Parmesan Roasted Baby Potatoes Recipe
These oven-roasted Rosemary and Parmesan Fingerling Potatoes are the perfect side dish for anything from a casual weeknight dinner to a fancy holiday menu. They have a delicious crispy rosemary and Parmesan crust with a smooth and buttery center and are oh-so-easy to prepare.
Servings: 8 people
Calories: 169kcal
Ingredients
- 3 pounds Fingerling Potatoes washed and cut in half lengthwise
- 3 Tablespoons Avocado Oil can substitute olive oil
- 1 ½ Tablespoons Fresh Rosemary chopped
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 tsp Italian Seasoning
- ⅔ Cup Parmesan Cheese grated
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 Tablespoons Avocado Oil to grease baking sheet
Instructions
- Preheat the oven to 425 degrees.
- Place potatoes in a large bowl, or a ziplock bag, and drizzle them with 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the fresh rosemary, garlic powder, onion powder, Italian Seasoning, Parmesan cheese, salt and pepper. Toss again until the potatoes are evenly coated.
- Grease a large baking sheet with another 3 tablespoons of avocado oil, spreading it evenly. Remove potatoes from the bowl or ziplock bag onto the prepared baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Spread out the potatoes in a single layer on the baking sheet.
- Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
- Once the potatoes are golden brown, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 286mg | Potassium: 490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 1mg