5.0 from 33 votes
Rosemary Potatoes With Parmesan
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.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 464 kcal
Course:
Side Dish
Cuisine:
Greek , International
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.
Cup of Yum
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
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
% 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.