Rosemary Roasted Potatoes

Ingredients (~6 servings)

• ~2 lbs baby potatoes, halved
• 3 Tbsp olive oil
• 3/4 tsp dried rosemary (or 1-2 Tbsp fresh, to taste)
• 3/4 tsp dried parsley
• 3/4 tsp Diamond Crystal kosher salt
• 3/4 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/3 cup grated parmesan cheese (optional)

Get Your Oven to 425F and Prep the Seasoning Oil

Line a sheet pan with parchment paper.

In a large bowl, combine the olive oil, rosemary, parsley, salt, garlic powder, and black pepper. Stir well to get everything mixed.

The oil should smell really fragrant once everything’s combined.

Toss the Potatoes and Spread on the Sheet Pan

Add the halved baby potatoes to the seasoned oil and toss until they’re all coated.

You want every piece to have some of that herb mixture on it.

Spread them out on the prepared baking sheet in a single layer – try to give them some space so they roast instead of steam.

Roast for ~32-35 Minutes Until Fork Tender

Bake in the preheated oven for ~32-35 minutes.

You’ll know they’re done when the largest potatoes pierce easily with a fork and the edges are getting golden and crispy.

The smaller pieces will finish first but that’s totally fine.

Add Parmesan and Serve

Once they come out of the oven, immediately sprinkle the parmesan cheese over the hot potatoes and toss to coat.

The heat will melt some of the cheese and it’ll stick to all those crispy edges.

Serve right away while they’re still hot and crispy.

Rosemary Roasted Potatoes

These are wicked simple and work great as a side for pretty much any dinner. The parmesan at the end gives them a nice salty finish that sticks to the crispy edges.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Ingredients

Ingredients (~6 servings)

• ~2 lbs baby potatoes halved
• 3 Tbsp olive oil
• 3/4 tsp dried rosemary or 1-2 Tbsp fresh, to taste
• 3/4 tsp dried parsley
• 3/4 tsp Diamond Crystal kosher salt
• 3/4 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/3 cup grated parmesan cheese optional

Instructions

• Cooling/Resting Time: 0 minutes
• Preheat oven to 425F and line a sheet pan with parchment paper.
• In a large bowl, combine olive oil, rosemary, parsley, salt, garlic powder, and black pepper.
• Add halved potatoes to the bowl and toss until fully coated.
• Spread potatoes in a single layer on the prepared sheet pan with space between pieces.
• Roast for 32-35 minutes until fork tender and edges are golden and crispy.
• Remove from oven and immediately sprinkle parmesan over hot potatoes, tossing to coat.
• Serve hot.