Recipe Background
Herb Roasted Potatoes won over my partner’s parents with simplicity and flavor.
It was the day we finally decided to meet Anna’s parents. I was nervous, naturally. To impress them, I needed a dish that was both simple and crowd-pleasing. Red potatoes caught my eye at the market, their waxy skins promising a texture that wouldn't fall apart. As I remembered, Anna’s mother loved rosemary. I chopped it with precision and tossed it with those vibrant potatoes, some olive oil, and a sprinkle of parmesan.
Roasting was the easy part, but flipping them without losing the parmesan crust was tricky. A thin spatula saved the day, sliding under the potatoes to turn them golden-side-up. Once the kitchen filled with the aroma of garlic and roasting herbs, I knew I had a winner. The look on their faces, as they took the first bite, said it all. An herb roasted potato could speak louder than words.
As we sat around the table, sharing stories, I realized these potatoes had achieved more than I intended. It wasn't just meeting-the-parents; it was connecting—a simple dish that cracked open conversation. Anna’s father even sought the recipe, telling me the chopped parsley on top was just the right “pop” to finish things. Who knew roasted potatoes could be so persuasive?
Ingredients
- 2 1/2 pounds red potatoes cut into 1-inch chunks
- 3 tablespoons olive oil
- 1/2 cup parmesan cheese grated
- 1 tablespoon rosemary chopped
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 3 cloves garlic minced
- 2 tablespoons parsley chopped
Directions
- Preheat the oven to 400 degrees F.
- Spray a rimmed 13x18-inch baking sheet with non-stick cooking spray.
- Lightly dust with flour, shaking off the excess.
- In a large mixing bowl, toss the potatoes with olive oil.
- Add the parmesan, rosemary, salt, and pepper, tossing to evenly distribute.
- Pour the potatoes onto the prepared baking sheet and spread them into an even layer, adding parmesan clumps that may have fallen off back on top of the potatoes.
- Bake until the potatoes are golden brown on the bottom, about 30 minutes.
- Remove the potatoes from the oven and add the garlic over top, stirring to combine. The potatoes may stick slightly so use a thin spatula to lift them from the pan and rotate.
- Return the potatoes to the oven and bake until tender and lightly browned, about 15 minutes.
- Sprinkle with parsley and serve immediately.
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