Rosemary Parmigiano Roasted Potatoes
Print Recipe

Rosemary Roasted Parmigiano Potatoes

Prep Time10 mins
Cook Time35 mins
Keyword: Rosemary, Roasted Potatoes, parmesan cheese
Servings: 4


  • 2 pounds fingerling potatoes
  • 3 garlic cloves chopped
  • 1 tablespoon chopped fresh rosemary
  • ½ cup freshly grated parmigianno reggiano cheese
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons kosher salt


  • Preheat oven to 400. Halve potatoes lengthwise, and if large, cut into quarters lengthwise. Place on a rimmed baking sheet and toss with the garlic, rosemary, olive oil and salt. Once mixed thoroughly, toss with the cheese.
  • Bake for 15 minutes, then stir. Bake another 10 minutes, stirring again. Bake for a final 10-15 minutes until the cheese starts to get crispy and brown and the potatoes are cooked through. Serve warm.