Grammy's Kitchen · Roasted Potatoes · Rosemary Roasted Potatoes
One of 73 roasted potatoes recipes we measured
from www.culinaryhill.com
10 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| aromatics | 0% | 0% |
| acid | 2% | 0% |
| protein add | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds red-skinned new potatoes (scrubbed and cut into 1/2-inch pieces (see note 1)) |
| 41 g | 3 tablespoons olive oil (or avocado oil) |
| 12 g | 4 cloves garlic (minced) |
| 12 g | 2 tablespoons chopped fresh rosemary leaves (or 2 teaspoons dried) |
| Salt and freshly ground black pepper | |
| 50 g | 1/2 cup shredded Parmesan cheese |
Method: 2 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Beautifully simple, Meggan! I think I could eat a big bowl of these crispy potato beauties for dinner just on their own! The Greeks eat something similar to this regularly with oregano and lemon and it's just divine.” — a cook, 5.0★
“I grow rosemary on my patio so I use it with chicken all the time. Can't wait to try it with these roasted potatoes. I am sure it will be delish. Thank you” — a cook, 5.0★