Roasted Rosemary Garlic Parmesan Potatoes

This potato recipe is a no-brainer in my book. It’s flexible with what kind of potato you have in your pantry and quick to prep. For this particular recipe, I prefer the smaller sized potatoes. I used baby Dutch yellow potatoes, but you can easily sub red potatoes as well. We’ve also discovered how delicious the leftovers are for a breakfast side to scrambled eggs or an omelet.

Prep a baking sheet with olive oil spray and preheat oven to 400 degree F. Wash, slice or cube, and pat cut sides of your potatoes with a paper towel to remove excess moisture. Add potatoes to a large mixing bowl. In a separate small bowl, mix parmesan, garlic powder, paprika, ground black pepper. Coat the potatoes in the olive oil and mix in the parmesan mixture. Once the potatoes are thoroughly coated, line them cut side down on your baking sheet. Roast the potatoes for 20 minutes. Flip potatoes, sprinkle with torn rosemary, and roast for another 15-20 minutes or until preferred doneness.

These brown the best when you can get as much of the parmesan mixture on the cut side of the potatoes, so I will press the cut side into the sides of the mixing bowl to pick up any excess parmesan mixture.

This recipe is slightly modified from this original by Bellepepper Here.

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Roasted Rosemary Garlic Parmesan Potatoes

Total Time- 50 minutes

• Olive oil spray
• 1-2 tablespoons olive oil
• 1.5-2 pounds potatoes (red or baby dutch)
• 2 tablespoons grated or shredded parmesan
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 1 tablespooon fresh torn rosemary

1. Preheat oven to 400 degrees F. Using olive oil spray, coat a baking sheet.
2. Wash and half or cube the potatoes. Pat the cut sides dry with paper towel to remove excess moisture. Place in large mixing bowl and coat with olive oil.
3. Combine parmesan, salt, paprika, garlic powder, and pepper in a small bowl. Sprinkle over potatoes and mix thoroughly.
4. Tranfer the potatoes to the prepared baking sheet, cut side down, and roast for 20 minutes.
5. After 20 minutes, remove potatoes from oven and turn over. Sprinkle potatoes with rosemary and return to the oven for another 15-20 minutes.
6. Let cool and serve.