Rosemary Parmesan Roasted Potato Wedges

Rosemary Parmesan Roasted Potato Wedges

There has been an abundance of potatoes at my local farmers market. I especially love the little Yukon Golds. There are a million delicious ways to cook a potato, but roasting is my favorite. There is nothing better than the crispy, crunchy skin that gets all golden brown in the oven. I have been neglecting my rosemary plant this summer, so roasted potatoes seemed like a good way to use some up.

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Cut the potatoes into wedges and put in a baking dish.

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Add rosemary, onions, garlic, salt, pepper, and oil.

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Toss to coat.

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Bake until potatoes are crisp and golden brown. Sprinkle on some Parmesan cheese for the last 10 minutes of baking.

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Recipe

Rosemary Parmesan Roasted Potatoes

Ingredients

  • 10-15 small Yukon Gold potatoes (can adjust amounts for more people)
  • 4 sprigs of fresh rosemary, leaves stripped and chopped finely (or a tsp dry rosemary)
  • 1 small onion, diced
  • 1/4 cup oil (I use a canola coconut blend)
  • 2 cloves fresh, finely chopped garlic or 1 tsp garlic seasoning (I used Tastefully Simple Garlic Garlic)
  • salt and pepper to taste
  • 1/4 to 1/2 cup grated Parmesan cheese

Directions

  • Preheat oven to 425 degrees
  • Cut potatoes into wedges
  • Dice onion
  • Chop rosemary (if using fresh)
  • Put potatoes, onion, rosemary, and seasoning into a baking dish. Add 1/4 cup oil and toss everything to coat.
  • Bake for 50-60 minutes, stirring occasionally, until potatoes are crisp and golden brown.
  • About 10 minutes before they are done, sprinkle on parmesan cheese

Enjoy!!

Jessica



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