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Rosemary Potatoes
These Rosemary Potatoes are incredible! They're crispy, coated in parmesan, and seasoned with rosemary.
Servings 6
Calories 177kcal
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 9x13 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
Nutrition
Calories: 177kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1007mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 148mg | Iron: 1mg