Rosemary Roasted Potatoes


We just love potatoes in this house. Mashed, smashed, roasted, boiled, baked, twiced baked, cold, hot. One of my Star’s favorite lines from The Lord of the Rings is “Po-Ta-Toes, boil ’em mash ’em stick um in a stew.” 🙂

This recipe is so versatile, in which you can add different ingredients and change it up. Sometimes I will add Old Bay seasoning, fresh garlic, or chipotle powder to make it a little spicy. Depending on how I make them, I will top them with different cheeses, such as mozzarella, mexican, or cheddar. You cannot mess this recipe up. Make your own creation, have fun!


1 1/2 pounds potatoes (red or white skin)
1/4 cup extra virgin olive oil
2 tablespoons fresh minced rosemary (approximately 2-3 sprigs, you can substitute for dried)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (you can omit this ingredient)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees

Cut the potatoes in half or quarters and add to bowl.

Add the fresh rosemary. To remove the rosemary leaves, hold the top of stem with the leaves pointing upwards. With your other hand run your fingers down the stem pushing gently against the rosemary leaves. Gather together and mince.

Next add the salt, pepper, garlic powder, onion powder, red pepper flakes and Parmesan cheese.

Toss until well coated. Place on baking sheet and spread out into one layer.

Roast in the oven for 30 minutes or until crisp. Flip during cooking to ensure even browning.


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