Ingredients
2½lbsred potatoes,cut into 1-inch chunks
3tbspolive oil
½cupparmesan cheese,grated
1tbspfresh rosemary,chopped
½tspsalt and pepper,or more to taste
3garlic cloves,(1 tbsp), minced
2tbspfresh parsley,chopped, to garnish
Preparation
Preheat the oven to 400 degrees F. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray, then lightly dust with flour and shake out the excess.
In a large mixing bowl, toss the potatoes with olive oil.
Add the parmesan and rosemary, and season with salt and pepper or more to taste. Toss to evenly distribute.
Pour the mixture onto the prepared baking sheet, then spread it into an even layer; adding parmesan clumps that may have fallen off the potatoes back on top of the potatoes.
Bake in the oven for about 30 minutes, until golden brown on the bottom.
Remove from the oven, add the garlic, and toss using a thin melt spatula to lift from pan and rotate.
Return to the oven, then bake for about 15 minutes longer, until tender and lightly browned.
Sprinkle with parsley, serve warm, and enjoy!
