oven roasted potatoes with olive oil & rosemary
These potatoes can be sprayed with olive oil pan spray rather than using regular oil to make them less fattening. Most any vegetable can be prepared like this. The roasting gives them a much more intense flavor than just steaming them. I've done carrots, parsnips, broccoli, and cauliflower this way and my family loves them.
Blue Ribbon Recipe
Full of great earthy rosemary flavor, these roasted potatoes are scrumptious. The olive oil gives the skin a delicious crunchy texture. We loved the added cheesy flavor and zing from the Parmesan. A fantastic side dish for steak, burgers, or chicken.
prep time
10 Min
cook time
15 Min
method
Bake
yield
2 serving(s)
Ingredients
- 2 large - Russet potatoes
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried rosemary, crumbled
- 2 tablespoons grated Parmesan cheese
How To Make oven roasted potatoes with olive oil & rosemary
-
Step 1Preheat oven to 425 degrees. Wash hands thoroughly. Scrub potatoes and cut into 1-inch cubes. -
Step 2Place potatoes in a plastic bag or in a bowl. Add olive oil, salt, pepper, and rosemary and toss well to cover potatoes.
-
Step 3Spread potatoes on a baking sheet that's been sprayed with pan spray. Bake in oven for 15-20 minutes or until potatoes are golden brown and are cooked through.
-
Step 4Remove from oven, drizzle with a bit more olive oil and season again if needed. Sprinkle with Parmesan cheese before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Tag:
#Quick & Easy
Keyword:
#potato
Keyword:
#Parmesan
Keyword:
#rosemary
Keyword:
#olive oil
Keyword:
#oven-roasted
Keyword:
#Potatoes
Method:
Bake
Culture:
American
Ingredient:
Potatoes
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