Monday, December 8, 2014

Parmesan Garlic Roasted Potatoes

I made these roasted red potatoes to go with my Flank Steak for delivery last week. They are so good! I love roasting veggies in the oven, I think it brings out their best flavor. It's also super easy prep and clean-up, and they are easy to keep warm right before serving. You could do this same method with broccoli, asparagus, cauliflower, etc. Give these a try for a quick weeknight dinner side or your next dinner party!

  • 3 lbs red or Yukon gold potatoes, cut in half
  • 2 tbs olive oil
  • 5 cloves garlic, minced 
  • 1 tbs fresh thyme, finely chopped
  • 1 tbs fresh rosemary, finely chopped
  • 1/3 cup grated Parmesan cheese 
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbs chives or parsley for garnish 


Preheat oven to 400°.

Spray a half sheet pan lined with foil (for easy cleanup) with cooking spray.

Add potatoes in a single layer to baking sheet. Add olive oil, garlic, thyme, rosemary, Parmesan, salt and pepper. Toss until coated evenly. 

Place in oven and bake for 35-40 minutes until potatoes are crisp and browned on the outside, tender on the inside. 

Garnish with fresh chives or parsley. 

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