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
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
-
Preheat the oven to 400 degrees.
-
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).
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Mix together the olive oil, garlic, rosemary, and salt & pepper.
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Place sliced potatoes on a baking sheet in stacks.
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Brush each smashed potato with the garlic olive oil mixture.
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Sprinkle Parmesan over each potato and place in the oven for about 35-45 minutes (broil the last few minutes to brown).
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Feel free to sprinkle with additional seasonings if needed for serving.