Description
Roast potatoes with a golden, cheesy crust while the centers stay soft and creamy. Perfect as a versatile side dish for various mains.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes (peeled and diced)
- 3 tbsp olive oil
- 1 cup grated Parmesan cheese
- 2 tsp fresh rosemary (chopped)
- 1 tsp garlic powder
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat the oven to 425°F (220°C).
- Boil diced potatoes in a large pot for about 10 minutes, drain well.
- Toss parboiled potatoes in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Sprinkle grated Parmesan cheese over the seasoned potatoes and toss again.
- Spread the potato mixture on a parchment-lined baking sheet.
- Roast for 30-35 minutes until golden brown and crispy, flipping halfway through cooking.
- Remove from oven, toss with chopped fresh rosemary, and let cool slightly before serving.
Notes
For best results, do not skip parboiling. Use freshly grated Parmesan and avoid overcrowding the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 375mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg