Rosemary Potatoes With Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
6
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Calories
464 kcal
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Course
Side Dish
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Cuisine
Greek, International
Rosemary Potatoes With Parmesan
Description
This recipe for Rosemary Potatoes With Parmesan begins by infusing butter and olive oil with minced garlic, fresh rosemary leaves, and chili flakes, heated gently to release flavors without burning. Yukon Gold potatoes are peeled, cut into chunks, and parboiled before being roughly smashed to create rough edges that crisp well when roasted.
After coating the potatoes with a mixture of semolina flour, grated Parmesan, and fresh rosemary, they are roasted on a rimmed baking sheet coated with the infused oil. High oven temperature produces a deep golden brown crust with crispy edges and tender centers, accented by the fragrant herbs and the savory sharpness of Parmesan cheese. The garlic and rosemary bits are reserved separately for texture and later serving.
These potatoes complement meats or vegetables with their herbaceous and slightly spicy notes. Keeping them warm in the turned-off oven prior to serving helps maintain their crispness for the table.
Peeling potatoes a day in advance and storing them submerged in cold water helps prep for quicker cooking. Nutritional information is estimated and will vary by specific ingredients used.
Ingredients
- 4 lb potato Yukon gold variety
- ¼ cup extra virgin olive oil
- 3.5 tablespoons butter
- 2 tablespoons semolina flour
- 1 cup Parmesan Cheese grated
- 4 garlic minced, cloves
- 1 tablespoon rosemary just the leaves, minced, sprigs
- ½ teaspoon ground nutmeg
- salt sea salt
- black pepper freshly ground
- 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 the roasted potatoes warm in the turned-off oven until serving to maintain crispness.
- You can peel the potatoes one day ahead and store them submerged in cold water in a cool place.
- Parboil potatoes just before roasting, then smash to create rough edges for better texture.
- Separate infused oil from garlic and rosemary bits before roasting to prevent burning.
- Nutritional information is approximate and depends on ingredient brands used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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