Tuscan Parmesan Italian Potatoes
Crisp-edged red potatoes, nutty Parmesan, and savory Tuscan garlic make this the kind of baking dish that comes back empty. It keeps the original recipe’s beautifully simple red-potato-and-Parmesan heart, then adds a glossy olive-oil roast so every bite is golden, herby, and ready to share.
Ingredients
Method
- Heat oven to 425°F. Toss potatoes with Extra Virgin Olive Oil, Tuscan Garlic, Original Garlic, rosemary, salt, and pepper in a 9-by-13-inch baking dish.
- Roast uncovered for 35 minutes, stirring once halfway through. Sprinkle with Parmesan and roast 8 to 10 minutes more until deeply golden and tender.
- Rest 5 minutes before serving so the Parmesan clings to the potatoes instead of the pan.
Notes
Time: 55 min
Kitchen tip: Cut the potatoes evenly. Uniform pieces mean every bite gets that same crisp edge and creamy center.
