I am a major coupon shopper. I love a good sale price, especially when I can knock it down even more with a coupon. Such was the case of today’s recipe. I’ve had a digital coupon on my grocery store app for petite gold potatoes for a while and it was about to expire. I figured it would long be expired by the time the store put them on sale. Then last Wednesday they were on the front page of the ad and were going to be less than a dollar with my coupon. Time to buy.
Now the only question was what to do with them. We are trying to be more mindful of our carb intake so potatoes haven’t been part of our side dish routine for a while. They’ve become more of a camping dinner luxury than weeknight side dish. I currently have a stockpile of pork loin in the freezer thanks some rockin’ good sales/coupons and potatoes always taste good with pork. Yeah, I was making progress. But still, how was I going to cook them.
I found another roasted potato recipe for cooking temperature and time then opened the pantry to see what I had to work with. Of course I would be using my very favorite garlic olive oil from Queen Creek Olive Mill. If you haven’t tried it yet, you need to.
I poured about a 1/4 cup into a small bowl and added some rosemary, salt, pepper, minced garlic and red pepper flakes. About a teaspoon of rosemary and red pepper flakes, four garlic cloves then maybe 1/2 teaspoon of salt and several turns of the pepper mill. I used way too much red pepper flakes, I’ll knock it down to 1/4 teaspoon next time.
Next, I sprayed non-stick in my smaller roasting pan then turned my attention to the potatoes. I gave them a quick wash then cut them in half. Since they were small, cutting them in half made them bite-sized.
I put them in a large bowl and added the oil mixture, giving them a good toss to make sure the potatoes were all covered. I was quite proud of myself putting this together because it looked good.
After pouring it all in my roasting pan, I baked it for 30 minutes in a 400 degree oven. If I had a square foil pan I would have put it in the BBQ with the pork loin. Next time I will, no need to use the oven when the Traeger will do it just fine.
After 30 minutes, I pulled it out of the oven. Then I add the Parmesan cheese, a quick drizzle of olive oil and gave it a good stir before returning to the oven for 10 more minutes or until they are fork tender. I only had about 1/3 cup of cheese, you can use more if you’d like. The house smelled amazing while they were cooking.
They were really good, and I think they’ll be even better with a proper amount of red pepper flakes. This was the perfect amount for the two of us, we had enough leftovers of both the pork and potatoes for lunch the next day.
Rosemary Parmesan Roasted Potatoes
- 2 pounds petite gold gourmet potatoes
- 1/4 cup garlic olive oil, plus more for drizzling
- 4 cloves minced garlic
- 1 teaspoon rosemary
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 1/3 cup Parmesan Cheese
Preheat oven to 400. Butter or spray your baking dish, a square pan works great. Stir together olive oil, garlic and spices. Cut potatoes in half and place in large bowl and toss well with oil mixture.
Dump in baking pan and cook for 30 minutes. Sprinkle Parmesan on and drizzle with a little more oil, stir well and put back in the oven for 10 more minutes or until fork tender.
Store any leftovers in a sealed container.