Crispy Parmesan-Rosemary Roasted Potatoes

Ingredients

• 907 g (2 lb)red potatoes (about 6–8 medium), peeled
• 2 tbsp (about 16 g)cornmeal
• 2 tbsp (about 10 g)grated Parmesan
• 2 tsp (about 10 g), dividedsalt
• ½ tsppepper
• 180 ml (¾ cup)olive oil
• 2 tbsp (about 30 ml)fresh rosemary leaves, minced
• 8–10 clovesgarlic, peeled

Instructions

1. 1

   Parboil the potatoes

   Cut each potato into quarters and put them in a medium pot with 1 teaspoon of salt. Cover with cold water and set over high heat. Bring to the boil, reduce the heat to medium-high and boil for 10 minutes. Drain well in a colander.

2. 2

   Heat the oven

   While the potatoes cook, preheat the oven to 220°C (425°F). In a small bowl, stir together the cornmeal, Parmesan, the remaining 1 teaspoon of salt and the pepper.

3. 3

   Coat the potatoes

   Transfer the drained potatoes to a large bowl. Sprinkle over the cornmeal mixture and toss gently until coated.

4. 4

   Roast until crisp

   Heat the olive oil in a 30 cm (12-inch) cast-iron or heavy-based ovenproof skillet over high heat. When the oil is hot but not smoking, add the rosemary and garlic. Cook for 1 minute, stirring often, until fragrant. Add all the potatoes and arrange them in an even layer. Put the skillet on the oven’s bottom shelf and roast for 15 minutes. Take it out and turn the potatoes, then roast for a further 10–15 minutes, until crisp and browned.

5. 5

   Serve the potatoes

   Take the skillet out of the oven and leave the potatoes to cool slightly. Use a slotted spoon to transfer them to a serving platter. Garnish with fresh rosemary and additional Parmesan if desired.

What are Parmesan-rosemary roasted potatoes?

Roasted potatoes are a familiar American side dish, made here with red potatoes, garlic, herbs and a crisp, savoury coating. This version borrows the flavour pairing of rosemary and Parmesan for a fragrant, salty finish.

Parboiling gives the potato pieces a head start, while cornmeal and cheese cling to their surfaces. They then roast in rosemary- and garlic-scented oil until browned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 5g protein, 44g carbs, 42g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; Parmesan adds a little protein and fat. Serve a smaller scoop alongside a protein and plenty of vegetables if you want a more balanced plate.

Why parboil first?

Even pieces: quartering the potatoes into similar-sized chunks helps them cook at roughly the same pace.

Brief boil: the 10-minute simmer softens the outsides before roasting, so the centres can become fluffy without waiting for the exterior to brown.

Getting the coating to stick

Drain well: excess water can make the potatoes slippery and hinder browning, so let them drain thoroughly after boiling.

Toss gently: coat the potatoes with the cornmeal, Parmesan, salt and pepper without breaking up the softened pieces.

Infusing the oil

Hot, not smoking: the oil should be hot before the rosemary and garlic go in, but smoking oil can burn the aromatics.

One minute: stir often and stop when the garlic and rosemary smell fragrant. They continue cooking in the oven with the potatoes.

Look for crisp, browned edges

Give the potatoes their first 15 minutes undisturbed so the undersides can brown. After turning them, roast for another 10–15 minutes, checking for crisp edges and a golden-brown surface.

The pieces should be tender inside when pierced with a knife. If they need more colour, use the end of the roasting time rather than increasing the oven temperature.

Serving ideas

Serve the potatoes straight from the platter while the coating is crisp. They work alongside roast chicken, grilled fish or a simple green salad.

For a more substantial plate, add a protein and a green vegetable. A final sprinkle of Parmesan or fresh rosemary is optional, as suggested in the method.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook evenly.
• Drain the potatoes thoroughly before adding the cornmeal mixture.
• Use a skillet that can go safely from the hob into the oven.
• Spread the potatoes in an even layer so their surfaces have room to brown.
• Turn the potatoes carefully after the first 15 minutes to keep the coating intact.

Variations

• More herbs: Add extra fresh rosemary as a garnish if you like a stronger herbal finish.
• Extra Parmesan: Scatter more grated Parmesan over the potatoes just before serving.
• Peppery finish: Add a little more pepper to the cornmeal mixture.
• Smaller pieces: Cut the potatoes into smaller chunks, keeping them similar in size and checking them for doneness earlier.
• Garlic flavour: Keep the peeled cloves whole for a gentler, mellow garlic flavour.

Common mistakes to avoid

• Wet potatoes: They can turn soggy rather than crisp; drain them well before coating.
• Smoking oil: It can scorch the rosemary and garlic; add them when the oil is hot but not smoking.
• Burnt aromatics: Garlic can darken quickly; stir the oil mixture often and limit this stage to 1 minute.
• Crowded skillet: Overlapping pieces brown less evenly; arrange them in an even layer.
• Turning too early: The coating may stick before it has browned; leave the potatoes undisturbed for the first 15 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a hot oven until warmed through and crisp again; microwaving will soften the coating.

Frequently asked questions