Crispy Parmesan Roasted Potatoes

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THE RECIPE

Crispy Parmesan Roasted Potatoes

INGREDIENTS

• 1 1/2 pounds yukon gold potatoes, halved or cut into wedges

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

PARMESAN MIXTURE

• 1/2 cup / 50 grams freshly grated parmesan

• 1/2 teaspoon garlic powder (or substitute with onion powder)

• 1/2 teaspoon dried oregano (thyme works too!)

• 1/2 teaspoon paprika

• 1/4 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Prepare the Parmesan Mixture: Mix all of the ingredients for the parmesan mixture in a bowl and then set aside.

3. Drizzle oil in cast-iron skillet or 22 x 33cm / 9 x 13" glass baking dish and tilt to spread all over the base.

4. Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon of oil; toss until potatoes are lightly coated. Sprinkle potatoes with the Parmesan mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared skillet/baking pan.

5. Bake the Potatoes: Transfer the potatoes to the oven and bake for 15 to 20 minutes. Turn the potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes.

6. Serve: Top with extra parmesan and/or green onions, if desired. If desired, serve with sour cream or your favorite dipping sauce. Enjoy!

NOTES

• Make Ahead Notes: Cool the potatoes then refrigerate. Place in a baking pan cheese side up and bake at 400F/200C for 5 minutes or until just heated through and cheese is crispy again.