I love making and serving roasted red potatoes. They are a beautiful addition to any meal, especially a holiday table, and always look like they required more effort than I actually put into them. I typically keep them simple with just garlic, onion, and spices. While brainstorming and researching ways to jazz up my roasted red potatoes, I came across many recipes featuring rosemary. I added that to my ingredient list and, on a whim, added shredded parmesan as well. The result = WOW! Fresh rosemary is so fragrant and the flavor is unmistakable. It was such a pleasure to chop it and smell it roasting along with the other ingredients. Parmesan is, well, cheese. Cheese is always good. Even with these additions, the process is still so easy. The olive oil and heat of the oven do most of the work of marrying all the flavors and creating the perfect texture of these taters. Roasting for a good while yields potatoes that are super crisp on the outside and have a buttery texture on the inside–without adding any butter. The smell while baking is enough to make you want to snatch them out of the oven after just 15 minutes or so but don’t do it! Let them cook the full time and you’ll be rightfully rewarded. 🙂 This is a good way to switch up your normal mashed potatoes, baked potatoes, etc.
I hope you’ll make this and love it. Thanks for reading!
Note: Be sure to use shredded parmesan rather than grated. Grated cheese would be a powdery, clumpy mess here.
- 10 red potatoes cut into quarters
- 1/3 cup shredded parmesan cheese
- 2 stalks fresh rosemary chopped
- 1/2 tablespoons dried onion
- 1 teaspoon dried parsley
- sea salt to taste
- black pepper to taste
- olive oil
Preheat oven to 375 degrees. Add all ingredients to a large bowl, Drizzle with olive oil. Toss until potatoes are evenly coated.
Spread in one layer across a non-stick cookie sheet and roast for 45 minutes to an hour, checking occasionally to turn potatoes.