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Potatoes (Persian Star)


Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese. They make a great side for meatloaf, chicken or any kind of roast.


  • butter, for greasing the pan

  • 2 pounds russet potatoes

  • ¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided

  • 1 teaspoon Italian seasoning, crushed between fingertips

  • 4 minced cloves of Persian Star garlic

  • salt and pepper

  • ¼ cup grated Parmesan cheese, divided

  • red pepper flakes, optional

  • fresh chopped parsley, for garnish


  1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.

  2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.

  3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.

  4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).

  5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.

  6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.

  7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.

  8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.

  9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.


©Copyright 2015 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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