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
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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:
- Preheat oven to 375 degrees.
- 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.
- 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.
Servings: Makes 6 ( 1/2 cup) servings
GREEN: 4 SmartPoints per serving
BLUE: 4 SmartPoints per serving
PURPLE: 2 SmartPoints per serving
Rosemary Parmesan Roasted Potatoes

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.
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
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
Servings: Makes 6 ( 1/2 cup) servings
GREEN: 4 SmartPoints per serving
BLUE: 4 SmartPoints per serving
PURPLE: 2 SmartPoints per serving
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 302mgCarbohydrates: 29gFiber: 3gSugar: 1gProtein: 5g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
looks good. I’m wondering if you could eliminate the butter by cooking in an air fryer, and just spraying with oil?
Hi Robin.
I am sure you could eliminate the butter and air fry these. It won’t have the flavor like the butter gives them but you will save a point or two.
Thanks so much.
I made these last night in my new air fryer. they were super tasty but I am not yet used to the fryer and some of the potatoes were more done than others. I think I needed to toss it more often and maybe cook another five minutes. Thanks for the recipe!
Great to hear that! I think cooking these in the air fryer is a brilliant idea-You’re very welcome! Thanks for the comments!
What about using red potatoes?
Hi Kelly!
Yes, red potatoes would be a great substitute.
Could you do these in a crock pot?
Hi Jennifer,
You could-they would be more of a soft potato vs. crispy. The oven or air fryer makes the skins crispy.
If you decide to cook them in the crockpot- I would sprinkle the grated Parmesan after you have cooked them in the crockpot for 4-6 hours on low.
Thank you,
Linds