Ingredients
– 2 1/2 lbs red potatoes, cut into 1-inch chunks
– 3 tablespoons olive oil
– 1/2 cup grated Parmesan cheese (preferably refrigerated powdery type)
– 1 tablespoon chopped fresh rosemary (optional)
– 1/2 teaspoon salt or more to taste
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 tablespoons chopped fresh parsley
Instructions
1-Preheat oven: Preheat oven to 400°F (200°C). Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray, then lightly dust with flour, shaking out excess.
2-Toss potatoes: In a large bowl, toss potato chunks with olive oil. Add Parmesan cheese, rosemary (if using), salt, and pepper. Toss to coat evenly.
3-Spread mixture: Spread the mixture in an even layer on the prepared baking sheet, including any Parmesan clumps.
4-Bake and toss: Bake until bottoms are golden brown, about 30 minutes. Remove from oven, add minced garlic, and gently toss potatoes with a thin metal spatula to lift and turn.
5-Return to oven: Return to oven and bake for about 15 more minutes, until potatoes are tender and lightly browned.
6-Finish and serve: Sprinkle with fresh parsley and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use refrigerated grated Parmesan cheese for better coating and flavor; avoid shredded Parmesan.
🧄 Add garlic after the initial 30 minutes of roasting to prevent burning and bitterness.
🍴 Use a flat metal spatula to turn the potatoes to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232
- Sugar: 2g
- Sodium: 162mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 7mg