|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, 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.
Loaded Potato Rounds: Prepare as above except omit rosemary and parmesan and after uncovering, top each round with shredded 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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