Description
Crispy Mini Potatoes with Parmigiano-Reggiano & Rosemary are fantastically crispy and so irresistible – I dare you not to make them every week!
Ingredients
Scale
- 2 pounds mini potatoes, unpeeled and halved (I used assorted red and white potatoes)
- 1/3 cup olive oil
- 3 tsp. chopped fresh rosemary
- 1 cup freshly grated Parmigiano-Reggiano
- Cracked black pepper
Instructions
- Preheat oven to 425 F.
- Place potatoes on a rimmed baking sheet.
- Drizzle with olive oil and sprinkle with rosemary. Toss well.
- Roast potatoes for 30 minutes.
- Remove from oven and using a spatula, toss the potatoes.
- Sprinkle with Parmigiano-Reggiano and toss to coat.
- Return the pan to the oven and roast for another 15 minutes, tossing again halfway through.
- Serve warm with a good crank of black pepper.
- Enjoy!