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