Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon garlic powder (or 4 cloves minced garlic)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, wash your potatoes thoroughly. Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial because moisture is the enemy of crispiness. Cut the potatoes into uniform 1-inch cubes to ensure even cooking.
- In a large mixing bowl, combine the potato cubes with olive oil, garlic powder, dried oregano, smoked paprika, salt, and pepper. Toss everything together until every piece of potato is well-coated. Finally, add the grated Parmesan cheese and toss gently once more so the cheese sticks to the oiled surfaces.
- Spread the potatoes out in a single layer on a large baking sheet. Ensure they are not touching; if the pan is crowded, the potatoes will steam rather than roast. Place the pan in the oven and roast for 35 to 40 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure they brown evenly on all sides.
- Once the potatoes are deep golden brown and the cheese has formed a crispy crust, remove the tray from the oven. Immediately sprinkle the fresh chopped parsley over the hot potatoes. Transfer them to a serving bowl and serve warm while they are at their maximum crunch.
- Cook Time: 50 minutes