Roasted Rosemary Parmesan Potatoes

Roasted Rosemary Parmesan Potatoes

by Brava Chef Annie


Servings 4

Active Time:

~3 min

Total Time:

~21 min

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.


  • 4½ cups chopped Yukon Gold potatoes (1-inch pieces) (about 1½ lbs)
  • 2 teaspoons chopped fresh rosemary
  • ⅓ cup grated Parmigiano-Reggiano, plus more for serving if desired

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper

flaky sea salt


Brava metal tray

Microplane® grater or box grater

mixing bowl

Nutrition Information

Allergens: Milk


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  1. 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. 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.