Garlic Rosemary Roasted Potatoes
Roasted Yukon Gold potatoes with garlic, rosemary, and parmesan cheese.
Equipment
- stock pot
- glass bowl
- cutting board
- kitchen knife
- tongs
- baking sheet
- foil
Ingredients
- 6 Yukon Gold potatoes - small size
- 1 tsp kosher salt
- ½ tsp baking soda
- 1 tbsp olive oil
- 1 tsp fresh rosemary - finely chopped
- 3 cloves garlic - minced
- 2 tbsp parmesan cheese - shredded
- 1 tbsp Italian parsley - finely chopped
Instructions
Parboil the Potatoes
- Add whole baby Yukon Gold potatoes to a sauce pan, and cover with an inch of cold water. Add Salt and Baking Soda. Bring up to a boil, reduce heat to simmer and cook for 5-6 minutes until potatoes can be easily pierced with a fork.6 Yukon Gold potatoes, 1/2 tsp baking soda, 1 tsp kosher salt
Season the Potatoes
- Add olive oil, rosemary, garlic, salt, and pepper to a glass bowl.1 tbsp olive oil, 1 tsp fresh rosemary, 3 cloves garlic
- Halve the parboiled potatoes and toss in the olive oil mixture.
Roast the Potatoes
- Preheat the oven to 500℉. Add the seasoned potatoes onto the foil, cut side up. Top each half with a pinch of salt and some shredded parmesan cheese.2 tbsp parmesan cheese
- Roast for 10 minutes, or until cheese is melted and golden brown.
- Remove the roasted potatoes from the oven, and garnish with a pinch of chopped parsley.1 tbsp Italian parsley
- Serve as a side item with steak, pork, or chicken.
Nutrition
Calories: 482kcal | Carbohydrates: 91g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1549mg | Potassium: 2181mg | Fiber: 11g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 105mg | Calcium: 132mg | Iron: 4mg
