Herb Roasted Potatoes
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 13×18-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.
