0 from 30 votes
Rosemary Roasted Potatoes
Oven-crisp Rosemary Roasted Potatoes are an easy, delicious side dish that goes with everything from quick family suppers to holiday feasts.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 servings (1 cup each)
Calories: 332 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds red-skinned new potatoes scrubbed and cut into 1 1/2-inch pieces (see note 1)
- 4 cloves garlic minced
- 2 tablespoons chopped fresh rosemary leaves (see note 2)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup shredded Parmesan cheese (see note 3)
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.
Cup of Yum
Notes
- Potatoes: I love small red new potatoes because the skins are thin and tender and I like the red color. You can use white skin potatoes, any kind of baby potatoes, even Russet or baking potatoes as long as they're cut up into bite-sized pieces.
- Rosemary: Fresh rosemary is best, but if you don't have it, dried rosemary works fine too. Use 2 teaspoons dried rosemary in place of the 2 tablespoons fresh.
- Parmesan cheese: Freshly grated parmesan melts better than the grated Parmesan from the shaker. Or, leave out the cheese for vegan potatoes.
- Yield: This recipe makes 4 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
Nutrition Information
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
(30%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
114IU
(2%)
Vitamin C
20mg
(22%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 332
% 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.