Friday, November 21, 2008

Pan Roasted Rosemary Parmesan Potatoes

These pan roasted potatoes are a delicious change from the everyday. Simply slice, sprinkle with salt and pepper and rosemary, or your favorite herb, top with Parmesan cheese, cover and bake!
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 and bake!

Pan Roasted Rosemary Parmesan Potatoes

A 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 (I really love Jane's Krazy), 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. I highly recommend using a slicer - it's easier, it's faster, and the slices are uniformly even for better cooking. These potatoes are a family favorite and great as a side with many dishes!

Here's how to make them!

Slice up as many potatoes as you need, one pan or two! Slice the potatoes thin, toss with some olive oil, lay out in a single layer, sprinkle with salt and pepper, or your favorite seasoning salt, sprinkle with fresh or dried herbs and cover with a light dusting of finely grated Parmesan cheese. Cover and bake! Easy, quick and delicious.


For more of my favorite potato recipes, check out my board on Pinterest!

So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:

  1. A mandoline slicer - makes this process quick, easy and uniform;
  2. Jane's Krazy Mixed-up Salt has become a favorite seasoning for me;
  3. When you want a soft, light dusting of hard cheeses, this rotary grater is the way to go;
  4. Copper Chef are the best non-stick out. They make wonderful pots, and pans!
  5. I use these sprayers with my air fryer, but they're great for these potatoes too!
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Recipe: Pan Roasted Rosemary Parmesan Potatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: About 4 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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Check These Recipes Out Too Y'all!

Scalloped Potato Casserole
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Crab Stuffed Potatoes

Posted by on November 21, 2008

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