Recipe by I Love Troy
"Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
new potatoes, cut into 1-inch pieces
extra-virgin olive oil
grated Parmesan cheese
chopped fresh rosemary
salt and ground black pepper to taste
Excellent side dish! It's so simple, yet makes a great presentation. I used red skinned potatoes and garlic infused olive oil seasoning it with a bit of kosher salt and black pepper along with the other ingredients. I tossed them once during cooking. It took about 45-50 minutes. They came out crispy and delicious - a perfect accompaniment to any meal!
Fairly common method of preparing roasted potatoes but delicious nonetheless - and the directions work. However, for best and even browning, turn half way through the cooking time.
KEEPER! What isn't to love - double the recipe, everyone is going to love them.
Very tasty and super easy. I boiled the potatoes for about 10 minutes before baking them to accelerate cooking time. Baked them for about 20 mins or unti golden.
I've made these twice now and love this. The first time I used rosemary and the second I used parsley. I also decided to microplane, or grate garlic, and whisk that with the olive oil. I grated the cheese separately and then combined them in one bowl with salt & pepper with the potatoes. That is the way to go with this recipe! If you use rosemary, toss the potatoes at the beginning with it. If you are using a more delicate herb, add the herb much later in the cooking process.
Great potatoes! ... was a hit for a dinner last week! not to mention it smelled amazing while cooking. I used parchment paper to line my cookie sheet (aka potato pan)and I didn't experience any sticking at all. In fact, I use parchment paper for almost everything when baking, it makes it incredibly easy to clean up and to serve.
Very good, but spray the foil with non-stick cooking spray (a lot of the potatoes stuck to the foil without it) and time the cooking so that you can serve them right out of the oven. If you have to cover them while waiting for something else to finish, they get soggy.
Delicious! I followed the recipe exactly, except I used parchment paper instead of foil. The coating was browned and crisp, the potatoes tender and fluffy inside. I will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Parmesan Rosemary Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A simple side dish that’s impressive enough for holidays and guests.
Roasted potatoes with less oil and lots of fresh herbs.
See a boil-and-roast method for making beautiful, crispy roasted potatoes.