Garlic Parmesan Rosemary Potatoes

Stacked Garlic Parmesan Rosemary Potatoes

These garlic Parmesan rosemary potatoes were inspired by my Garlic Parmesan Smashed Potato recipe. Such a simple recipe with a LOT of flavor.

You could simply make these as an appetizer or as a side to your main dish. These are classic potatoes with a fancy presentation and a whole lot of crisp! Feel free to use less olive oil and butter if you’d rather a less “greasy” potato stack.

Stacked Garlic Parmesan Rosemary Potatoes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A stack of crispy and buttery potatoes.

Course: Appetizer, Side Dish
Cuisine: American, Irish
Servings: 4
Calories: 150 kcal
Author: morganicmind
Ingredients
  • 8 small Yukon Potatoes
  • 3 Tbsp Olive Oil
  • 1 Tbsp Butter melted
  • 1 Tbsp Dried Rosemary Flakes or fresh
  • 5 cloves Garlic minced
  • 1/4 cup Parmesan freshly grated
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Keep the skin on the potatoes (that's where all the nutrition is!) and thinly slice the potatoes with either a knife or cheese grater (single grate side).
  3. Mix together the olive oil, garlic, rosemary, and salt & pepper.
  4. Place sliced potatoes on a baking sheet in stacks.
  5. Brush each smashed potato with the garlic olive oil mixture.
  6. Sprinkle Parmesan over each potato and place in the oven for about 35-45 minutes (broil the last few minutes to brown).
  7. Feel free to sprinkle with additional seasonings if needed for serving.

Leave a Reply