oven roasted potatoes with olive oil & rosemary

★★★★★ 5 Reviews
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By Pat DiMercurio
from Saginaw, MI

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.

— The Test Kitchen @kitchencrew
★★★★★ 5 Reviews
serves 2
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For oven roasted potatoes with olive oil & rosemary

  • 2 large
    Russet potatoes
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    fresh ground pepper
  • 1 tsp
    dried rosemary, crumbled
  • 2 Tbsp
    grated Parmesan cheese

How To Make oven roasted potatoes with olive oil & rosemary

  • Potatoes cut into cubes on cutting board.
    1
    Preheat oven to 425 degrees. Wash hands thoroughly. Scrub potatoes and cut into 1-inch cubes.
  • Cubed potatoes in a resealable bag with olive oil, rosemary, and spices.
    2
    Place potatoes in a plastic bag or in a bowl. Add olive oil, salt, pepper, and rosemary and toss well to cover potatoes.
  • Cubed potatoes on a baking sheet in the oven.
    3
    Spread 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.
  • Baked cubed potatoes sprinkled with Parmesan cheese.
    4
    Remove from oven, drizzle with a bit more olive oil and season again if needed. Sprinkle with Parmesan cheese before serving.
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