This pie’s easy-to-make sugar cookie-like crust keeps well for up to two days in the refrigerator or on the counter during cool weather. It can be offered hot, cold, plain, with whipped cream or vanilla ice cream on the side, or it can be served cold.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds new potatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir potatoes, then continue to bake until golden brown and tender, about 20 more minutes.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 49 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Add cheese in the last 5-10 minutes.
The flavor is phenomenal on these potatoes. They roasted up beautifully following the instructions. However, next time I would not add the cheese and salt till the last five minutes. The salt shriveled up the potatoes (drawing out their moisture) and the cheese just stuck to the foil. Make this simple adjustment and you have a five star recipe. I may also add some garlic next time, just because we love garlic.
My go to recipe for oven roasted taters!
love these potatoes.
Added garlic and Italian seasoning
OMG what a great way to make potatoes. My husband would have licked the pan if he thought I wasn’t looking. This will be in our dinner rotation.
It was easy to make and delicious. I would make it again.
Spray the foil to prevent potatoes from sticking during baking. Took about 30 min to bake. try 15min, flip and 10 more.
Great tasting and easy to prepare! I used Penzey’s Northwoods seasoning on them. You could use many different seasonings for variety.
This is so yummy!! My family loved it! I added a little extra fresh rosemary.
Perfect and easy! I used a mix of baby red and purple potatoes. So yummy!
Very nice dish. Easy to make. Will use this recipe again
very good and an easy side dish. I think I’ll add some garlic or onion powder next time I make it but the simplicity of this is very nice.
Uh. NuuThanks
My only changes were halving the recipe, adding garlic powder and using dried as opposed to fresh rosemary. These are the perfect accompaniment to my slow cooked balsamic pork roast. Delicious!
These came out great!
Doubled the recipe to feed 6 and have some leftovers. Also doubled the parmesan cheese. Go easy on the salt. Easy tasty and elegant. Nice enough for company
These were wonderful. Mine did stick to aluminum foil so removed foil halfway through. Did lose some of the potato skin but they still came out crisp and delicious. I will never make frozen fries again.
We fix these awesome potatoes at least once a month. We like to use the small red New potatoes, quartered into chunks instead of larger potatoes cut in half. Better than baked as a side with steaks, chicken, or ribs.
These potatoes are out amazing! I did add a bit of garlic and more cheese in the last five minutes.
Followed the recipe as written using Yukon Gold potatoes. Easy. Excellent.