Crispy Parmesan-Rosemary Roasted Potatoes

Crispy Parmesan Rosemary Potatoes

The moment I set my eyes on this recipe by Aimee over at Simple Bites, I knew I HAD to make it. It’s a dish that literally combines some of my most favorite flavors and textures – olive oil, rosemary, garlic, crisp, and fluffy. Once I had some potatoes and rosemary on hand I got to work, which there actually wasn’t a lot of. This recipe is fairly simple. The results, however, are nothing short of fantastic. I could not stop eating these potatoes, they’re completely addictive. I’d crave these crispy roasted potatoes over French Fries any day because they have that much more flavor. Plus they’re a cinch to make at home.

Aimee offers a wonderful suggestion – strain and save the leftover olive oil when the potatoes are done roasting. It’s scented with rosemary and garlic and will make practically anything taste better.

Recipe Rundown
Taste: Rich with fruity olive oil, piney rosemary, salty Parmesan, and sweet roasted garlic.
Texture: The very best part of this side dish. Extra crispy on the outside thanks to the cornmeal, fluffy inside and completely crave-worthy.
Ease: Just a few simple ingredients.
Appearance: These potatoes just look crispy and wonderful.
Pros: Simple ingredients, delightful results. These potatoes are easy enough for a weeknight side and gourmet enough for company.
Cons: None!
Would I make this again? Yes and yes.

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Crispy Parmesan-Rosemary Roasted Potatoes

Yield: 4 servings

Ingredients:

2 pounds red potatoes (about 6-8 medium), peeled
2 tablespoons cornmeal
2 tablespoons grated Parmesan
2 teaspoons salt, divided
1/2 teaspoon pepper
3/4 cup olive oil
2 tablespoons fresh minced rosemary leaves
8-10 garlic cloves, peeled

Directions:

Cut each potato into quarters. Place quarters in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat. Bring to a boil, lower heat to medium-high, and boil for 10 minutes. Drain well with a colander.

Meanwhile, preheat oven to 425 degrees F. In a small bowl combine cornmeal, Parmesan, 1 teaspoon salt, and pepper.

Remove potatoes to a large bowl. Sprinkle with cornmeal mixture and toss gently to coat.

In a large (12-inch) cast iron or heavy bottomed skillet, heat olive oil over high heat. Once oil is hot (but not smoking), add rosemary and garlic. Heat for 1 minute, stirring often, until fragrant. Add seasoned potatoes all at once, arranging so they are evenly distributed. Place skillet on the bottom shelf of the oven and roast for 15 minutes. Remove skillet and flip potatoes. Return to oven and roast for another 10-15 minutes, or until potatoes are crisp and browned.

Remove from oven and let cool slightly before removing with a slotted spoon to a serving platter. Garnish with fresh rosemary and additional Parmesan, if desired.

   

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15 Responses to “Crispy Parmesan-Rosemary Roasted Potatoes”

  1. #
    1
    Bake Your Day — December 20, 2011 at 3:12 pm

    Sounds wonderful! I love rosemary with potatoes. This recipe sounds like a winner!

  2. #
    2
    Tracey — December 20, 2011 at 4:20 pm

    Oh yum, roasted potatoes are my kryptonite. I could make a plate of these disappear pretty quickly :)

  3. #
    3
    Heidi @ Food Doodles — December 20, 2011 at 8:41 pm

    Those look incredibly delicious. My hubby is a huge potato fan so I know he'll love these. I'm going to add this to my list to try soon :)

  4. #
    4
    Sarah — December 21, 2011 at 3:53 am

    Yum yum! So crispy and delicious. Simple to make too!

  5. #
    5
    Katie — December 21, 2011 at 8:27 pm

    Crispy potatoes are the BEST. I'm definitely saving this for future use!

  6. #
    6
    dora — December 22, 2011 at 6:44 pm

    Funny how the simplest things make the most delicious food. I can't wait to try this recipe out! :)

  7. #
    7
    Sparrow Grace — December 24, 2011 at 4:18 am

    Oh yum. These are also some of my favorite flavors, and this looks delicious and easy, which, as I am sure you know as a fellow young foodie is important, as it is not always easy to make yummy, good food when you are stressing about school and everything that needs to be done. Roasted potatoes are one of the simplest, best tasting things to make, theyt go with everything, and once you add rosemary and parmesan…I am so in.

  8. #
    8
    vegetarianepicurean — December 28, 2011 at 8:44 pm

    These look absolutely incredible. I love potatoes.

  9. #
    9
    Amber — January 9, 2012 at 11:03 am

    These are fantastic! I stumbled across this recipe while I was looking for a new side dish to take to Christmas dinner. I made a large batch and they were a huge hit, we had no leftovers. My dad even asked me to make him another batch so he'd have some to take to work for his lunch. I tossed in some thyme with the rosemary and garlic when I made the second batch and they were even better.

  10. #
    10
    Maha — January 17, 2012 at 1:24 pm

    I made this today and was a little disappointed. I thought the sauce was too bland, it was almost had zero flavor. It was definitely a miss.

    • handleheat replied: — January 17th, 2012 @ 3:32 pm

      I'm not sure you're speaking about the same recipe as this post includes. No sauce here!

  11. #
    11
    Anne J — February 22, 2012 at 11:42 pm

    This recipe is a new staple in our house! Love it!

  12. #
    12
    Kristen — April 22, 2012 at 1:52 am

    I have a dinner party coming up and I'll be serving them for sure! Thanks for the recipe :)

  13. #
    13
    Olivia — May 9, 2012 at 6:40 pm

    I made these last night, and they were amazing! Simple and delicious- I highly recommend.

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