Breakfast Potatoes with Rosemary and Parmesan

Start your day with crispy breakfast potatoes infused with rosemary and topped with parmesan for a savory kick.

Ingredients

• 1 1/2 pounds red potatoes, diced
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup parmesan cheese, grated

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced red potatoes, olive oil, rosemary, garlic powder, salt, and black pepper. Toss well to coat the potatoes evenly.
3. Spread the potatoes in a single layer on a large baking sheet.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and crispy.
5. Remove the potatoes from the oven and sprinkle the grated parmesan cheese over the top.
6. Return to the oven for an additional 5 minutes, or until the cheese is melted and lightly browned.
7. Serve warm, garnished with extra rosemary if desired.

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