Potatoes are one of the most versatile foods and a beloved staple in most of our diets! These Roasted Potatoes are our absolute favorite -- they're seasoned with a few spices and topped with freshly grated Parmesan cheese fresh out of the oven. Roasting the potatoes at a high temperature results in a crispy exterior and delightfully light and fluffy interior.
Servings 6 servings
- 2 pounds Yukon gold potatoes peeled if desired (I leave peel on)
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 3/4 teaspoon freshly cracked pepper
- 1 and 1/2 teaspoons paprika
- 1 teaspoon roasted garlic powder
- 1/4 cup freshly grated Parmesan cheese
- Optional: fresh finely diced parsley
PREP: Preheat the oven to 425 degrees F. Line an extra-large sheet pan (15x21 inches) or 2 large sheet pans with parchment paper (I don't recommend foil; parchment paper is important for even baking!) Set aside.
POTATOES: If desired you can peel the potatoes,but I leave the peel on. Thoroughly scrub and then dry the potatoes. Cut potatoes evenly into 1/2-inch cubes and place on the prepared sheet pan(s). Drizzle 3 tablespoons olive oil over everything and then sprinkle on 1 teaspoon salt, 3/4 teaspoon pepper, 1 and 1/2 teaspoons paprika, and 1 teaspoon garlic powder. Toss with your hands to evenly coat everything. You can stir this all together in a large bowl, but I like saving dishes and want to make sure all the spices end up on the potatoes.
BAKE: Separate the potatoes quickly with your hands to make sure they aren't touching or overlapping; this will cause them to steam instead of roast (less flavor; not as crispy). Bake for 10 minutes; then remove and flip the potatoes. Bake for another 10 minutes, and remove and flip the potatoes again. Repeat the baking and flipping twice more, for a total of 30 minutes baking time. Pierce with a fork to test for doneness. This is right around 35 minutes for me but may vary if your potatoes are larger or smaller.
FINISHING: Remove pan(s) from the oven and let cool for 2-3 minutes. Grate Parmesan cheese directly over the potatoes (I like using a microplane to get a really light yet even dispersion of cheese). If you choose to not use the Parmesan cheese, you may want to add an extra sprinkle of salt as the Parmesan does add some additional saltiness. If you have some fresh parsley and like herbed potatoes, sprinkle over the potatoes; this is optional.
Serving: 6servings | Calories: 209kcal | Carbohydrates: 26.7g | Protein: 3.5g | Fat: 10g | Cholesterol: 2.4mg | Sodium: 439.6mg | Fiber: 2.9g | Sugar: 0.4g