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.
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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.