Oven Roasted Potatoes With Olive Oil & Rosemary
NeedTaste |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.. 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.
Prep time:
Cook time:
Total time:
Rated 4/5 based on 178 Reviews
INGREDIENTS :
2 large - Russet potatoes
2 tablespoon(s) olive oil
extra virgin
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) fresh ground pepper
1 teaspoon(s) dried rosemary
crumbled
2 tablespoon(s) grated Parmesan cheese
2 tablespoon(s) olive oil
extra virgin
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) fresh ground pepper
1 teaspoon(s) dried rosemary
crumbled
2 tablespoon(s) grated Parmesan cheese
INSTRUCTIONS :
Preheat oven to 425 degrees. Wash hands thoroughly. Scrub potatoes and cut into 1-inch cubes. lace potatoes in a plastic bag or in a bowl. Add olive oil salt pepper and rosemary and toss well to cover potatoes. pread potatoes on a baking sheet thats been sprayed with pan spray. Bake in oven for 15-20 minutes or until potatoes are golden brown and are cooked through. emove from oven drizzle with a bit more olive oil and season again if needed. Sprinkle with Parmesan cheese before serving.