Parmesan Crusted Roasted Red Potatoes

At a Glance

  • Prep Method: null
  • Yield: 24

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  • 9 pounds Small red potatoes, halved
  • 1 1/2 cups Olive oil
  • 4 1/2 cups Parmesan cheese, grated
  • 1/3 cup Fresh rosemary, chopped
  • 1/3 cup Fresh thyme, chopped
  • 1/3 cup Garlic, chopped
  • 2 tablespoons Salt
  • 1 tablespoon Black pepper


In large bowl, toss together potatoes, oil, cheese, rosemary, thyme, garlic, salt and pepper until potatoes are well coated. Spread in single layer on 2 sheet pans. Bake at 350F for 30 minutes, or until tender and crusty, turning occasionally with a spatula. Keep warm for service.

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