I don't know about you guys, but I have been getting SO tired of mashed potatoes and baked potatoes so I had to try these garlic Parmesan roasted potatoes. For dinner last night, I decided to switch it up a little and roast them. I typically roast multiple veggies at once, but the pound of Yukon Gold potatoes I had just so happened to fit perfectly in my Le Creuset 3-Quart Au Gratin dish! The Parmesan and rosemary add so much flavor to this side. I think next time I will cut them in strips and serve them as roasted french fries!
- Yukon Gold or Red Skin Potatoes - 1 to 1 1/2 pounds
- Extra Virgin Olive Oil - 2 to 3 tablespoons
- Fresh Rosemary - 2 tablespoons, chopped
- Garlic - 5 cloves, poked with a knife to release oils
- Parmesan cheese - 1/8 cup, freshly grated
- Salt - To taste
- Pepper - To taste
Rinse and cut the potatoes in half then place them in a broil proof pan. Drizzle the 2-3 tablespoons of EVOO over the potatoes and garlic.
Next, season the potatoes with salt and pepper and using your hands toss the potatoes so they are evenly coated in the oil, salt, and pepper.
Stuff the 5 cloves of garlic sporadically through the potatoes. Sprinkle the chopped rosemary and then cover with aluminum foil.
Broil at 500 for 20 minutes then stir the mixture to make sure everything is cooked evenly. Cover and broil for another 20 minutes.
Remove the foil, and grate the Parmesan cheese right on top. It will immediately start to melt. Pop the potatoes uncovered under broil for another 5 minutes, and you're going to have one of the best side dishes you could imagine with so little ingredients and little prep time!
Have you ever tried garlic Parmesan roasted potatoes before? If you haven't you need too. I thought 5 cloves of garlic would be too overpowering but you'd be surprised at how well these garlic Parmesan roasted potatoes turn out!