Rosemary Potatoes With Parmesan
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
6
-
Calories
464 kcal
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Course
Side Dish
-
Cuisine
Greek, International
Rosemary Potatoes With Parmesan
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These rosemary potatoes are crispy and golden on the outside while being soft and delicious inside. They are roasted at the last minute with grated parmesan rosemary and garlic.
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Ingredients
- 4 lb Yukon gold potatoes
- ¼ cup extra virgin olive oil
- 3.5 tablespoons butter
- 2 tablespoons semolina flour
- 1 cup grated Parmesan cheese
- 4 garlic cloves minced
- 1 tablespoon rosemary sprigs just the leaves, minced
- ½ teaspoon ground nutmeg
- sea salt
- freshly ground pepper
- chili flakes
Instructions
- Preheat the oven to 220°C/500°F.
- Put the butter and olive oil into a skillet, and add the sliced garlic, a generous pinch of chili flakes, and minced rosemary—heat in low to medium heat while potatoes boil to infuse the oil. Careful not to burn the garlic.
- Peel the potatoes, and cut each into one-and-a-half-inch pieces.
- Put the potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for 10 minutes.
- Drain the potatoes in a colander, and bash them around so that their edges fuzz and blur a little.Tip them back into a large bowl and sprinkle the rosemary-semolina-parmesan mixture. Shake the potatoes around to coat them well.
- With the help of a small strainer, separate the infused oil from the garlic and rosemary into a small bowl. Save the garlic and rosemary for later.
- Add the infused oil to the rimmed baking sheet. Tip the semolina-coated potatoes carefully and roast in the oven for forty minutes or until they are darkly golden and crispy, turning them over halfway through cooking.
Notes
- Keep potatoes in the oven (turned off) until serving. Then, when everything else is on the table, transfer the potatoes to a serving dish and bring them over.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
- You can peel the potatoes a day ahead. Keep them submerged in cold water in a cool place. Drain, cut, and cover with fresh, salted water to parboil and roast as directed.
- Keep potatoes in the oven (turned off) until serving. Then, when everything else is on the table, transfer the potatoes to a serving dish and bring them over.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
32mg
(11%)
Sodium
363mg
(15%)
Potassium
1327mg
(38%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
365IU
(7%)
Vitamin C
60mg
(67%)
Calcium
195mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 363mg | 15% |
| Potassium | 1327mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 60mg | 67% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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