New recipes

Parmesan Rosemary Sweet Potato Fries

Parmesan Rosemary Sweet Potato Fries

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The savory aspects of rosemary and parmesan offset the natural sweetness of the potato. They also crisp up nicely if you don't overload the baking sheet and leave no room for flipping.MORE+LESS-


tbsp chopped fresh rosemary


cup freshly grated Parmesan cheese

Hide Images

  • 1

    Preheat oven to 400°F. Line a baking sheet with aluminum foil (preferably the easy release kind).

  • 2

    Peel the sweet potatoes. Cut into strips that are about 1/4 inch wide on each side.

  • 3

    Place the sweet potatoes into a large bowl. Add oil, salt, and rosemary. Stir well to thoroughly coat the fries. Stir in 2/3 of the parmesan. Spread out onto the baking sheet in a single layer. Sprinkle with remaining parmesan.

  • 4

    Cook for 20-25 minutes, turning about halfway through. Fries are done when they are browned around the edges. Transfer immediately to a paper towel lined plate and serve warm.

No nutrition information available for this recipe

Sweet potato Parmesan fries

Prepare the sweet potato chips and transfer to a large resealable food bag, add the oil, seasoning and garlic, seal and chill for up to 8 hours before cooking.

  1. Preheat the oven to 190°C, fan 170°C, gas 5.
  2. Scrub the sweet potatoes but don’t peel them (I like my chips with the skins on). Cut each potato in half lengthways, then into 1cm-thick chips.
  3. Smash the garlic cloves with a flat side of your knife blade, keeping the skins on.
  4. In a bowl, toss the chips together with the smashed garlic and the oil. Crumble in a pinch of salt and ensure the chips are well coated in the oil. Tip them onto a roasting tray and arrange them in a single layer (you may need to use 2 trays). Bake for 35-40 minutes.
  5. Bring the chips out of the oven and carefully use a fish slice to loosen them from the tray. Sprinkle the rosemary and parmesan all over and shake the tray to combine. Return to the oven for 5-10 minutes to allow the parmesan to become crispy. Serve sprinkled with sea salt flakes.

Rosemary Parmesan Sweet Potato

I begin this post with an urgent plea: you must try this. If you like savory sweet potatoes like I do, you’ll go mad for this easy baked sweet potato recipe. You’ll dream about it. I know, because I did.

Due credit goes to my friend and neighbor, Matt, who improvised the sweet potato toppings. He chopped up some fresh rosemary from my herb garden, chives from his garden, and added a pat of butter. I grated parmesan cheese over the top, along with fresh black pepper and sea salt. End result? Magic.

P.s. This recipe inspired me to add rosemary to my Pecan Sweet Potato Casserole. That dish is perfect for the holidays!

Sweet Potato Fries with Rosemary and Parmesan

Kids love fries, and so do I! Sweet potatoes make a perfect food for kids since they are high in vitamin A and have a super-sweet taste. They’re also great for grown-ups as a healthy way to satisfy our inner little fry monster.

Calories per serving: 244 calories

Fat per serving: 4 g fat (0 g saturated)

  • 2 large sweet potatoes, about 2 pounds, peeled
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon minced rosemary
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sweet paprika
  • Non-fat cooking spray
  • Preheat oven to 400° F. Line two cookie sheets with parchment paper or aluminum foil.
  • Slice the sweet potatoes into long matchsticks about 1/4-inch in thickness. Place in a large bowl and mix with olive oil and a 1/2 teaspoon of salt. Spread out the fries in one even layer on the cookie sheet, so they are not touching, (otherwise they will become soggy).
  • Bake for 25-30 minutes until the fries are golden on the outside and soft on the inside. Sprinkle with Parmesan, rosemary, black pepper, and paprika. Bake an additional 5 minutes until the rosemary becomes fragrant. Season with additional salt if needed and serve immediately.

Nutritional Stats Per Serving (6 ounces sweet potato fries): 244 calories, 5 g protein, 47 g carbohydrates, 4 g fat (0 g saturated), 2 mg cholesterol, 7 g fiber, 217 mg sodium.

Recipe Details

Looking for some fantastic, full-flavored fries for your menu? These umami rich, savory flavors, complimented by the natural sweetness of sweet potatoes, take your taste buds to a whole another taste level when we toss them with Parmesan cheese, Lawry&rsquos Seasoned Salt and McCormick Culinary Rosemary. Offer these sensational sweet potato fries as a side dish or even as an appetizer with the Rosemary Balsamic Ketchup for dipping.

Sweet Potato Fries:

  1. Toss sweet potato fries with oil in large bowl, then sprinkle with seasoned salt and rosemary toss to coat well.
  2. Spread in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  3. Bake as directed on package.

Garnish and Serving:

  1. Immediately sprinkle with Parmesan cheese and parsley, turning to coat evenly.
  2. Serve with Rosemary Balsamic Ketchup, if desired.


Our Parmesan Rosemary Sweet Potato Fries, featured in our Flavor Forecast report in 2015, makes 6 servings.

Try our amazing Rosemary Balsamic Ketchup:

1-2 Tablespoons Balsamic Vinegar

1/4 teaspoon McCormick Culinary Rosemary Leaves, crushed

1/8 teaspoon McCormick Culinary Ground Red Pepper

Mix all ingredients in a small bowl until well blended.

  • Recipe type: Sides
  • Cuisine: Californian
  • Prep time: 5 minutes
  • Total time: 25 minutes: 20 minutes cook & 5 minutes prep
  • Calories: 200
  • Sodium: 330 mg
  • Carbohydrates: 24 g
  • Protein: 6 g
Sweet Potato Fries | Ingredients | SERVES 4
Parmesan & Parsley Garnish | SERVES 4
Customize Your Serving Size:

Copyright © 2021 McCormick & Company, Inc. All Rights Reserved.

Michelin-starred chefs share 7 easy potato dishes you can make that aren't french fries

Insider asked Michelin-starred chefs to share their favorite recipe with potatoes.

Pommes fondant will transport you to France, while tortilla Española will make you dream of Spain.

Chefs also gave us their tips and tricks for making the best potato salad and hash browns.

Take your traditional potato salad up a notch by first cooking your spuds in hot chicken broth.

Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this trick takes his favorite potato salad from "everyday to extra special."

"I think of this salad as a bit of a wingman because I take it everywhere with me," he said. "It never fails me at picnics, barbecues, or at my own dinner table."

To make Stone's potato salad for eight, you'll need: 4 pounds of Yukon gold potatoes (peeled, cut into 1 ½-inch chunks), 8 ounces bacon (finely diced), 1 ½ cups low-sodium chicken broth, 2 medium shallots (finely chopped), ⅓ cup cornichons (finely chopped), ¼ cup drained capers, ¼ cup fresh flat-leaf parsley (finely chopped), and ⅓ cup aioli or mayonnaise.

Begin by placing your potatoes in a large saucepan of salted water. Bring the water to a boil over medium-high heat and boil your potatoes for about 10 minutes, until they're just tender.

While your potatoes are boiling, cook your bacon over medium-high heat in a large nonstick skillet for about six minutes, until they're crispy and golden brown. Transfer the bacon to a plate lined with paper towels.

Then, in a small saucepan, bring the chicken broth to simmer over high heat. Add your shallots, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for two to three minutes, until the shallots soften slightly. Remove from heat.

Drain the potatoes in a colander and gently shake them to release any excess moisture. Transfer the potatoes to a large bowl. Add one-third of the broth mixture to your hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about two minutes — until most of it has been absorbed. Repeat two more times, adding just enough of the broth to moisten. The potatoes should break down a bit.

Gently fold the bacon and parsley into the warm potatoes, then gently fold in the aioli or mayonnaise. Season to taste with salt and black pepper. Stone said you can serve the salad warm, at room temperature, or chilled.

Pommes fondant may sound fancy, but this simple dish only takes 10 minutes of prep.

Stone loves using this classic French cooking technique — also known as fondant potatoes — when he's craving taters.

To make Stone's version of fondant potatoes for two, you'll need: 1 large Russet potato, ¼ cup chicken stock, 80 grams unsalted butter, 2 tablespoons grapeseed oil, 2 thyme sprigs, 1 rosemary sprig, and 1 garlic clove (peeled, smashed).

First, trim the sides off the potato to give it a square shape. Cut your trimmed potato lengthways into 3-centimeter-thick slabs, then create potato rounds from the slabs.

Heat your oil over medium-high heat in a small saucepan. Season potato rounds with salt and add them to the pan. Cook the potatoes for about four minutes, until their undersides have turned golden brown.

Turn your potatoes over and add the butter, stock, thyme, rosemary, and garlic. Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer.

Cook your potatoes for 25 minutes, until they're tender. Keep the fondant potatoes warm until you're ready to serve.

A tortilla Española will transport you to Spain at any time of day.

Chris Morgan, who runs Bammy's in Washington, DC, told Insider that tortilla Española is his favorite potato dish "without a doubt."

"Tortilla Española is classically eaten throughout the day," he said. "It's a fun Spanish recipe that you can adapt, and there are fun ways to up the ante with chorizo or different cheeses."

Morgan loves going the classic route. To make his version of tortilla Española, you just need: 4 large Idaho potatoes (peeled and cut into ⅛-inch slices), 4 large eggs, 1 large onion (julienned), and ¾ cup extra-virgin olive oil.

First, heat your olive oil in a sauté pan (Morgan recommends using a nonstick pan) and throw in your potato slices one at a time so they don't stick together. Add your onion on top of the potatoes and slowly cook everything over medium heat, turning the potatoes and onions so they don't burn. Cook until they're just tender.

Drain the oil, saving it for later, and set your potato and onion mixture aside. Wipe out the pan.

Whisk your eggs in a separate bowl until they turn frothy. Add the potato and onions and mix until they're well-coated. Allow to sit for 20 minutes.

Add three tablespoons of the reserved oil to your sauté pan and heat until it just starts to smoke. Throw in your egg and potato mixture and spread so that it forms an even layer in the pan. Lower the heat to medium and shake the pan often to prevent it from sticking.

When the eggs and edges are noticeably beginning to brown underneath, flip the tortilla onto a plate. Add one more tablespoon of your reserved oil to the sauté pan and slide the tortilla back into the pan, cooking the other side for three to four minutes.

Flip the tortilla two more times to help with even cooking and shaping the edges. Remove from the pan and cut into wedges.

Or get your potato fix by serving them in the rösti style inspired by Switzerland.

"In Switzerland, rösti means 'crisp and golden,'" Chef Patrick O'Connell, who runs The Inn at Little Washington, explained to Insider. "The word has become synonymous with the country's famous potato cake."

O'Connell, whose three-star restaurant was also recently awarded the Green Michelin Star for sustainability, loves serving his rösti potatoes with smoked salmon and scrambled eggs for brunch.

"The potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs," he said. "This dish is a lighter and more interesting brunch dish than the usual eggs Benedict."

To make O'Connell's rösti potatoes for six, you'll need: 2 large Idaho potatoes, ½ cup clarified butter, 12 eggs, 12 slices smoked salmon, 5 tablespoons crème fraîche, 2 teaspoons capers, 2 teaspoons red onion (finely diced), 2 teaspoons fresh chives (finely chopped), 2 teaspoons fresh dill (chopped).

Begin by peeling the potatoes and steaming them for 15 minutes. Let them cool, then use a box grater to shred the potatoes. Season the shredded potatoes with salt and white pepper and shape them into six cakes.

In a large skillet, heat half of your butter over medium heat. Place three of the cakes into the skillet and cook them for about five to seven minutes per side. Remove and drain them on paper towels. Repeat the step for the remaining cakes.

To make the scrambled eggs, first whisk your eggs together with 3 tablespoons of the crème fraîche, along with salt and pepper, in a stainless-steel bowl. Then place the bowl over a simmering pot of water, stirring and folding the eggs with a rubber spatula until they're very lightly scrambled.

To serve, place one of your rösti potatoes in the center of each plate. Add two slices of salmon on top, as well as a spoonful of scrambled eggs and a small dollop of crème fraîche. Top everything off with your capers, red onion, chives, and dill.

These Japanese sweet potatoes with a creamy Italian dressing could be a standout side dish, or the star of the dinner table.

"This is definitely our favorite potato recipe, and one of our favorite dishes in general!" Angie Rito and Scott Tacinello, the husband-and-wife team behind Don Angie, told Insider. "We love that the tangy creamy Italian dressing and sumac spice mix both offer acidity to balance the sweetness of the potatoes. The Parmesan and chives add even more savoriness, resulting in a very craveable dish."

To make the Japanese sweet potatoes for six, you'll need: 4 medium Japanese sweet potatoes (scrubbed clean), 2 heads of garlic (sliced in half horizontally), and Kosher salt.

First, place your potatoes and garlic in a large pot and cover with cool water by an inch. Heavily season it with salt ("like seawater") and bring it to a simmer over medium heat. Cook the potatoes for 25 to 30 minutes, until they're fork-tender. Drain the potatoes and set them aside until they're cool enough to handle but still warm.

Then, with a fork, gently break the potato apart into rustic pieces about 1 ½ to 2-inches in size. Add the pieces to a large mixing bowl and toss with 1 cup of potato starch, evenly coating all slides.

"It's important that the potatoes are still warm at this point. The residual heat helps the starch adhere and activates it," Rito and Tacinello told Insider. "This step ensures a very crisp outer coating when you fry the potatoes."

Arrange the potatoes in a single layer on a sheet tray or large plate and place them in the refrigerator to chill for 45-60 minutes.

While your potatoes are cooling, make the spice mixture: Add 2 tablespoons granulated onion, 2 tablespoons granulated garlic, 2 tablespoons kosher salt, 2 tablespoons sugar, 1 tablespoon sumac, and ½ teaspoon dried oregano into a small bowl and whisk everything together until they're evenly combined. Set aside.

You can also make the dressing. Throw ⅓ cup creme fraîche, ¾ cup Kewpie mayonnaise, ¼ cup white wine vinegar, ⅓ cup coarsely grated Parmesan (preferably Parmigiano-Reggiano), 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 ½ teaspoons dried oregano, 2 teaspoons sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ cup of water all into a blender. Mix on high for 30 seconds, until they're well-combined.

Then, with the blender running on slow, slowly drizzle in ⅓ cup extra-virgin olive oil and ½ cup neutral oil (such as vegetable) for about 20 seconds, until they're well-incorporated. Set aside.

To fry your potatoes, first heat 8 cups of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 360 degrees Fahrenheit. Then, working in batches to avoid overcrowding, fry your potatoes for 3-4 minutes, until they're golden brown and crispy. Set them in a large mixing bowl and toss with half of the spice mixture. Repeat the process until all your potatoes are fried and spiced.

Arrange your seasoned potatoes on a serving platter and drizzle with one cup of the dressing, putting the rest in a small side bowl for dipping. Garnish your potatoes with additional Parmesan and chives.

Pro tip: If you want to skip the hassle of frying, Rito and Tacinello said you can achieve a similar (but less crispy) result by cubing your potatoes, tossing them in olive oil, and roasting them in the oven for about an hour at 350 degrees Fahrenheit.

Elevate your morning hash browns with some chives and Parmesan.

"I love a good crispy hash brown, where the outside is nice and golden-brown and the inside is soft," Soo Ahn, chef of the soon-to-be-open Adalina in Chicago, told Insider. "That's why I love hash browns that have been cooked on both sides to give that greater ratio of crispiness to tenderness."

To make Ahn's hash browns, you'll need: 2 peeled potatoes, 6 tablespoons bacon fat, 4 tablespoons grated parmesan cheese, and 2 tablespoons chives (chopped).

First, grate your peeled potatoes and wring out all the excess moisture. Then, pour some of the bacon fat into a pan and turn the heat up to medium-high.

Add your grated potatoes to the pan and season with salt and pepper. After about five to six minutes, once your potatoes are crispy and brown, flip them over and cook for another five to six minutes.

Finish off your hash browns with parmesan and chives. Breakfast is served!

Or skip your usual pancakes for a Korean potato pancake instead.

Suyoung Park, the executive chef of Jungsik in Manhattan, told Insider that this is her favorite recipe with potatoes.

"It's so savory and crispy, and it has a similar taste to a hash brown," she added. "It's very easy and simple — that's the way Korean people love it!"

To make Park's potato pancakes at home, you'll need: 2 medium potatoes (peeled, thinly sliced), ½ medium onion (peeled, thinly sliced), 1 green chili (seeded, thinly sliced), and ¼ carrot (thinly sliced).

Begin by julienning your potatoes and soaking them in cold water for at least five minutes. Park said this step is essential for removing the starch from the potatoes. Then dry them with a kitchen towel.

Mix your green chili, onion, and carrot with ½ teaspoon of salt, 2 tablespoons of flour, and 1 tablespoon of the potato starch. Add your potatoes to the mixture.

Place a pan on medium heat and add plenty of cooking oil. Spread your potato slices onto the pan and cook until they're browned, making sure to turn it over and cook the other side as well.

Park recommends serving your Korean potato pancakes with soy pickles or an easy dipping sauce — just mix equal parts soy sauce, vinegar, water, sugar, and chili powder.

Ingredients of Parmesan Rosemary Fries

  • 2 peeled potato
  • 1 cup refined oil
  • black pepper as required
  • 1/2 tablespoon peppercorns
  • 3 drops truffle oil
  • 1 tablespoon sour cream
  • 1 bunch chives
  • 1 peeled sweet potato
  • salt as required
  • 1/2 tablespoon rosemary
  • 1 tablespoon parmesan cheese
  • 2 tablespoon eggless mayonnaise
  • 20 gm blue cheese
  • 1 bunch powdered celery

How to make Parmesan Rosemary Fries

Step 1 Clean and peel the potatoes

Start by peeling and washing the potatoes and sweet potatoes and then cut these into long fingers. Now, place a pan over low flame and blanch the potato fingers in hot oil for about 8-10 minutes. Then, remove from heat and keep aside to cool.

Step 2 Deep fry the potatoes

In a pan, heat oil over high flame and add the blanched potato fries to the hot oil. Deep fry the sliced potatoes, until they turn crisp and brown. Once done, remove these from the heat and place them on a plate lined with blotting paper.

Step 3 Toss the ingredients and the fries

Next, in a bowl, mix salt, black pepper powder, chopped rosemary, ground peppercorns and grated cheese. Toss the fries in this bowl till they are well coated with the mixture. Drizzle a few drops of truffle oil while tossing them. Once done, transfer the fries in a bowl and garnish with chopped chives and celery powder.

Step 4 Serve the fries with a dip

For the dip, in a bowl, mix sour cream, eggless mayonnaise and blue cheese together. Mix the ingredients well and serve with crispy potato fries to enjoy!

  1. Scrub potatoes clean and slice each potato into 8 wedges.
  2. Place potato wedges in a large bowl. Add a few ice cubes and fill with cold water until all potatoes are covered.
  3. Preheat oven to 450º. Keep potato wedges soaking while oven warms up, at least 15 minutes.
  4. While oven is being preheated add flour, garlic powder, onion powder, rosemary, parmesan cheese, and black pepper to a gallon ziplock bag.
  5. Once oven is to temperature add olive oil to the bottom of a baking sheet ensure the whole bottom is covered in oil.
  6. Drain potatoes and pat any excess water off with a clean towel, you will still want the potatoes slightly damp so the flour mixture sticks to them.
  7. In 3-4 batches add the potatoes to the flour mixture and give the bag a good shake until all of the potatoes are fully coated. Once fully coated carefully line up each potato wedge on the baking sheet so that one of the wedge sides are in the oil. Continue placing the potatoes until they are all in the oil.
  8. Bake for 20 minutes.
  9. Take out and flip each potato wedge so that the top side is now in the oil. Place back in oven and bake for an additional 20 minutes.
  10. Once done baking sprinkle with salt and parsley. Serve immediately.
Nutrition Information:

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Pommes fondant may sound fancy, but this simple dish only takes 10 minutes of prep.

Stone loves using this classic French cooking technique — also known as fondant potatoes — when he's craving taters.

To make Stone's version of fondant potatoes for two, you'll need: 1 large Russet potato, ¼ cup chicken stock, 80 grams unsalted butter, 2 tablespoons grapeseed oil, 2 thyme sprigs, 1 rosemary sprig, and 1 garlic clove (peeled, smashed).

First, trim the sides off the potato to give it a square shape. Cut your trimmed potato lengthways into 3-centimeter-thick slabs, then create potato rounds from the slabs.

Heat your oil over medium-high heat in a small saucepan. Season potato rounds with salt and add them to the pan. Cook the potatoes for about four minutes, until their undersides have turned golden brown.

Turn your potatoes over and add the butter, stock, thyme, rosemary, and garlic. Cover the potatoes in the pan with parchment paper and reduce the heat to a simmer.

Cook your potatoes for 25 minutes, until they're tender. Keep the fondant potatoes warm until you're ready to serve.

Sweet Potato and Parmesan Fries

Yield: serves 6


  • 2 ½ pounds sweet potatoes, washed and cut into ½-inch wedges
  • 10 garlic cloves
  • 4 tablespoons unsalted butter
  • 4 tablespoons extra virgin oil
  • 2 sprigs rosemary, chopped, optional
  • 2 ounces Parmesan cheese freshly grated
  • Salt and freshly ground black pepper to taste


Preheat the oven to 400 degrees F.

In a small saucepan heat the butter and olive oil until the butter has melted. Add the garlic and bring to a low boil, immediately reduce the heat to a simmer and cook for about 5 minutes until the garlic is lightly brown. Shut the heat off.

In a large bowl, toss the sweet potato wedges together with the garlic oil/butter until they are all well coated. Tip them onto a prepared roasting tray and arrange them in a single layer. Bake for about 30 minutes.

Bring the chips out of the oven and carefully loosen them from the tray. Sprinkle the rosemary and Parmesan all over and shake the try to combine. Return to the oven for another 5 minutes or so to become crispy.