Description
Crispy, flavorful oven roasted potatoes coated with olive oil, Italian seasoning, and Parmesan cheese. This easy and quick side dish is perfect for any meal, delivering a deliciously golden finish with a cheesy topping.
Ingredients
Scale
Potatoes
- 2 large potatoes (scrubbed)
Seasoning and Oil
- 3 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt and pepper, to taste
Topping
- 6 Tbsp Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 450ºF (232ºC) and line a rimmed baking sheet with aluminum foil to prevent sticking and ease cleanup.
- Slice Potatoes: Slice the potatoes into very thin slices, about 1/4 inch thick. Place the potato slices into a gallon-sized ziplock bag for easy seasoning.
- Season Potatoes: Pour the olive oil, Italian seasoning, and salt into the ziplock bag with the potatoes. Seal the bag and toss everything gently to evenly coat all the potato slices.
- Arrange on Baking Sheet: Spread the coated potato slices in a single layer on the prepared baking sheet to ensure even roasting and crispness.
- First Bake: Bake the potatoes in the preheated oven for 20 minutes or until they become lightly browned and start to crisp.
- Add Parmesan Topping: Remove the baking sheet from the oven, sprinkle a generous 6 tablespoons of Parmesan cheese evenly over the potatoes.
- Final Bake: Return the potatoes to the oven and bake for an additional 5 minutes, allowing the Parmesan cheese to melt and form a golden, savory crust.
Notes
- For extra crispiness, you can flip the potato slices halfway through the initial 20-minute baking time.
- Feel free to use other herbs like rosemary or thyme instead of Italian seasoning for a different flavor profile.
- If you prefer, substitute Parmesan with Pecorino Romano for a sharper taste.
- Make sure the potato slices are thin but not too fragile to avoid breaking during tossing and baking.
- Serve immediately for the best texture and flavor, as roasted potatoes tend to soften upon standing.
