- 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.