Best 4 Crispy Parmesan Rosemary Roasted Potatoes Recipes

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROASTED PARMESAN POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.