Rosemary & Parmesan Potatoes

by Mica

Hey folks, Mica here. If you follow us on Instagram then you might notice a few pictures of baby potatoes…… Welp, once again, I have a confession to make: I posted pictures all of dem baby potatoes. I am OBSESSED with this recipe. My boyfriend Aaron made this a month ago and since then we have made this dish several times in the last month and a half. If I could get away with it, I would make this every single night. Why? Because they literally taste good with everything: salmon, meatloaf, steak, grilled chicken, salad, soup, you get my point? Now I’ve said it once, and I’ll say it again: I hardly ever cook, but when I do, it’s good. This recipe is easy to make and doesn’t require too many ingredients. AND it’s delicious. I’m not kidding, it’s UH-mazing. I almost licked the pan and would have done so if I didn’t run the risk of burning my tongue off.

Rosemary Parmesan Baby Potatoes

Now I don’t know about you, but I love Parmesan! Mixing Parmesan and Rosemary together is a unique combination, an unlikely one, but somehow, by the power of Dumbledore, the two work together! Seriously, the smell of Rosemary being roasted in the oven is intoxicating. I love it! My favorite part is listening to the Rosemary pop around in the oven. Want to really shake things up? Here’s an idea: put a spoonful of sour cream on them and that’ll make ’em even more tasty! Is that even possible? YES. IT. IS.

I made this last night (for photographic purposes, of course….) and by the time Aaron got home, ALL of it was gone. I couldn’t help it! We ended up making more so that he could have some leftovers for lunch tomorrow. Prepare to be amazed. Enjoy!

RosemaryParmesan3

Now I don’t know about you, but I love Parmesan! Mixing Parmesan and Rosemary together is a unique combination, an unlikely one, but somehow, by the power of Dumbledore, the two work together! Seriously, the smell of Rosemary being roasted in the oven is intoxicating. I love it! My favorite part is listening to the Rosemary pop around in the oven. Want to really shake things up? Here’s an idea: put a spoonful of sour cream on them and that’ll make ’em even more tasty! Is that even possible? YES. IT. IS.

I made this last night (for photographic purposes, of course….) and by the time Aaron got home, ALL of it was gone. I couldn’t help it! We ended up making more so that he could have some leftovers for lunch tomorrow. Prepare to be amazed. Enjoy!

  • Half a bag of Baby Russet Potatoes
  • 2 tbsp olive oil
  • 2 tbsp Parmesan Grated
  • 1 1/2 tbsp Rosemary
  • 1/2 tbsp Garlic Powder
  1. Pre-heat over to 425 degrees.
  2. Cut each baby potato in half vertically.
  3. Grab a cookie sheet and cover in foil.
  4. Place each baby potato on the pan.
  5. Drizzle olive oil over potato (may need more than 2 tbsp.)
  6. Sprinkle Parmesan, Rosemary and Garlic Powder on potatoes.
  7. Add more of each depending on how bold of a flavor you want. Keep in oven for 25 minutes. You want the potatoes to get a bit of a burnt crust.

[amd-zlrecipe-recipe:24]

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