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Parmesan Roasted Potatoes

Parmesan roasted potatoes are tossed with olive oil, garlic powder, and finely grated cheese, then oven-roasted until browned and tender. A single layer on the baking sheet helps the potato chunks roast evenly.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 213
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb potatoes Yukon Gold, scrubbed and cut into 1-inch chunks
  • 3 tbsp olive oil
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil, Parmesan, garlic powder, salt, and pepper until evenly coated.
  4. Spread the potatoes in a single layer on the baking sheet.
  5. Roast for 35 to 40 minutes, turning the potatoes once halfway through, until browned and tender when pierced with a fork.
  6. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For even browning, spread the potatoes in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended for the best texture. For a dairy-free option, use a plant-based Parmesan-style cheese.