Quick Rosemary Red Potato Casserole Recipe With Garlic & Parmesan by Elisa Schmitz
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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.
This easy potato casserole recipe is made more savory with garlic and rosemary. Serve it as a winning side dish with any chicken, turkey or beef dinner.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8
Ingredients
- 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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