Roast Potatoes in Oven
Crispy roasted potatoes tossed with Parmesan and a blend of dried herbs and spices, baked until golden and tender.
Equipment
- Oven
- Large Bowl
- Baking Sheet
- Parchment Paper
- micro grater
Ingredients
Ingredients
- 24 oz. bag 1 1/2 lbsDutch baby yellow potatoes, halved crosswise
- 2 tablespoonsolive oil
- 1/3 cupfreshly grated Parmesan cheese on the micro grater
- 1/2 tsp EACHdried oregano dried basil, paprika, salt, garlic powder
- 1/4 tsp EACHdried thyme pepper
- Fresh parsley for garnish optional
Instructions
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the 24 oz halved Dutch baby yellow potatoes, 2 tablespoons olive oil, 1/3 cup freshly grated Parmesan (use a micro grater), 1/2 teaspoon each dried oregano, dried basil, paprika, salt, and garlic powder, and 1/4 teaspoon each dried thyme and pepper. Stir or toss until the potatoes are evenly coated.
- Arrange the potatoes on the prepared baking sheet cut side down in a single layer, spaced apart so they are not touching.
- Bake at 425°F for 25–30 minutes, or until the cut sides are golden and the potatoes are fork-tender (time will depend on potato size).
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.