Ingredients
Scale
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, toss potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the sheet and roast 25-30 minutes, flipping halfway, until edges are crispy and golden.
- Sprinkle with Parmesan cheese during the last 5 minutes of baking for a bubbly crust.
- Garnish with parsley and serve hot.
Notes
- For extra crispiness, parboil potatoes for 4 minutes before roasting, then dry well.
- Replace Parmesan with Pecorino for a sharper cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Method: Baking/Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (150 g)
- Calories: 210 Kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
