Rosemary Roasted Potatoes
This gluten-free potato recipe is easy to make and tailor to your tastes. With a roasting time of 35-45 minutes and minimal prep steps, this side dish can be completed in a total time of less than an hour.
Servings: 4
Ingredients
- 1 lb. red potatoes
- 1 tbsp olive oil or extra virgin olive oil
- 2 sprigs fresh rosemary
- ⅓ cup parmesan cheese
- 1 tsp garlic salt
Instructions
- Preheat oven to 400° F.
- Chop potatoes into 1″ pieces. Place on a baking sheet.
- Drizzle with olive oil and coat well.
- Mince the fresh rosemary.
- In a medium bowl, combine the parmesan cheese and a teaspoon of garlic salt.
- Top potatoes with minced rosemary and parmesan with garlic salt. Gently toss to combine thoroughly and spread on a sheet pan in a single layer.
- Bake in the oven for 35-45 minutes (until potatoes are crispy on the outside and softened in the middle).
Notes
I have used Little Potatoes in this recipe, with success. You can use them whole, or cut them in half.
