Crispy roasted potatoes with Parmesan

Rosemary potatoes with parmesan in a bowl.

Crispy roasted potatoes with Parmesan

These roasted 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.

Course Side Dish

Cuisine Greek, International

Prep Time 15

Cook Time 40

Servings

Calories 464kcal

Author by Jenny Skrapaliori Graves

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

Heat the oven to 220 °C / 500 °F.
Peel the potatoes and cut them into 1½-inch pieces.
Place them in a saucepan of cold, salted water, then bring to a boil. Cook for 10 minutes, just until the edges are slightly tender.
In a large ovenproof skillet, add butter and olive oil, then stir in the sliced garlic, a generous pinch of chili flakes, and minced rosemary.
Warm gently over low to medium heat while the potatoes boil, allowing the oil to infuse with flavor. Keep a close eye — the garlic should turn fragrant but not brown.
Using a small strainer, pour the warm infused oil into a bowl, separating it from the garlic and rosemary solids.
Save the garlic and rosemary for later — they’ll add extra aroma at the end.
Drain the potatoes in a colander, then toss and shake them gently to fuzz and blur the edges — this creates those irresistible crispy bits later.
In a large bowl, combine the potatoes, nutmeg, Parmesan, and semolina (if using). Season generously with salt and pepper. Shake the bowl or toss with a spoon so every piece is coated.
Pour the strained infused oil onto a rimmed baking sheet and tilt it to coat the surface. Carefully tip the semolina-coated potatoes onto the sheet, spreading them out in a single layer.
Roast for about 40 minutes, turning halfway through, until the potatoes are darkly golden, crispy, and deeply aromatic.
Add the reserved garlic and rosemary back to the potatoes before serving for an extra burst of flavor.
Serve hot, right from the oven. These are best when their edges crackle and the Parmesan melts into the golden crust.

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