Tuesday, May 3, 2011

Broiled Potatoes with Rosemary & Parmesan

{Red and Blue Adirondack Potatoes are high in dietary fiber, copper, and their skins are full of potassium.}

1. Wash and scrub the potatoes.
2. With a sharp knife quarter each potato.
3. drizzle olive oil, generously add 
salt and pepper, and toss in a bowl. 
4. Preheat the oven to 375°. 
5.Spray a Pyrex, and lay out potatoes so they are not crowded.  
6. Remove the Rosemary from its stem and sprinkle on the potatoes.
 Save some of the Rosemary for garnish.

7. put the potatoes in the oven for 18 minutes. After the potatoes are just soft, put the oven on a low broil for 7 minutes.

8. Sprinkle fresh shredded Parmesan and 
Bon Appétit! 

This dish is light and filling. I prefer to use Adirondack potatoes because their flavor is sweeter and richer. 
A great alternative would be fingerling potatoes or red skin potatoes. 

*Bowls seen here


  1. Chana! These look sjjekrjakjksca. Making them asap.

  2. This fine cooking, right? Oh wait, it's not?!?

    Hans. this. is. outstanding.

  3. Sounds so easy to make, and they look so colorful and pretty (and yum)!

  4. seriously look amazing! I want some right now!!

  5. These pictures could seriously be framed- you really captured the colors and textures!

  6. With the start of spring it lovely to see fresh, vibrant and unique recipes. I love the way you captured the preparation process; captioning each picture with its specific direction. For a lousy cook like myself, your directions will make cooking a breeze. I look forward to making this salad for my family.