Herb Roasted Red Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby red potatoes
  • 4 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 2 tbsp Rosemary, Fresh

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Parmesan cheese

Found on fitmomangelad.com

Description

Ingredients

• 2 lbs baby red potatoes, halved
• 2 T olive oil
• 3/4 cup parmesan cheese, shredded
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 T fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 2 lbs baby red potatoes, halved
• 2 T olive oil
• 3/4 cup parmesan cheese, shredded
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 T fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper

Directions

• I soak the potatoes for a few hours in some water before cooking - pro tip 🙂Preheat oven to 400 degrees FSpray your baking sheet with some extra virgin olive oil and spread evenly to coatWash and cut potatoes in halves or quarters, depending on size. Put them into a large bowl.Toss potatoes in 2 T extra virgin olive oil.Add Parmesan, garlic, parsley, rosemary, sea salt and pepper and mix well until potatoes are coated.Spread potatoes evenly over the pan and bake for 25 minutes.Toss the potatoes and then bake for 20 minutes more until edges are golden.Serve and enjoy!
• I soak the potatoes for a few hours in some water before cooking - pro tip 🙂Preheat oven to 400 degrees FSpray your baking sheet with some extra virgin olive oil and spread evenly to coatWash and cut potatoes in halves or quarters, depending on size. Put them into a large bowl.Toss potatoes in 2 T extra virgin olive oil.Add Parmesan, garlic, parsley, rosemary, sea salt and pepper and mix well until potatoes are coated.Spread potatoes evenly over the pan and bake for 25 minutes.Toss the potatoes and then bake for 20 minutes more until edges are golden.Serve and enjoy!