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Crispy Parmesan-Rosemary Roasted Potatoes

Tessa, Handle the Heat
  • minutes
  • Serves 4

INGREDIENTS

2 lb

red potatoes (about 6-8 medium), peeled

2 tbsp

cornmeal

2 tbsp

grated Parmesan

2 tsp

salt, divided

1/2 tsp

pepper

3/4 cup

olive oil

2 tbsp

fresh minced rosemary leaves

8

garlic cloves, peeled