Parmesan Rosemary Roasted Potatoes
Servings 8 servings
- 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
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.
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