Tuesday, June 1, 2010

Rosemary-Parmesan Oven Roasted Potatoes

I've been making potatoes this way for lots of years, but for some reason I just discovered doing them with Yukon Gold potatoes and let me tell ya, it took this simple side over the top. These are super easy & quick. Besides dinner, I've also used this side at a brunch and it can also be done on the grill wrapped in tin foil. Two key things in a good roasted potato are a very high oven temperature and only turning them once during cooking. You will get the nice browned crispy outside and creamy inside.  Be sure they are cut uniformly so they cook evenly. I make wedges but cutting them into eighths. The amounts below are approximate. Add as much or little as you like to taste. I like extra parmesan so they get a nice crust.
These would be perfect with this Apricot Glazed Pork Roast!

What You Need:
4-6 Yukon Gold potatoes (or, around 2 potatoes per person) cut into wedges
2 tablespoons dried rosemary or 3-4 sprigs of fresh
1/2 cup shredded parmesan cheese
olive oil
salt and pepper
garlic powder

Preheat oven to 425 degrees and move the rack to the top middle position. In a large bowl combine potatoes, olive oil, seasonings, rosemary and parmesan cheese. Make sure the potatoes are well coated. (Using your hands works the best). Spread potatoes out on a large baking sheet and roast 30-35 minutes. Turn halfway through baking time. Remove when potatoes are golden and serve immediately.

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