Parmesan Rosemary Roasted Potatoes

Parmesan Rosemary Roasted Potatoes

Servings 6 -8
Author Melissa Sperka


  • 3 lbs red potatoes
  • 2 Tbsp fresh rosemary roughly chopped & divided
  • 1/4 cup olive oil [plus add'l for drizzling]
  • 1/2 tsp garlic salt
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 5 Tbsp grated Parmesan cheese divided


  • 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 1/2 Tbsp of chopped rosemary and 2 Tbsp 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 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving.