Rosemary parmesan roasted potatoes is a delicious side dish, crowd’s favorite, potatoes are seasoned with rosemary and parmesan and baked in the oven to perfection.
⅓cupFinely Grated Parmesan Cheese(25 grams), See note 3
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Instructions
Preheat the oven to 400°F/200°C.
Wash the potatoes thoroughly. Cut them into halves and place into a large mixing bowl. Add olive oil, salt and rosemary. Toss the potatoes several times until you see they are evenly coated with seasoning. Now add the cheese. Toss again.
Transfer them onto a baking tray lined with baking parchment paper. Bake them at 400°F/200°C for 25 minutes or until they are cooked through and golden brown on the outside.
Best served warm!
Notes
Instead of extra virgin olive oil, regular olive oil can also be used. I don’t recommend using vegetable or sunflower oil here.
If you are on a low sodium diet, you can decrease the amount of salt as parmesan is salty and will also flavor the potatoes.
Parmesan cheese, Pecorino or Grana Padano are the best options to achieve the best flavors. I used finely grated – almost powder like cheese. I think this one works better than the coarsely grated one. The amount of cheese can be increased or decreased to your liking.
This recipe can be easily halved or doubled.
Baking parchment paper can be omitted. I always use it though as I don’t have to clean the tray every single time.
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Roasted Potatoes Recipe
Nutrition Facts
Rosemary Parmesan Roasted Potatoes
Amount per Serving
Calories
244
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
5
mg
2
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
80
IU
2
%
Vitamin C
36.1
mg
44
%
Calcium
104
mg
10
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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