Parmesan Rosemary Roasted Potatoes Food

ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 450F.
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice potatoes in half, then cut into 1/2 inch cubes.
• Place potatoes in a medium bowl and toss with oil.
• Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
• Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
• Arrange potatoes on prepared baking sheet.
• Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.

PARMESAN, GARLIC & ROSEMARY ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 180°C (350°F).
• Peel and quarter the potatoes.
• Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
• Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
• Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
• Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.
• Enjoy!

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

CRISPY PARMESAN CRUSTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a 9x13 glass casserole dish, add the parmesan, garlic powder, and dried rosemary. Stir to combine and then spread the mixture into an even layer to cover the entire the dish. Set aside.
• In a large bowl, combine together the potatoes, olive oil, salt and pepper.
• Place each halved potato cut side down in a single layer (touching one another), until the potatoes cover the entire dish. Drizzle the remaining olive oil from the bowl over the potatoes.
• Bake for 30-35 minutes until the potatoes are tender. Remove from the oven and let it sit for 5-10 minutes to allow the cheese to cool slightly and harden.
• Remove potatoes carefully using a flat spatula. Best served immediately.

ROSEMARY PARMESAN ROASTED POTATOES

Steps:

• Preheat the oven to 400°F/200°C.
• Wash the potatoes thoroughly. Cut them into halves and place into a large mixing bowl. Add olive oil, salt and rosemary. Toss the potatoes several times until you see they are evenly coated with seasoning. Now add the cheese. Toss again.
• Transfer them onto a baking tray lined with baking parchment paper. Bake them at 400°F/200°C for 25 minutes or until they are cooked through and golden brown on the outside.
• Best served warm!

PARMESAN ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray. Set aside. Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks.
• Add to a mixing bowl with the remaining ingredients, reserving 1/2 Tbsp of chopped rosemary and 2 Tbsp of grated Parmesan for garnishing.
• Arrange on the baking sheet in a single layer.
• Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning. Remove from the oven, and drizzle with additional olive oil.
• Toss with 2 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving.

PARMESAN-ROASTED POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

ROSEMARY, GARLIC, AND PARMESAN SMASHED POTATOES

Steps:

• Wash the potatoes
• To a large pot, add 3 tsp salt and the potatoes
• Cover with water and add half a lemon, a sprig of rosemary, and 2 cloves smashed garlic
• Bring to a boil and cook until fork tender, about 15 minutes
• Preheat the oven to 400 degrees
• Drain the potatoes and allow them to dry
• Drizzle a baking sheet with 2 tbsp oil and place the dried potatoes on the baking sheet
• Using a mason jar, a measuring cup, a glass, or a potato masher smash each potato until it is about 1/2 inch thick
• In a small bowl, mix together 1 clove minced garlic, 1 tsp minced fresh rosemary, the zest of half a lemon, and 1 tsp salt and add to the baking sheet
• Toss the potatoes with the oil and seasoning mix and bake for 25 minutes
• Remove the potatoes from the oven and sprinkle over 1/4 cup fresh grated parmesan cheese
• Put the potatoes back into the oven and bake until the cheese melts, about another 3-5 minutes

EASY HASSELBACK POTATOES WITH PARMESAN, ROSEMARY & LEMON

Steps:

• Preheat oven to 425F. Wash and dry potatoes well.
• Take 2 wooden spoons or chopsticks, and place them around potatoes (working 1 potato at a time). Using a sharp knife, slice potato into 1/8-1/4 inch slices, making sure not to cut all the way through. The chopsticks or wooden spoons will help you to do this!
• Once all potatoes are sliced, place them into a large baking dish or on a baking sheet. Brush potatoes with olive oil, making sure to get between the slits. Stuff potato slits with sliced garlic and rosemary. Generously crack salt + pepper over potatoes.
• Place potatoes in the oven for approximately 60 minutes, until crisp and golden. This may vary depending on size of potatoes.
• Remove potatoes from oven, and sprinkle freshly grated parmesan cheese overtop. Return to oven and continue to bake for another 6 or so minutes, until the cheese becomes golden.
• One done, remove potatoes from oven and transfer to a serving platter. Make sure to top with any crispy cheese bits from the baking dish!
• Top potatoes with lemon zest, a squeeze of lemon juice, fresh rosemary, an extra drizzle of oil, and more salt + pepper (if desired). Enjoy immediately!

ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place butter in a 9 x 13 pan and place in the oven to melt.
• While butter melts, wash and quarter potatoes.
• In a large ziploc bag, mix together flour, salt, pepper, garlic powder, paprika, parsley, rosemary and cheese (freshly grated please!).
• Add potatoes to bag and shake well to coat with flour mixture. You can do this a few at a time if you wish.
• Remove baking dish from oven and as you place each potato piece in the dish roll it in the butter. Arrange pieces in a single layer.
• Bake until potatoes are tender and brown, about 50 minutes.
• Sprinkle with chives before serving.
• Note: If you wish to decrease the amount of butter, spray baking dish with cooking spray. Melt butter (about 1/4 cup) in a small dish in the microwave. Place potatoes in sprayed pan and drizzle with the melted butter before baking.

EASY, OVEN-ROASTED POTATOES RECIPE (VIDEO)

Steps:

• Preheat the oven to 450F. Line a large baking sheet with parchment paper or a silicone mat.
• Prepare the potatoes next. Give them a quick rinse under cold water, then cut larger potatoes into wedges and smaller potatoes in half. If using regular sized potatoes, peel the skin first, then cut into smaller pieces.
• Place the sliced potatoes into a large mixing bowl and pour the melted butter and olive oil over the top. Season the potatoes generously with salt and freshly ground black pepper. Add the parsley, thyme and garlic powder. Use a spatula to toss the potatoes until they're well coated.
• Some other seasonings to try: smoked paprika (my favorite), basil, rosemary, oregano, onion powder, chipotle chili.
• Spread the potatoes onto the prepared baking sheet and arrange the potatoes with the open/cut side facing up. Cover the pan tightly with a large sheet of foil.
• Bake the potatoes in the preheated oven for 18 to 20 minutes, until the potatoes are fork tender. Remove the foil and turn on the broiler. Broil the potatoes for 6 to 10 minutes, or until they're golden brown. Toss the potatoes with a spatula and then broil again for a few minutes.
• Dress the potatoes with fresh parsley, thyme and parmesan cheese before serving.
• Based on the main entrée, you can also add fresh dill, basil or rosemary to the potatoes.
• This recipe serves 5 to 6 people; simply increase the ingredient amounts for more servings.

ROASTED PARMESAN POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

PARMESAN-ROSEMARY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, mayonnaise, garlic, rosemary, salt, pepper and enough milk to reach desired consistency. Stir in cheese.

ROASTED PARMESAN ROSEMARY RED POTATOES

Steps:

• Preheat your oven to 400 degrees F. Spray a large rimmed baking sheet lightly with cooking spray.
• In a large bowl, stir together olive oil, rosemary, Parmesan cheese, garlic powder, salt and pepper until combined.
• Add potatoes and stir gently until potatoes are evenly coated with Parmesan mixture. Place potatoes in a single layer on baking sheet.
• Bake for 25-30 minutes, or until golden brown and tender. Sprinkle with additional Parmesan cheese, if desired.

SAVORY SWEET POTATOES

Steps:

• Adjust oven rack to center position and preheat the oven to 400°F.
• In a large bowl, combine the sweet potatoes and the olive oil. Stir to coat the sweet potatoes. Evenly sprinkle with rosemary, garlic salt, and pepper. Stir well until all sweet potatoes are evenly coated with seasonings and herbs. Transfer the sweet potatoes to a large rimmed baking sheet and spread out so that they are in a single layer.
• Cook for 15 minutes. Remove the pan from the oven and use a metal spatula to scrape any stuck bits. Stir everything around and flip all of the sweet potatoes over. Cook for 10 to 15 more minutes until the potatoes are tender.
• Remove potatoes from oven and, if necessary, season with additional garlic salt and pepper, to taste. Sprinkle with half of the Parmesan, toss and flip to coat, then sprinkle with the remainder of the Parmesan. Bake for a couple more minutes until the cheese is melted. Serve immediately.

ROSEMARY AND PARMESAN FINGERLING POTATOES RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Place potatoes in a large bowl, or a ziplock bag, and drizzle them with 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the fresh rosemary, garlic powder, onion powder, Italian Seasoning, Parmesan cheese, salt and pepper. Toss again until the potatoes are evenly coated.
• Grease a large baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the prepared baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Spread out the potatoes in a single layer on the baking sheet.
• Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
• Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!

ROASTED POTATOES (WITH PARMESAN, GARLIC, AND HERBS)

Steps:

• Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
• In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
• Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
• Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
• Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

PARMESAN AND ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Place cubed potatoes on a large baking sheet and drizzle with 2 of the 2 Tbsp of olive oil. Toss to coat well and season with salt and pepper. Be sure potatoes are spread out in an even layer.
• Place in the oven and bake for 25 minutes.
• Remove from oven and drizzle with remaining 1 Tbsp of oil. Sprinkle with parmesan, garlic, and rosemary. Toss until well coated and spread into a single layer.
• Return to the oven and bake for 15 more minutes until tender and lightly brown. Serves 4-5

ROASTED RED POTATOES WITH GARLIC, ROSEMARY AND PARMESAN

Steps:

• Preheat oven to 400° F. Lay foil or parchment on baking sheet pan and set aside.
• In large bowl combine olive oil, garlic, Worcestershire, onion powder, herbs and parmesan *see headnote.Add cut potatoes and toss until potatoes are coated with the marinade.
• Layer potatoes in one even layer on the prepared baking sheet. Season with salt and pepper.
• Roast the potatoes for about 25-30 minutes or until the potatoes are cooked and crispy. Toss the potatoes at least once after 15 minutes of cooking so they can cook evenly.Serve warm and enjoy!

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.