Roasted Potatoes with Rosemary and Grated Cheese
Crispy, golden roasted potatoes tossed with fresh rosemary and melted grated cheese. A simple yet satisfying side dish that pairs well with any main course.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 2 lb potatoes
- 3 tbsp olive oil
- 2 tbsp fresh rosemary
- ½ cup grated parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat your oven to 425°F. Scrub the 2 lb potatoes and cut them into 1-inch chunks. No need to peel.
- 2
Place the potato chunks in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8 minutes, until the edges are just tender but the centers are still firm.
- 3
Drain the potatoes well and let them steam dry for 2 minutes. This helps them get extra crispy in the oven.
- 4
In a large bowl, toss the potatoes with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, and 1/2 tsp black pepper. Make sure every piece is coated.
- 5
Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping once halfway, until they are golden brown and crispy on all sides.
- 6
Remove the baking sheet from the oven and immediately sprinkle 1/2 cup grated parmesan cheese over the hot potatoes. Toss gently to coat.
- 7
Return the potatoes to the oven for 2-3 minutes, just until the cheese melts and forms a savory crust. Serve hot.
Tools you’ll need
- large pot
- baking sheet
- large bowl
- knife
- cutting board
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