Parmesan Rosemary Crusted Fingerling Potatoes

A great alternative to ordinary French fries, these roasted potatoes tossed with pearl onions are scented with fresh rosemary and Parmesan cheese.

Prep Time: 10 min
Cook Time: 40 min

RECIPE
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Servings:

Yield: 6 Servings

Ingredients:

1 pound fingerling potatoes, washed
1⁄2 cup fresh rosemary, coarsely chopped
1⁄2 cup Parmesan cheese, grated
2 teaspoons salt
2 teaspoons pepper
2 tablespoons minced garlic
1⁄2 cup olive oil
10 ounces raw or frozen pearl onions, washed and tops left on

Allergens:

Milk

Nutritional Information

Vegetarian

Directions:

Preheat oven to 350°F. If potatoes are too big, cut in half; otherwise leave whole.
Combine rosemary, Parmesan cheese, salt, pepper, garlic, and oil in a small mixing bowl. Toss half of the mixture with the potatoes and half with the onions.
Place the potatoes on a baking sheet and roast until partially soft – approximately 20-25 minutes. Mix the onions in with the potatoes. Roast until onions and potatoes are light golden brown and soft in the middle – approximately 20 more minutes.