Rosemary Roasted Potatoes
User Reviews
5
Rosemary Roasted Potatoes
Description
This Rosemary Roasted Potatoes recipe uses 2-pound batches of red-skinned or similar new potatoes cut into bite-sized pieces. Fresh rosemary and garlic infuse the potatoes with earthy, herbal flavors during the roasting process at 400 degrees. Olive oil coats the pieces to encourage browning and crispness. The potatoes are baked until brown spots appear and then tossed with Parmesan cheese, which melts to create a subtle nutty crust. The end result is tender potatoes with crisp edges and a savory finish.
The preparation involves spacing potatoes cut-side down on a rimmed baking sheet and roasting uncovered, stirring occasionally for even cooking. The use of freshly chopped rosemary emphasizes a fresher, brighter note than dried herbs, although dried rosemary can substitute. Parmesan cheese adds umami and richness at the end without overwhelming the dish.
Serve these roasted potatoes as a reliable side for roasted meats, poultry, or vegetarian mains. Their hearty texture and robust flavors complement many main courses. Leftover potatoes keep well for several days in the refrigerator and can be thoughtfully added to breakfast dishes like scrambled eggs or omelets for added texture and flavor.
Small red new potatoes are preferred for their tender skins and color but you can substitute with white-skinned or baby potatoes, cut into similar bite-sized pieces.If you don't have fresh rosemary, use 2 teaspoons dried rosemary as a substitute; fresh provides more vibrant flavor.Shredded freshly grated Parmesan melts and distributes better than pre-shredded cheese. Omit cheese for a vegan version.Store leftover roasted potatoes covered in the refrigerator for up to 4 days, perfect for adding to eggs or omelets.
Ingredients
- 2 pounds potato scrubbed and cut into 1 1/2-inch pieces (see note 1, red-skinned, new
- 4 cloves garlic minced
- 2 tablespoons rosemary see note 2, chopped fresh leaves
- salt freshly ground
- black pepper freshly ground
- 1/4 cup olive oil
- 1/2 cup Parmesan Cheese see note 3, shredded
Instructions
- Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, rosemary, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Drizzle with olive oil and toss until evenly coated.
- Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.
- Sprinkle with cheese and toss until potatoes are evenly coated. Bake until potatoes are tender and the cheese is melted, about 10 minutes longer.
Notes
- Small red new potatoes are preferred for their tender skins and red color, but white or baby potatoes cut to bite size will work.
- Fresh rosemary offers better flavor; if using dried, reduce the amount to 2 teaspoons.
- Freshly grated Parmesan melts better than pre-shredded; omit cheese for a vegan option.
- Leftover potatoes store refrigerated up to 4 days and can be added to scrambled eggs or omelets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 332kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 242mg | 10% |
| Potassium | 1055mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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