Roasted potatoes are never a wrong choice for a side dish. They pair well with so many entrees, too numerous to mention. These potatoes are fantastic alongside an Italian inspired meatloaf or a chicken entree in place of pasta. Simple flavors, featuring a spectacular classic flavor combination!
You'll need:
3 lbs red potatoes
2 Tbsp fresh rosemary, roughly chopped & divided
1/4 cup olive oil [plus add'l for drizzling]
1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp onion powder
5 Tbsp grated Parmesan cheese, divided
Directions:
Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray. Set aside. Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks. Add to a mixing bowl with the remaining ingredients, reserving 1/2 Tbsp of chopped rosemary and 2 Tbsp of grated Parmesan for garnishing.
Arrange on the baking sheet in a single layer.
Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning. Remove from the oven, and drizzle with additional olive oil. Toss with 2 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving. Yield: 6-8 servings
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