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August 19, 2008

Parmesan Roasted Rosemary Potatoes

Parmesan Roasted Rosemary Potatoes

Today is a busy day, so I'm going to share with you a quick, easy, fabulous side dish that you can whip up in no time! This one will get you raves and you won't be in the kitchen all day either. That's a win win in my book! ;oP

What You'll Need Per Person:
1 potato
Extra virgin olive oil
Course sea salt (Note: I like Celtic Sea salt.)
Freshly ground black pepper
1 ounce of Parmesan cheese, grated
1 sprig of fresh rosemary, stripped from the stem and chopped

Preheat oven to 425 F.

Cut a potato in half and then make slices about 1/8 of an inch thick. Toss with extra virgin olive oil, sprinkle with sea salt, black pepper, Parmesan and rosemary and place in a single layer on a baking sheet that has been lined with a silicone baking mat or parchment paper. Bake for 20-25 minutes until potatoes are slightly crisp and golden. Serve immediately.

How easy is that?

Notes: You could use thyme if you liked in place of the rosemary or use them both.

Posted by Dianne at August 19, 2008 7:43 AM

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GREAT! You've given me tonight's dinner. Thanks Dianne!

Posted by: Lori at August 19, 2008 8:30 AM

No problem! Hope you enjoy them! :o)

Posted by: Dianne at August 19, 2008 12:54 PM

mmmm...looks yummy!

Posted by: Glenna at August 19, 2008 4:11 PM

Those look delicious!

Posted by: Kristen at August 19, 2008 9:48 PM

I really liked how these turned out. They were just the right mix of crisp, yet not too much and the flavors together were really great!

Posted by: Dianne at August 20, 2008 11:07 PM

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