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Parmesan-and-Herb Roasted Potatoes

Photo: Alison Miksch
Yield
Serves 4 (serving size: about 1/2 cup)
By Paige Grandjean
March 2017

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

Nutritional Information

  • Calories 123
  • Fat 4.4g
  • Satfat 1g
  • Monofat 2.9g
  • Polyfat 0.4g
  • Protein 3g
  • Carbohydrate 19g
  • Fiber 2g
  • Cholesterol 2mg
  • Iron 1mg
  • Sodium 123mg
  • Calcium 45mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat oven to 475°F.

Step 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.

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