Rosemary Garlic Potatoes (take 2)

I have made these potatoes for a looong time.

I just started using the mandolin to cut them – and WOW what a difference!!

Here is my original recipe:

https://www.cookiesandcurtains.com/2013/01/12/rosemary-garlic-roasted-potatoes/

However, now I cut the potatoes up with the mandolin, so much easier. I then spread them directly onto a greased pan. I put garlic olive oil and regular olive oil all over the potatoes. I do *not* mix. I then sprinkled chopped rosemary on the top. I bake in a preheated 450-475 oven til crispy and brown.

Fresh snipped rosemary

I remove from oven, and then spread fresh grated (with a microplanar) parmesan cheese over the top, and pop back into the oven for about 3-4 minutes.

They are DELICIOUS!

Friends last night told me they were every bit as good as french fries 🙂