Oven roasted potatoes are the easiest, tastiest side dish. Better than fries and healthier too.
The addition of Parmesan and garlic to this oven roasted potatoes recipe gives a crispy crust to the potato wedges. This is a side dish I serve about once a week and everyone loves it.
How To Make Oven Roasted Potatoes
You’ll want to cut the potatoes into wedges about 2” pieces. With larger Yukon Gold potatoes try slicing them in half on the long side. Then place the potato cut side down, slice in half again and then into cross sections. See picture below.
Grate the Parmesan cheese. Add a glug of olive oil onto the potato wedges, sprinkle with kosher salt, pepper and garlic powder. Pop in oven for about 20 minutes.
You can substitute garlic salt for the garlic powder, if so reduce the kosher salt by half.
Check the oven roasted potatoes after 20 minutes, when you see a nice golden color on the underside of the potatoes, add the grated Parmesan cheese and cook for another 5 minutes. Done!
What Kind Of Potato For Oven Roasted Potatoes?
I like to use Yukon Gold potatoes for their buttery richness. Small red potatoes and fingerling potatoes are good choices too. Fingerlings have that buttery taste too but are more expensive and harder to find.
How To Make Oven Roasted Potatoes Easy To Take On The Go
Roasted potatoes make a healthy snack and are easy to take on the go. I like to use parchment bags if you will be holding the potatoes as you walk. A plastic baggie is hard to hold if the potatoes are warm whereas the parchment bag gives a little heat protection. If you will be eating them at a desk then a Tupperware type container and fork are best.
Add a little ranch dressing on top of the potatoes to liven them up.
Oven Roasted Potatoes With Garlic & Parmesan
Oven roasted potatoes are one of the easiest, tastiest side dishes you can make
Ingredients
- 2 pounds Yukon Gold potatoes cut into 2" wedges
- 2 Tablespoons Extra virgin olive oil
- 1/2 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1 cup Parmesan cheese shredded
Instructions
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Preheat the oven to 400 degrees.
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Cut potatoes into 2" wedges. If you have small potatoes just cut in half.
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Spread the potato wedges in one layer on a baking sheet. Add a glug of olive oil. Use a spatula to flip the potatoes and coat them evenly with the olive oil.
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Sprinkle the potatoes with garlic powder, kosher salt and pepper.
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Bake for about 20 minutes, until the bottom side of the potatoes are golden. Shred Parmesan cheese while the potatoes are cooking.
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When the potatoes have a nice golden color on the underside, add the Parmesan cheese and cook for an additional 5 minutes.
Recipe Notes
You can substitute the garlic powder with garlic salt. If so, reduce the kosher salt to 1/2 teaspoon.
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