These rosemary potatoes are crispy and golden on the outside while being soft and delicious inside. They are roasted at the last minute with grated parmesan rosemary and garlic. Try not to eat too many directly off the baking pan!
If you love these rosemary potatoes, you will also love the Greek lemon potatoes, crispy country fried potatoes or potato fritters with feta!
Why this recipe sings
Without a doubt, roast potatoes are the best part of a festive table.
These rosemary potatoes are crispy and crunchy on the outside and hot and fluffy on the inside. And yes, they are as good as they sound.
Three secrets to getting them extra crisp: Boil potatoes for ten minutes and fluff the flesh before tossing in a rosemary parmesan semolina mixture. Break the top just a little to allow more flavor to get inside, and finally, pop them in a super hot oven. Voila! Perfect roast potatoes.
Garlic parmesan roasted potatoes are a perfect side dish for steak or a festive roast turkey dinner with plenty of hot gravy. They also taste delicious cold straight from the fridge for late-night snacking.
Here is what you need
- Potatoes. They are peeled and cut into one-and-a-half-inch pieces. The size is essential—they need to be relatively small for the optimum ratio of crunchy outside to fluffy inside.
- Extra virgin olive oil and unsalted butter. You can also use only olive oil or butter. For maximum deliciousness, use goose fat, the potatoes come out decadent.
- Parmesan cheese. Grated, it sticks to the potatoes and does not melt; it just contributes to the delicious crunch.
- Semolina flour. Mixed with the grated cheese, it adds crunchiness to the final result.
- Garlic. Because it makes everything taste better.
- Fresh rosemary sprigs. My favorite herb for fall-winter recipes and the holidays. You can add some thyme leaves or sage if you like.
- Sea salt and freshly ground pepper.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make this recipe
While the potatoes boil put the butter and olive oil into a skillet with the sliced garlic and rosemary. Keep the heat low to medium. Your goal is to infuse the oil. Careful not to burn the garlic.
Separate the infused oil into a small bowl. Save the garlic and rosemary for later.
Peel the potatoes, and cut each into one-and-a-half-inch pieces.
Put potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for ten minutes.
Drain the potatoes in a colander, and bash them around so that their edges fuzz and blur a little.
Tip potatoes back into a large bowl and sprinkle the rosemary-semolina-parmesan mixture all over. Shake the potatoes around to coat them well.
Add the infused oil to the rimmed baking sheet. Tip the potatoes carefully into it and roast in the oven for forty minutes or until they are darkly golden and crispy, turning them over halfway through cooking.
Keep potatoes in the oven (turned off) until serving. When everything else is served, transfer the potatoes to a large serving dish and bring them to the table.
More side dishes
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.
Rosemary Potatoes With Parmesan
Equipment
- Rimmed baking sheet
Ingredients
- 4 lb Yukon Gold potatoes
- ¼ cup extra virgin olive oil
- 3.5 tablespoons butter
- 2 tablespoons semolina flour
- 1 cup grated parmesan cheese
- 4 garlic cloves minced
- 1 tablespoon rosemary sprigs just the leaves, minced
- ½ teaspoon ground nutmeg
- sea salt
- freshly ground pepper
- chili flakes
Instructions
- Preheat the oven to 220°C/500°F.
- Put the butter and olive oil into a skillet, and add the sliced garlic, a generous pinch of chili flakes, and minced rosemary—heat in low to medium heat while potatoes boil to infuse the oil. Careful not to burn the garlic.
- Peel the potatoes, and cut each into one-and-a-half-inch pieces.
- Put the potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for 10 minutes.
- Drain the potatoes in a colander, and bash them around so that their edges fuzz and blur a little.Tip them back into a large bowl and sprinkle the rosemary-semolina-parmesan mixture. Shake the potatoes around to coat them well.
- With the help of a small strainer, separate the infused oil from the garlic and rosemary into a small bowl. Save the garlic and rosemary for later.
- Add the infused oil to the rimmed baking sheet. Tip the semolina-coated potatoes carefully and roast in the oven for forty minutes or until they are darkly golden and crispy, turning them over halfway through cooking.
Notes
- You can peel the potatoes a day ahead. Keep them submerged in cold water in a cool place. Drain, cut, and cover with fresh, salted water to parboil and roast as directed.
- Keep potatoes in the oven (turned off) until serving. Then, when everything else is on the table, transfer the potatoes to a serving dish and bring them over.
Nutrition
