🥔 Roasted Potatoes with Herbs and Cheese
Ingredients
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2 lbs (about 900g) baby potatoes or Yukon gold, halved or quartered
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3 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder or 3 cloves garlic minced
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1 tbsp fresh rosemary, chopped (or 1 tsp dried)
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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½ cup grated Parmesan cheese (or sharp cheddar for a different twist)
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prepare potatoes:
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Toss the potatoes with olive oil, salt, pepper, garlic, rosemary, and thyme until evenly coated.
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Roast:
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Spread potatoes in a single layer on the baking sheet.
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Roast for 30-40 minutes, flipping halfway, until golden and crispy on the outside and tender inside.
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Add cheese:
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In the last 5 minutes of roasting, sprinkle the grated cheese over the potatoes.
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Return to the oven and let cheese melt and turn slightly golden.
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Garnish & serve:
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Remove from oven, sprinkle with fresh parsley, and serve hot.
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Tips
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For extra crispiness, soak potatoes in cold water for 30 minutes before cooking, then dry thoroughly.
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Use smoked paprika or chili flakes for a spicy kick.
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Swap herbs according to your preference: oregano, basil, or dill work great too.
Want a version with loaded roasted potatoes (with bacon, sour cream, and chives) or cheesy garlic mashed potatoes instead?
