Quick Rosemary Red Potato Casserole Recipe With Garlic & Parmesan by Elisa Schmitz
Those unassuming bags of red potatoes at the grocery store are side dish gold. I grab one anytime I can so I can make smashed potatoes, boiled new potatoes, garlic red potatoes or this simple red potato casserole recipe with garlic and Parmesan cheese. Because Parmesan makes everything better.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8
- 3 pounds red potatoes, small or medium size (approximately)
- 3 teaspoons minced garlic, or to taste
- 1 teaspoon dried rosemary, or to taste
- 1/2 cup shredded Parmesan cheese, plus 1/4 cup additional for topping
Here's how to make it:
In a large pot or Dutch oven, boil the potatoes until soft, about 10 to 15 minutes. Drain potatoes and place in a large bowl. Add garlic, rosemary and 1/2 cup Parmesan. Add salt and pepper, to taste. Stir to mash and combine. Put mixture into a large casserole baking pan.
Top with remaining Parmesan.
Bake at 350 degrees F for about 20 minutes or until golden brown.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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