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Parmesan-and-Herb Roasted Potatoes

Photo: Alison Miksch
Yield

Serves 4 (serving size: about 1/2 cup)

What would breakfast for dinner be without home fries? Parmesan, garlic, and rosemary make these spuds a little more dressed up than regular hash browns, pairing perfectly with the slightly elevated sausage and apple breakfast sandwiches.  

Ingredients

  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh garlic
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 pound red potatoes, quartered
  • 1/4 teaspoon grated lemon rind

Nutrition Information

  • calories 123
  • fat 4.4 g
  • satfat 1 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 123 mg
  • calcium 45 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 475°F.
  2. Combine all ingredients except rind in a medium bowl; toss to coat. Spread potato mixture on a rimmed baking sheet. Bake at 475°F for 20 minutes or until tender, stirring once after 10 minutes. Add rind to potato mixture; toss.