Roasted Parmesan Rosemary Potatoes Recipe - Allrecipes.com
Roasted Parmesan Rosemary Potatoes Recipe
  • READY IN 55 mins

Roasted Parmesan Rosemary Potatoes

Recipe by  

"Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  3. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
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Reviews More Reviews

Apr 21, 2013

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!

 
May 11, 2013

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.

 
Feb 03, 2013

KEEPER! What isn't to love - double the recipe, everyone is going to love them.

 
May 05, 2013

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.

 
Feb 20, 2014

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.

 
Mar 16, 2013

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.

 
Mar 11, 2013

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.

 
Aug 10, 2013

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!

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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