Roasted Parmesan Potatoes

Last night I made these absolutely delicious potatoes. We were eating the chicken from the other night and I had to spice up the leftovers. I made these potatoes and our favorite roasted brussels . Seriously these potatoes were kind of perfect. They hit the spot and after all what more can we get so excited about these days? Try them — the’re delicious. Instead of fairly boring baked potatoes I did this. I had all ingredients in the house including a bag of potatoes that I bought. The Parmesan is what makes it for sure but the paprika doesn’t hurt any either.

*Just a note I halved this recipe for the two of us.

Ingredients:

4 Large Yukon Gold Potatoes or any Potato really–diced into 1/2″ cubes

4 Tablespoons Olive Oil

3 Teaspoons Paprika

3 Teaspoons garlic powder

1 – 2 Teaspoons Kosher Salt — I probably used 1 on the 2 Potatoes

3/4 Teaspoon Freshly Ground black pepper

4 Tablespoons Grated Parmesan Cheese for the win

Instructions:

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Baking sheet should be large enough to hold potatoes without crowding. (see photo)

I placed the cubed potatoes in a large bowl and tossed with the olive oil, paprika, garlic powder, parmesan, kosher salt and pepper. I toss till the seasonings are evenly combined and that’s why I do it first in a bowl. I always do this even with my vegetables before roasting.

Pour out onto baking sheet.

Transfer the potatoes into pre-heated oven and bake for 20 minutes and then remove from the oven and toss the potatoes as best you can with tongs or spatula. Don’t worry about this if you don’t get every one. Put back in the oven and cook for another 20 minutes. I then tossed them one more time and placed back in the oven for another 10 minutes or so until they were golden crispy. All ovens vary. Total cook time anywhere between 50 and 60 minutes.

Remove from oven and my potatoes needed no extra salt or seasonings –they were perfection on a plate!

 

 

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