Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lbs red potatoes, (cut into 1-inch chunks)
  • 3 Tbsp olive oil
  • 1/2 cup grated parmesan cheese*
  • 1 Tbsp chopped fresh rosemary ((optional))
  • 1/2 tsp salt and pepper, (or more to taste)
  • 3 cloves garlic, (minced (1 Tbsp))
  • 2 Tbsp chopped fresh parsley

Instruction

  • Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
  • In a large mixing bowl, toss potatoes with olive oil. Add parmesan, and rosemary (if using) and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
  • Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
  • Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin melt a spatula to lift from pan and rotate).
  • Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.