Friday, November 7, 2014

Roasted Parmesan Rosemary Potatoes

Like most roasted potatoes, these smell better than they actually are.  They were good, but I didn't feel they were anything special.  However, unlike usual, I refrained from putting ketchup on them (I put ketchup on most "French Fry-like" potatoes).

I'd still have them again.  We had with Chicken with Beer and Honey.

Roasted Parmesan Rosemary Potatoes

Photo by ALB

Servings: 4
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes

1.50 lb(s), New Red Potato With Skin
3.00 tbsp., Extra Virgin Olive Oil
2.00 tbsp, Cheese - Parmesan, shredded
1.00 tbsp, Spices - Rosemary, fresh
0.25 tsp, Salt - Coarse Kosher
0.25 tsp(s), Spices - Pepper, black

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.

Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Nutritional Information
Calories: 221; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 2 mg; Sodium: 194 mg; Potassium: 781 mg; Total Carbohydrate: 27 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 4 g;

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