Roasted Red Potatoes with Garlic, Rosemary and Parmesan
You can create two different textures for the parmesan depending on your preference. You can add the parmesan before baking like it is in the photos and have the parmesan bake down nice and crispy. Or you can add the parmesan after baking for a softer, fresh grated cheese texture. Both are great, just choose your personal preference.
Servings: 8 servings
Calories: 154kcal
Ingredients
- 2 pounds (910 g) red potatoes , cut into quarters or preferred size
- 3 Tablespoons (45 ml) olive oil
- 3 cloves garlic , minced
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 teaspoon (5 ml) onion powder
- 1 Tablespoon (15 ml) minced fresh or dried rosemary (or other herbs i.e. thyme, oregano)
- 1/2 cup (50 g) parmesan , preferably freshly grated
- Kosher salt , to taste
- Black pepper , to taste, preferably fresh ground
Instructions
- Preheat oven to 400°F/205°C. Lay foil or parchment on baking sheet pan and set aside.
- In large bowl combine olive oil, garlic, Worcestershire, onion powder, herbs and parmesan *see headnote. Add cut potatoes and toss until potatoes are coated with the marinade.
- Layer potatoes in one even layer on the prepared baking sheet. Season with salt and pepper.
- Roast the potatoes for about 25-30 minutes or until the potatoes are cooked and crispy. Toss the potatoes at least once after 15 minutes of cooking so they can cook evenly. Serve warm and enjoy!
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 135mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 10.3mg | Calcium: 89mg | Iron: 1mg