rosemary garlic parmesan potatoes


Oh hey friends, look who has a savoury recipe for you today?  Baking is my true love, but I'm hoping to share more of my everyday savoury dishes with you here as well.  Starting with these crispy, flavourful potatoes!  Gonna be real honest here, I feel a bit silly sharing recipes like this sometimes.  Not a ton of super specific ingredients, ha!  Definitely adjustable to your own taste, but I hope the idea is helpful!

I'm a big big fan of rosemary, and snitched some of my mom's fresh off her patio for this recipe, as well as some fresh oregano.  I added them to some local potatoes, onion, garlic, some spices, and a splash of lemon juice.  And CHEESE!! Perfection.  This recipes makes a TON of potatoes, and is so great if you're going to a potluck or having a big family dinner.  You might want to cut it in half if you aren't a fan of leftovers.  I personally love freezing them, and pulling them out when I want a quick supper side dish, or even make a quick egg and hashbrown brunch with them!  Very handy to have when you're short on time in my opinion.

rosemary garlic parmesan potatoes

recipe: Kelsey Siemens


12-15 medium potatoes (yukon gold or russet work best)

olive oil

1 onion, diced

6-7 garlic cloves

3 tablespoons finely chopped fresh rosemary

2 tablespoon chopped fresh oregano (sub 2 tsp dried oregano if you can't find fresh)

1/2 tsp cayenne pepper (optional)

salt and pepper

juice from half a lemon

butter, melted

flaked salt (optional)

parmesan cheese


Preheat oven to 400 degrees F.  Grease a 9x13 roasting dish and set aside.

Wash, dry, and thinly slice the potatoes.  Arrange them in rows in the roasting dish, you want the roaster to be full, but not too tight.  Drizzle or brush potatoes with oil.  You want the potatoes to be coated, but not too much to be pooling below them.  Spread diced onion and minced garlic over top of potatoes.  In a small bowl, mix together rosemary, oregano, cayenne pepper, salt, and pepper.  Sprinkle spice mixture evenly over potatoes.  Squeeze half a lemon over top of everything.

Roast in the oven for 30 minutes.  Remove from oven, and baste potatoes with melted butter.  Be generous, and make sure to get between the layers of potatoes.  At this point they should start separating a bit.  Place back in the oven, and roast for another 30 minutes.  Once Tthe potatoes are cooked through, and starting to get crispy edges (feel free to sneak one out of the pan to test one), remove from oven again and sprinkle with flaked salt and parmesan cheese.  Place pan back in oven, and allow cheese to get melty and/or crispy.  Remove from oven and serve.

This is a huge recipe, and is so great for a crowd.  The roaster is easy to transport too, if you're headed to a potluck.  These potatoes will keep in the fridge for several days, and freeze well.

Happy potato roasting!