge?
👉 Store in an airtight container for up to 3–4 days. Stir before serving.

Q5: Can I make it spicy?
👉 Yes! Add a dash of cayenne, red pepper flakes, or even a little jalapeño for a kick.

Q6: What pairs well with this dip?
👉 Crackers, sliced baguette, celery sticks, cucumber, carrot sticks, or pita bread.

Crispy Parmesan Garlic Roasted Potatoes

The ultimate “hero” side dish: golden-brown and crispy on the outside and buttery-soft on the inside.

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

• Servings: 6-8

Ingredients

• 3 lbs small red-skinned potatoes, halved (keep the skins on!)

• 2 tbsp refined olive oil

• 5 cloves fresh garlic, finely crushed

• 1 tsp dried thyme

• ½ tsp dried oregano

• ½ tsp dried basil

• ⅓ cup finely shredded or grated aged Parmesan cheese

• To taste: Coarse sea salt and freshly ground black pepper

• 2 tsp unsalted butter, melted (for the finish)

• 2 tsp fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or a thin layer of oil.

2. Season the Potatoes: In a large mixing bowl, combine the halved potatoes, olive oil, crushed garlic, thyme, oregano, basil, and Parmesan cheese.

3. Toss: Add a generous pinch of coarse salt and black pepper. Toss vigorously until every potato is evenly coated in the oil, herbs, and cheese.

4. Arrange: Spread the potatoes onto the prepared sheet pan in a single layer. For the best results, try to place as many as possible cut-side down—this creates that “gourmet” crispy crust.

5. Roast: Bake for a total of 30 minutes.

6. Flip: At the 15-minute mark, use a spatula to flip the potatoes. This ensures they get golden-brown on all sides and prevents the garlic from burning.

7. Final Touch: Once the potatoes are tender and crispy, remove them from the oven. Immediately drizzle with the melted butter and sprinkle with fresh parsley.

8. Serve: Best enjoyed hot right off the pan!

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Pro-Tips for Success

• The Dry Secret: If you wash your potatoes right before cooking, pat them completely dry with a towel. Moisture creates steam, which leads to soggy potatoes rather than crispy ones.

• Sheet Pan Space: Don’t crowd the pan! If the potatoes are piled on top of each other, they will steam. Use two pans if necessary to keep them in a single layer.

• Leftovers: These stay good in the fridge for up to 5 days. To bring back the crunch, pop them in an air fryer at 350°F for 3–5 minutes.