Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Lemon, Rosemary & Parmesan Roasted Smashed Petite
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Microplane
- Pastry brush
- Colander
- Pot
- Baking sheet
- Parchment paper
- Aluminum foil
- Fork
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
- Serving platter
Ingredients
- 1 1/2 pounds red and yellow petite potatoes
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup grated Parmesan cheese
- 1 tbsp roughly chopped fresh rosemary ((or 1 tsp dried))
- zest of 1 lemon
- 1/2 cup plain nonfat Greek yogurt
- 3 tbsp sliced green onion tops
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