Recipe: Garlic, Rosemary and Parmesan Potatoes

I was making a meat loaf and needed a yummy potato recipe to go along with it.  I found one that sounded good, and my husband decided to make it.  Well, it wasn’t quite what he wanted, so he ditched a few of the ingredients and added different ingredients, and the result was perfection!

Garlic, Rosemary and Parmesan Potatoes


3 lbs red potatoes, quartered
1/2 cup butter
2 tsp garlic, minced
1 tsp salt
2 tbsp rosemary
1 cup Parmesan cheese, shredded


Preheat oven to 350 degrees.
Place potatoes in 9×13 baking pan.
Combine butter, garlic, salt and rosemary in small saucepan. Heat over medium heat until butter is melted.
Pour butter mixture over potatoes, stir to coat.
Cover pan and bake for 1 hour.  Remove foil, sprinkle with parmesan and bake, uncovered, for another 15 minutes or until golden brown.


  1. Yum! I make them similar minus the rosemary hubby isn't a fan.

  2. This looks so good. going to have to make some of these.

  3. I have never pre-melted the butter before. I like that idea because then you are sure every potato is coated 🙂

  4. My hubby makes his just like this only he uses oregano instead of rosemary. 🙂

  5. Oh my word, mama. Deeeeeelicious!

  6. These look so yummy!!!!

  7. desertmama says

    I love rosemary, those look good!

  8. Mmmm, I love anything with Garlic & Rosemary…gotta try this one soon!

  9. Laura Jacobson says

    Oh these look good and easy too! I am always looking for easy gluten free recipes I can make! We seem to get so tired of the same old recipes! Thanks for the great idea!

  10. Another goodie! Thanks for linking it in. Cheers

  11. Sandy VanHoey says

    These look tasty. Just pinned! I am always trying to find new ways to make potatoes and I just found one that looks incredible. Thank You!


  1. […] for months! Won’t that be nice?   Until then, here’s another oldie (but goodie); Garlic, Rosemary, and Parmesan Potatoes! After visiting last week’s contributors to Delicious Dish Tuesday, my favorite recipe is […]

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