Tender roasted potatoes flavored with garlic, rosemary, and Parmesan cheese. Savory flavors that accompany a variety of meals, these potatoes make the perfect side dish.
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After I posted the Roasted Cauliflower on Monday and loudly proclaimed my undying love for roasted vegetables, I couldn’t leave you too long without sharing another of my favorite roasted vegetable recipes.
These roasted garlic rosemary potatoes are another delicious side dish that we serve on a regular basis. The ingredients mix together quick and it’s a no brainer to whip them up and pop them in the oven while you’re preparing the rest of the meal.
What to serve them with
I like to serve these alongside slow cooked roast beef, corned beef & cabbage, or BBQ chicken (recipes coming soon) but they would be delicious served with so many things.
Some easy adaptations
If you have fresh rosemary on hand, it would be delicious to use in this recipe, but I hardly ever do. Dried rosemary works great and that’s what I usually have. I’ve also made these with different types of potatoes – both russets and Yukon gold potatoes work fine but I love the flavor (and the color pop) of the red potatoes.
Let’s talk pans for a second
I love this stoneware pan from pampered chef (aff. link) that I’ve had for years. It really cooks roasted vegetables well. But I’ve also made these using a basic baking sheet like this one (aff. link) and they work just fine. The main requirement in a roasting pan is that it needs to be large enough that the potatoes can lie in a single layer and it’s better if it has a small lip so turning potatoes partway through roasting is easier.
Lots of variations
Everyone needs a good roasted potato recipe in their back pocket to pull out when they need it. This one is one of my favorite versions, but we pull off variations of it all the time as well. I love the fact that you can change up a roasted vegetable so much simply by flavoring it slightly different.
Hope you have a great weekend. I’ll be back next week with more great recipes.
Roasted Garlic and Rosemary Potatoes
Tender roasted potatoes flavored with garlic, rosemary, and Parmesan cheese.
Ingredients
- 2 pounds red potatoes
- 2 garlic cloves minced
- ¼ cup fresh grated parmesan cheese
- 1 tablespoon dried rosemary crushed
- ¼ teaspoon salt
- ¼ cup olive oil
Instructions
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Preheat oven to 450 degrees F. Cut potatoes in half lengthwise; cut each half into 3-4 wedges depending on the size of potato. You want the potato pieces to be the same thickness, about ½ to ¾-inch thick.
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Place wedges in a large bowl. Add minced garlic to potatoes. Sprinkle with cheese, crushed rosemary and salt. Drizzle potatoes with oil tossing to coat potatoes evenly.
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Spread potatoes in single layer over bottom of pan (I use a stoneware pan, but you can use any flat baking sheet with a lip). Bake in preheated 450 degree oven for 10 minutes. Remove from the oven and turn potatoes so they roast evenly. Return to oven and continue roasting 10-15 minutes or until potatoes are light golden brown and tender.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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