Rosemary Cheese Crusted Potatoes
Transform your side dish game with these irresistible Rosemary Cheese Crusted Potatoes, a recipe that pairs rustic comfort with gourmet flair. Tender baby potatoes are roasted to perfection, their crispy, golden brown edges achieved by baking them atop a luxurious blend of Parmesan and sharp cheddar cheese. Infused with aromatic fresh rosemary and a touch of garlic powder, every bite bursts with savory, herbaceous flavor. With just 15 minutes of prep time, these crispy-on-the-outside, fluffy-on-the-inside potatoes are a crowd-pleasing addition to any dinner table, whether as a hearty side dish or a standout appetizer. Serve them warm, garnished with extra rosemary for a pop of color and freshness. Perfect for holidays, weeknight dinners, or any occasion that calls for indulgent yet easy-to-make comfort food!
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 2 tbsp Fresh rosemary
- 1 cup Parmesan cheese, grated
- 1 cup Sharp cheddar cheese, grated
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 3 tbsp Olive oil
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet with olive oil and set aside.
Wash the baby potatoes thoroughly and cut them in half to create even sizes for roasting. Pat them dry with a clean kitchen towel or paper towel.
In a small mixing bowl, combine grated Parmesan cheese, grated cheddar cheese, chopped fresh rosemary, garlic powder, salt, and ground black pepper. Mix well to evenly distribute the flavors.
Spread the cheese mixture over the base of the baking dish in an even layer.
Drizzle the cut surfaces of the potatoes with olive oil, then place the potatoes cut-side down directly onto the cheese mixture.
Roast the potatoes in the preheated oven for 35-40 minutes, or until the bottoms of the potatoes are golden brown and crispy, and the potatoes are fork-tender.
Remove the dish from the oven and allow it to cool for 5 minutes. Carefully lift the potatoes out of the baking dish, keeping the cheese crust intact.
Serve the potatoes warm as a side dish or appetizer. Garnish with extra chopped rosemary if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 7.4 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1799 mg | 138% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4074 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
