These Rosemary Parmesan Roasted Potatoes are the perfect side dish to any meal-the combination of the  Parmesan and rosemary gives the potatoes the most amazing flavor.

Servings: Makes 6 ( 1/2 cup) servings

GREEN: 4 SmartPoints per serving

 BLUE: 4 SmartPoints per serving

PURPLE: 2 SmartPoints per serving

 

Be sure to check out these amazing side dishes as well:

Cauliflower Risotto 

Fiesta Corn Salad

Sausage and Cheese Biscuits

Citrus Black Bean Quinoa Salad

 

How do I make these Rosemary Parmesan Roasted Potatoes?

For these Rosemary Parmesan Roasted Potatoes I like to peel white potatoes and then measure them out in a bowl (making sure to offset the weight of the bowl) on a food scale.

If you don’t have a food scale-no worries. I would estimate a 1.5 lbs-which is about 4- 5 white potatoes. I just prefer to do it this way so I know I am getting the exact amount to calculate accurate points.  

Cut peeled potatoes into wedges or bite size chunks. 

Place flour, cheese, garlic powder, rosemary, salt and pepper in a large zip lock bag. 

Put potato pieces into the the bag; seal bag.

Shake and coat potato pieces with flour mixture until all potatoes are coated evenly. 

Spray a 9 x 13 baking pan with non stick cooking spray.

Arrange potatoes in the pan in a single layer.

Pour melted butter over the tops of the potatoes.  

Bake uncovered for 45-60 minutes or until potatoes are tender and golden. 

Sprinkle fresh or dry rosemary on top just before serving.

Ingredients: 

• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2. tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp pepper
• 1 tsp dry rosemary
• 1 1/2 lbs. white potatoes, raw
• 2 Tbsp Land o’ Lakes light butter made with canola oil

Directions:

1. Preheat oven to 375 degrees.
2. Peel potatoes and then using a food scale, measure out 1.5 lbs of white potatoes. Cut peeled potatoes into wedges or bite size chunks. 
3. Place flour, cheese, garlic powder, rosemary, salt and pepper in a large zip lock bag. Put potato pieces into the the bag; seal bag. Shake and coat potato pieces with flour mixture until all potatoes are coated evenly. 
4. Spray a 9 x 13 baking pan with non stick cooking spray. Arrange potatoes in the pan in a single layer.
5. Pour melted butter over the tops of the potatoes.  Bake uncovered for 45-60 minutes or until potatoes are tender and golden. 
6. Sprinkle fresh or dry rosemary on top just before serving.

Servings: Makes 6 ( 1/2 cup) servings

GREEN: 4 SmartPoints per serving

 BLUE: 4 SmartPoints per serving

PURPLE: 2 SmartPoints per serving