Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil; lightly grease if using foil.
- Place potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 5-7 minutes until just tender. Drain thoroughly.2 lbs Russet or Yukon Gold Potatoes, to taste Salt
- Return drained potatoes to the hot pot. Cover with a lid and gently shake for about 30 seconds to rough up the edges.2 lbs Russet or Yukon Gold Potatoes
- Drizzle olive oil over potatoes. Add minced garlic, dried rosemary, paprika (if using), salt, and black pepper. Toss gently until evenly coated.¼ cup Olive Oil, 4-5 cloves Garlic, 1 tsp Dried Rosemary, ½ tsp Paprika, to taste Salt, to taste Freshly Ground Black Pepper
- Sprinkle half of the freshly grated Parmesan cheese over the potatoes. Toss again to ensure even adherence.½ cup freshly grated Parmesan cheese
- Spread potatoes in a single layer on the prepared baking sheet, ensuring space between each piece. Use a second sheet if necessary.2 lbs Russet or Yukon Gold Potatoes
- Roast in the preheated oven for 20 minutes.
- Remove from oven, carefully flip potatoes, and sprinkle with the remaining Parmesan cheese.½ cup freshly grated Parmesan cheese
- Return to oven and continue roasting for another 15-20 minutes, or until deeply golden brown and crispy.
- Transfer to a serving dish, garnish with fresh chopped parsley, and serve immediately.2 tbsp fresh Parsley
Notes
For extra crispness, preheat your baking sheet in the oven before adding the seasoned potatoes. This immediate contact with a hot surface helps achieve a perfect golden crust faster.
