• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Side Dishes » Rosemary Potatoes With Parmesan

    Rosemary Potatoes With Parmesan

    Last updated August 23, 2022. Originally posted August 23, 2022 By Jenny Skrapaliori-Graves. 20 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    62 Shares
    Go to Recipe Print Recipe

    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!

     A white bowl with rosemary potatoes with garlic and parmesan on a grey wooden table with serving utensils and a cloth napkin.

    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

    Ingredients for making rosemary roasted potatoes on a butcher block.
    • 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

    Sliced garlic, minced rosemary and seasonings with oil in a skillet.

    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.

    A colander with sliced garlic, rosemary and seasonings over a small bowl with oil.

    Separate the infused oil into a small bowl. Save the garlic and rosemary for later.

    Small potato pieces on a butcher block.

    Peel the potatoes, and cut each into one-and-a-half-inch pieces.

    Potatoes boiling in a stockpot.

    Put potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for ten minutes.

    Boiled potatoes with fluffed up edges in a colander.

    Drain the potatoes in a colander, and bash them around so that their edges fuzz and blur a little. 

    Potato pieces coated in a parmesan semolina in a bowl.

    Tip potatoes back into a large bowl and sprinkle the rosemary-semolina-parmesan mixture all over. Shake the potatoes around to coat them well.

    Potato pieces coated in a parmesan semolina in a roasting pan in the oven.

    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.

    A white bowl with rosemary potatoes with garlic and parmesan, a spoon and a cloth napkin.

    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

    • Amazing Tomato Confit With Herbs
    • Bread Dipping Oil
    • Kasseri Cheese Pie With Pastourma - Pita Caesarias
    • Greek Tomato Fritters - Tomatokeftedes

    You may also like

    • Fried Egg Sandwich
    • Quick Pumpkin Stew with Tortellini
    • Tomato Chicken Tortellini Soup
    • Pesto Salmon Recipe

    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.

    A white bowl with rosemary potatoes with garlic and parmesan on a grey wooden table with serving utensils and a cloth napkin.

    Rosemary Potatoes With Parmesan

    by Jenny | The Greek Foodie
    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.
    5 from 11 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Side Dish
    Cuisine Greek, International
    Servings 6
    Calories 464 kcal

    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.
     
     
    Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

    Nutrition

    Calories: 464kcalCarbohydrates: 59gProtein: 12gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 32mgSodium: 363mgPotassium: 1327mgFiber: 7gSugar: 2gVitamin A: 365IUVitamin C: 60mgCalcium: 195mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Rosemary Potatoes With Parmesan
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    62 Shares
    « Greek Milk Pie
    Greek Tomato Fritters - Tomatokeftedes »

    Reader Interactions

    Comments

    1. Amy says

      August 30, 2022 at 8:43 pm

      5 stars
      This potato recipe was absolutely delicious! I served it with grilled steak and asparagus and everyone loved it. I especially loved the all the sliced garlic.

      Reply
      • Jenny Skrapaliori-Graves says

        August 31, 2022 at 3:35 am

        So happy to hear! Thank you so much, Amy! x Jenny

        Reply
    2. Leslie says

      September 01, 2022 at 8:42 am

      5 stars
      This is the perfect potato recipe! Crispy and soft, with a buttery taste and the right amount of garlic. Delish!!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:54 am

        Thank you so much, Leslie! So happy you liked this recipe! x Jenny

        Reply
    3. Helene says

      September 01, 2022 at 5:31 pm

      5 stars
      Thank you for sharing your secret to getting crispy potatoes. It changes everything. This recipe is a huge win.

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:53 am

        It really is a great recipe! Thanks so much, Helene! x Jenny

        Reply
    4. Deb says

      September 01, 2022 at 8:17 pm

      5 stars
      I made this with non-dairy parmesan and it was so good. I’ll definitely make it again.

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:52 am

        Good to know non-dairy cheese works just as well! Thanks so much, Deb! x Jenny

        Reply
    5. Jessica says

      September 01, 2022 at 9:05 pm

      The step by step pictures here are so great. I was a bit hesitant to try the extra boiling step, but now I understand completely and it looks amazing!!!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:52 am

        Let me know how they came out if you try the recipe! Thanks so much, Jessica! x Jenny

        Reply
    6. Andrea Howe says

      September 02, 2022 at 2:40 pm

      5 stars
      Ok, I love the crispy rosemary and garlic bits, but the best part of this recipe is how you added flour to the cheese to give the potatoes a bit more crunch. Brilliant idea and great results! Thank you for this recipe!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:51 am

        It's a great trick that works! Thank you so much, Andrea! x Jenny

        Reply
    7. Laura Arteaga says

      September 02, 2022 at 4:30 pm

      5 stars
      Parmesan, garlic, and rosemary is one of my favourite combination! Such a delicious side dish, thanks a lot!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:50 am

        Thank you so much, Laura! x Jenny

        Reply
    8. Amy Liu Dong says

      September 03, 2022 at 12:37 am

      5 stars
      I tried this, and everyone loves it. It is so easy and delicious!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:50 am

        That's music to my ears! Thank you so much, Amy! x Jenny

        Reply
    9. Sharon says

      September 03, 2022 at 4:00 pm

      5 stars
      This is a super simple potato recipe but with the addition of parmesan and woodsy rosemary, it's big on flavor!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:50 am

        So happy you like it, Sharon! Thank you so much! x Jenny

        Reply
    10. Erin says

      September 04, 2022 at 7:43 am

      5 stars
      These potatoes look perfect! I love the addition of Parmesan. Can't wait to go shopping and give these a try!

      Reply
      • Jenny Skrapaliori-Graves says

        September 05, 2022 at 4:49 am

        So happy you like this recipe, Erin! Thank you so much! x Jenny

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A black bowl with tomato confit, herbs and a spoon.

    Amazing Tomato Confit With Herbs

    A glass bowl with kourabides, Greek Christmas butter cookies, and Christmas lights at the back.

    Kourabiedes - Greek Christmas Butter Cookies

    A plate with Greek green beans with potatoes in tomato sauce, some fresh basil. On the table, a napkin, utensils and a piece of bread.

    Greek Green Beans In Tomato Sauce

    A small plate with olive oil and herbs, a gold spoon on a butcher block surrounded by pieces of bread.

    Bread Dipping Oil

    A white plate with tomato garlic pasta and herbs with a fork and spoon.

    Tomato Garlic Pasta

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved