Roasted Potatoes (with Parmesan, Garlic, and Herbs)
User Reviews
5
Roasted Potatoes (with Parmesan, Garlic, and Herbs)
Description
Red potatoes cut into 1-inch chunks are tossed with olive oil, grated Parmesan, chopped fresh rosemary, salt, and pepper, then spread evenly on a floured, rimmed baking sheet. Roasting initially for 30 minutes crisps and browns the outside, after which minced garlic is added and the potatoes are tossed to distribute. Continued roasting for about 15 minutes further softens the potatoes and cooks the garlic lightly, infusing flavor without burning. Chopped fresh parsley is sprinkled on top just before serving for a fresh, bright note.
The Parmesan cheese adheres well to the potatoes, creating a flavorful crust distinct from shredded versions. Rosemary highlights the earthy nature of the potatoes. These oven-roasted potatoes can accompany a wide range of dishes, adding both texture and herbaceous depth to the plate.
The recipe notes suggest Italian seasoning as an alternative to fresh herbs if unavailable, with adjusted quantity to maintain flavor balance. Serve immediately after roasting for best texture and flavor.
Ingredients
- 2 1/2 lbs red potatoes cut into 1-inch chunks
- 3 Tbsp olive oil
- 1/2 cup Parmesan Cheese grated
- 1 Tbsp rosemary optional, chopped, fresh
- 1/2 tsp salt or more to taste
- 1/2 tsp black pepper or more to taste
- 3 cloves garlic minced (1 Tbsp
- 2 Tbsp parsley chopped, fresh
Instructions
- Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
- In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
- Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
- Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
- Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.
Notes
- Powder Parmesan cheese is preferred over shredded for an even coating on potatoes.
- Italian seasoning (1 1/2 tsp) can replace fresh rosemary and parsley if needed.
- Adding garlic after the first roasting phase avoids burning and keeps garlic flavor fresh.
User Reviews
Overall Rating
5
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