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.
Cut the potatoes into wedges and put in a baking dish.
Add rosemary, onions, garlic, salt, pepper, and oil.
Toss to coat.
Bake until potatoes are crisp and golden brown. Sprinkle on some Parmesan cheese for the last 10 minutes of baking.
Rosemary Parmesan Roasted Potatoes
- 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
- 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