Rosemary Roasted Potatoes

New or baby potatoes tossed with olive oil, Parmesan and fresh rosemary then roasted to golden perfection.

Course Side Dish

Cuisine American

Keyword roasted red potatoes with rosemary, rosemary garlic potatoes, rosemary red potatoes

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 256kcal

Author Beth Pierce

Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Add potatoes, olive oil, garlic, salt, pepper, freshly grated Parmesan cheese, and fresh snipped rosemary to a large bowl. Stir to coat. Spread on the prepared baking sheet. Roast for 35-40 minutes or until golden brown and cooked through; flipping halfway through the cooking process.

Any type of new or baby potato will work for this recipe, like baby Yukon Gold potatoes, baby russet potatoes, baby red potatoes, and fingerlings. They have thinner, more tender skins than regular potatoes and are slightly more perishable, so they should be eaten within a few days.
If at all possible, use fresh rosemary. It is very fragrant, delicious, and well worth every penny!
Use freshly grated Parmesan cheese, not the cheap stuff you buy in the canister.
Fresh rosemary is so easy to snip using kitchen scissors. Simply hold the sprig in one hand and snip the green needles with your other hand.
Other fresh herbs to use include parsley, basil, or thyme.
Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them really well.
Other vegetables that work well with this recipe include brussels sprouts, broccoli, and green beans. The cooking times will be shorter, so cook until crisp tender.
For best results, flip halfway through the cooking process so everything browns evenly.