Roasted Parmesan Rosemary Potatoes

Roasted Parmesan Rosemary Potatoes

Made  times
I Love Troy 13

"Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!"
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55 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



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 t...

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.

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 ...

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.

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 ...

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 hav...

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 a...

I have made this before using whipped egg whites folded in using any number of seasonings but not rosemary,will try this tonight. I also use parchment paper and a little spray just for the added...

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