Ingredients
Scale
- 1.5 pounds of Yukon Gold or Russet potatoes, cut into 1-inch cubes
- 3 tablespoons of extra virgin olive oil
- 4 cloves of garlic, finely minced
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of dried oregano
- 1/2 teaspoon of paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons of fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with a little oil or line it with parchment paper for easy cleanup.
- Place the cubed potatoes into a large mixing bowl. Pour the olive oil over the potatoes.
- Add the minced garlic, dried oregano, paprika, salt, and pepper to the bowl. Toss everything together until the potatoes are evenly coated with the oil and spices.
- Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not crowded so they can crisp up properly.
- Roast the potatoes for 20 minutes. Remove the pan from the oven and use a spatula to flip the potatoes over.
- Sprinkle the grated Parmesan cheese evenly over the potatoes.
- Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are fork-tender and the cheese is golden and crispy.
- Remove from the oven and garnish with fresh parsley. Serve immediately while hot.
- Cook Time: 40 minutes