These Rosemary Potatoes are incredible! With a crispy, parmesan crust seasoned with rosemary, this recipe is easy to make.
This recipe for oven-roasted potatoes makes a great side dish and can even be the main attraction of a meal.
The potatoes are deliciously crispy on the outside, parmesan-crusted, and golden, with a perfectly creamy interior. The addition of salt & rosemary complements the potato perfectly.
My Favorite Kitchen Tools To Make This Recipe
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This recipe for roasted potatoes can be served as a side dish to any meal or as an excellent main course. With enough toppings and sides, Roasted Rosemary Potatoes can be transformed into a hearty meal that will satisfy everyone.
Ingredients for rosemary parmesan potatoes
- Yellow baby potatoes
- Olive oil
- Butter
- Dried rosemary
- Salt
- Granulated garlic
- Onion powder
- Pepper
- Italian seasoning
Parmesan Crust {optional}
- Parmesan
- Italian panko bread crumbs
- Olive oil
🥔 Tips for Storing Roasted Potatoes
How to make crusted parmesan rosemary potatoes
Preheat oven to 400 degrees F.
Add the potatoes, olive oil, and melted butter in a large bowl. Then add all the potato seasonings and stir until evenly coated.
In a bowl, mix Parmesan cheese and Panko breadcrumbs. Spread the mixture evenly in the bottom of a 9×13 glass pan. Gently pour the olive oil over the parmesan mixture in the pan.
Place the potatoes in the pan, cut side down, and press each one firmly into the breadcrumb mixture.
Bake the potatoes at 400 degrees F for 40-45 minutes. Check to ensure the potatoes are done by poking them with a fork; they should be tender and soft
Take the pan of potatoes out of the oven and allow it to cool on a rack for 5 minutes. Use a metal spatula or knife to slice the Parmesan crust, break it apart, and serve.
What to serve with rosemary potatoes
Roasted Rosemary Potatoes make a delicious and flavorful side dish that pairs perfectly with various main courses. For a balanced meal, serve the potatoes alongside grilled or roasted proteins. Add fresh vegetables to freshen things up and add color.
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Rosemary Potatoes
Ingredients
Rosemary Potatoes
- 1 1/2 pounds Yellow baby potatoes, halved crosswise
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 2 teaspoons dried rosemary
- 2 teaspoons salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
Parmesan Crust
- 1 cup grated parmesan
- 1/3 cup Italian panko bread crumbs
- 3 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add the potatoes, olive oil, and melted butter, then add all of the potato seasonings and stir until evenly coated.
- In a bowl, mix Parmesan cheese and Panko breadcrumbs. Spread the mixture evenly in the bottom of a 9×13 glass pan. Gently pour the olive oil over the parmesan mixture in the pan.
- Place the potatoes in the pan cut side down, and press each one firmly into the breadcrumb mixture.
- Bake the potatoes in the preheated oven F for 40-45 minutes. To check if the potatoes are done, they should be soft and fork-tender to the touch.
- Take the pan of potatoes out of the oven and allow it to cool on a rack for 5 minutes. Afterward, use a metal spatula or knife to slice the Parmesan crust between the desired number of potatoes.
Notes
Definitely a good recipe!! Thank you so much!!
Such a fantastic side dish! Can’t wait to make this!
Oh my goodness! These potatoes are incredible! I bet they taste amazing!
These potatoes are fantastic!! YUM!!
I love how crispy and delicious these potatoes are! Thanks for the recipe~
These potatoes are absolutely delicious!