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.
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.
Would I make this again? Yes and yes.
How to make Crispy Parmesan-Rosemary Roasted Potatoes
Yield: 4 servings
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
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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