Roast Potatoes in Oven
This Roast Potatoes in Oven recipe delivers crispy, golden-brown potatoes with a flavorful herb and Parmesan crust. Perfectly simple and irresistibly delicious!
Equipment
- Large Mixing Bowl
- Cutting Board
- Knife
- Baking Sheet
- Spatula
- Tongs
- Microplane grater
Ingredients
- 24 oz. Dutch baby yellow potatoes halved crosswise
- 2 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) to ensure a crispy texture.
- Rinse the Dutch baby yellow potatoes under cold water. Halve them crosswise and place them in a large mixing bowl.
- Drizzle the olive oil over the halved potatoes. Sprinkle in the dried oregano, dried basil, paprika, salt, garlic powder, dried thyme, and pepper. Toss until well coated.
- Using a microplane grater, freshly grate the Parmesan cheese into the bowl with the potatoes. Toss again to evenly distribute the cheese.
- Spread the seasoned potatoes in a single layer on a baking sheet, ensuring enough space between pieces.
- Roast in the oven for 25-30 minutes, flipping the potatoes halfway through for even browning.
- Check for doneness: potatoes should be golden brown and crispy outside, and tender inside. Roast longer if needed.
- Remove from oven, let cool slightly, garnish with fresh parsley if desired, and serve warm.
Notes
- Use Yukon Gold or red potatoes as a substitute if Dutch baby yellow potatoes are unavailable.
- For a dairy-free option, try Pecorino Romano or nutritional yeast instead of Parmesan cheese.
- Store cut and seasoned potatoes in the fridge up to 24 hours before roasting for convenience.
- Leftover roast potatoes keep well in the refrigerator for up to 3 days; reheat in the oven to retain crispiness.
- Add cayenne pepper or chili flakes to seasonings for a spicy kick.