These Parmesan Rosemary Roasted Potatoes bake crispy and golden with a salty bite from the grated Parmesan cheese. They're universal in appeal. Crispy roasted potatoes are never a wrong choice to use as a side dishes they pair well with so many entrees, from burgers to fillet.
Parmesan Rosemary Roasted Potatoes
When my boys were little, they were no different from others in that french fries seemed to be the vegetable of choice. When we're dining out, that's perfectly fine but, at home I wanted to introduce them to other choices. After explaining to them that these are also potatoes just in a different shape, they somehow become more enthusiastic about eating them. Another bonus with these potatoes is, that potatoes appeal to vegetarians and meat lovers alike. My brother is a vegetarian, and when he visits, I always make a special effort to have choices that appeal to him, too.
Dishes to Serve with Roasted Potatoes
I like serving these Parmesan rosemary roasted potatoes alongside an Italian inspired pot roast, or balsamic chicken with mushrooms and onion in place of pasta. A classic meat and potato pairing these potatoes shine alongside bacon wrapped topped sirloin medallions. They also complement my French country inspired chicken and smoked sausage cassoulet. This dish features simple flavors, with a spectacular flavor combination that always hits the spot.
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Helpful Kitchen Items:
Parmesan Rosemary Roasted Potatoes
Servings: 8 servings
Calories: 194kcal
Ingredients
- 3 lbs red potatoes
- 2 tablespoon fresh rosemary roughly chopped & divided
- ¼ cup olive oil [plus add'l for drizzling]
- ½ teaspoon garlic salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 5 tablespoon grated Parmesan cheese divided
Instructions
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray. Set aside. Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks.
- Add to a mixing bowl with the remaining ingredients, reserving ½ tablespoon of chopped rosemary and 2 tablespoon of grated Parmesan for garnishing.
- Arrange on the baking sheet in a single layer.
- Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning. Remove from the oven, and drizzle with additional olive oil.
- Toss with 2 tablespoon of grated Parmesan cheese and fresh chopped rosemary before serving.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 224mg | Potassium: 784mg | Fiber: 3g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Greg
Happily getting fat off your recipes!
Melissa
Ha, thanks Greg!
Melissa
Jill, that is wonderful news! Thanks so much for taking the time to let me know. 🙂
Jill
My family LOVES these potatoes! Thanks for sharing your recipe!
Melissa
Hey Linda, you're the rock star, girl! Thank you 🙂
Linda
All I can say is... you rock Melissa. Another recipe that's got to be as delish as it is simple. Love simple and delish and you know how to do it!