recipe
Roasted Rosemary Parmesan Potatoes
by Brava Chef Annie
About this Recipe
This recipe uses a few simple ingredients and comes together in less than twenty minutes. Parmesan and rosemary are a classic combination, and lend savory flavors to roasted Yukon Gold potatoes. Chef Annie loves this recipe for it’s simplicity but feel free to make it your own. If you don’t like rosemary, simply leave it out or top the finished dish with your favorite fresh herb instead. Fresh parsley or fresh oregano would be great options to garnish. Whatever you do, be sure to serve the dish with extra grated Parmesan cheese and lots of flaky salt for good measure.
Ingredients
- 4.5 cups chopped Yukon Gold potatoes (1-inch pieces) (about 1½ lbs)
- 2.0 teaspoons chopped fresh rosemary
- 0.3333333333333333 cups grated Parmigiano-Reggiano, plus more for serving if desired
- extra-virgin olive oil
- kosher salt and black pepper
- flaky sea salt
Equipment
Brava metal tray
Microplane® grater or box grater
Mixing bowl
Nutrition Information
Allergens: None
Instructions
-
1
Cook potatoes
- In medium bowl, toss diced potatoes, 2 tablespoons extra-virgin olive oil, rosemary, and a few generous pinches of kosher salt.
- Evenly spread potatoes in Zones 1 and 2 of Brava metal tray.
- Slide metal tray into top shelf.
- Select “Roasted Potatoes with Parmesan and Rosemary” on your touchscreen and follow instructions. Press the green button to begin cooking.
-
2
Finish and serve
- When your food is done, transfer to serving bowl or platter, toss with grated Parmigiano-Reggiano, adding more to taste. Finish with flaky salt and freshly cracked black pepper.