Rosemary and Parmesan roast potatoes

    55 min

    Spruce up the traditional roastie by adding some fresh rosemary and Parmesan cheese. All the great texture of a classic roast potato but with extra flavour bonus. Ideal for special roast dinners such as Christmas.

    55 people made this

    Serves: 4 

    • 680g new potatoes, cut into 2.5cm dices
    • 3 tablespoons olive oil
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon chopped fresh rosemary
    • salt and pepper, to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 220 C / Gas 7. Line a baking tray with aluminium foil.
    2. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking tray.
    3. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (67)


    Excellent side dish! It's so simple, yet makes a great presentation. I used red skinned potatoes and garlic infused olive oil seasoning it with a bit of kosher salt and black pepper along with the other ingredients. I tossed them once during cooking. It took about 45-50 minutes. They came out crispy and delicious - a perfect accompaniment to any meal!  -  21 Apr 2013  (Review from Allrecipes US | Canada)


    Fairly common method of preparing roasted potatoes but delicious nonetheless - and the directions work. However, for best and even browning, turn half way through the cooking time.  -  11 May 2013  (Review from Allrecipes US | Canada)


    KEEPER! What isn't to love - double the recipe, everyone is going to love them.  -  03 Feb 2013  (Review from Allrecipes US | Canada)