|These pan roasted potatoes are a delicious change from the everyday. Simply slice, sprinkle with salt and pepper and your favorite herb, top with Parmesan cheese, cover & bake!|
Pan Roasted Rosemary Parmesan PotatoesA simple but delicious potato side dish that is another one of my favorite ways to serve potatoes. Salt and pepper are a good start, even seasoning salt, but after that feel free to get adventurous with your favorite herbs and seasonings. Easy to throw together and bakes quickly since they are sliced thin. Great as a side with many dishes!
Recipe: Pan Roasted Rosemary Parmesan Potatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- Small red potatoes, unpeeled or peeled
- Extra virgin olive oil
- Kosher salt and fresh cracked black pepper
- Rosemary, fresh or dried
- Shredded Parmesan cheese
Preheat oven to 350 degrees F.
Sprinkle olive oil into a baking dish that is large enough to hold one layer of the number of sliced potatoes you will need to serve. Use a brush to spread the oil. Wash potatoes and cut them into about 1/4 inch slices. Place into baking dish and brush the top side. Keep potatoes in a single layer with no overlapping if possible.
Sprinkle the potatoes generously with salt, freshly cracked black pepper and rosemary, only on the top side; then sprinkle lightly with Parmesan cheese.
Cover pan with foil and bake for 30 minutes at 350 degrees F.
Tip: I prefer these on the softer side, but to brown and crisp them, prepare as above, except remove to preheat broiler, uncover and pass them under a broiler for a few seconds. Keep an eye on them though, as they can quickly burn!
Loaded Potato Rounds: Prepare as above except omit rosemary and Parmesan and after uncovering, top each round with shredded cheddar or your favorite cheese, returning to oven just until cheese is melted. Remove and top with a small dollop of sour cream and garnish with green onion and cooked crumbled bacon.
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