Rosemary Parmesan Roasted Potatoes

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Do you ever make a new dish – something that you conjured up in your head – and then think to yourself, “Did I really do that?  Wow!  I rock!”

Yeah, me neither.  Because that would be wrong and totally narcissistic.

But oh, my gosh!  This is so good!

It’s really easy and really delicious and really pretty and I made that!!!

Rosemary Parmesan Roasted Potatoes

  • 3 pounds of new red potatoes
  • 2 sweet potatoes
  • 1 tablespoon of finely-chopped fresh rosemary
  • 1/2 cup of grated Parmesan
  • 1/2 teaspoon of salt
  • 1 clove of very finely minced garlic
  • 2-3 tablespoons of olive oil

Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.

Quarter the new potatoes.  If a few are larger than others, you may have to cut them a little more.  You want all the pieces to be close to the same size.  Place potatoes into a large bowl.

Peel the sweet potatoes.  Cut into pieces that are similar in size to the new potato quarters.  Add to the bowl.

Add chopped rosemary, Parmesan, garlic, and salt and toss to combine.  Drizzle in the oil and toss again until all the potatoes are coated.

Pour onto baking sheet, making sure that you have a single layer.  Bake for 45 mintues.

Well Duh #1:  Don’t peel the new potatoes.  That’s one of the wonderful things about using new potatoes.  Their skins are thin enough that you can cook them and eat them!

Well Duh #2:  Be sure to line your pan with parchment.  Chances are, your potatoes won’t stick since they are covered in olive oil, but wouldn’t it be a shame if you went to all this trouble only to have them stick?  Yes.  Yes, it would.  Use the parchment paper.

Well Duh #3:  The potatoes have to be in a single layer.  If your baking sheet isn’t big enough, use two.

Well Duh #4:  I used a squirt of garlic paste instead of minced garlic.  The flavor is a lot milder.  Since Michael doesn’t care for garlic, I usually use the paste.

I made these as a side dish for my Butter-Baked Roast.  They were a huge hit!  There were none left!  The potato skins get really crispy.  The potatoes get soft and creamy.  The Parmesan and rosemary are just delicious.  And the occasional sweet flavor of the sweet potatoes is just fantastic!  Don’t let your tribe into the kitchen until dinner time.  They will attempt to pick all the sweet potato chunks out!

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3 thoughts on “Rosemary Parmesan Roasted Potatoes

  1. Pingback: Butter-Baked Roast | Mama, Can I Lick the Spoon?

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