Roasted Potato Recipe
These Roasted Potatoes are a game-changer (just look at the photos!)! As an expert in creating flavorful, foolproof recipes, I’ve perfected the technique for achieving the crispiest, most caramelized, flavor-packed exterior with an irresistible creamy interior. See the post for key ingredients, step-by-step photos, expert tips, and variations that make this dish a must-try for any home cook.
Servings 4 -5 servings
Ingredients
- 24 oz. bag (1 ½ lbs) Dutch baby yellow potatoes, halved crosswise
- 2 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese (on the micro grater)
- 1/2 tsp EACH dried oregano, dried basil, paprika, salt, garlic powder
- 1/4 tsp EACH dried thyme, pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add all the ingredients (except fresh parsley) to a large bowl and stir until evenly coated.
- Add the potatoes to the baking sheet and turn cut side down in an even layer spaced apart so they aren't touching.
- Bake at 425°F for 25-30 minutes or until fork tender and golden (will depend on actual size).
- Season with freshly cracked salt and pepper to taste (taste first!), garnish with parsley (optional) and serve warm.