And, they were! The potatoes were crispy on the outside and fluffy on the inside. They also held together wonderfully. I think the red potatoes are key for that since they tend to be a sturdier potato. The oregano and parm flavors really came through and this was so easy to throw together. I cut the recipe in half because we didn't need leftovers, but I bet any leftover potatoes would be great topped with fried eggs for breakfast. Thanks Cassie!
Roasted Potatoes with Parmesan and Oregano
As seen on Cassie Craves
3 pounds baby red potatoes, diced
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Preheat the oven to 475 degrees.
Arrange the potatoes in a single layer on a large baking sheet. Sprinkle with salt, pepper, oregano, garlic powder, and Parmesan cheese. Drizzle with olive oil and use your hands to toss the potatoes with the seasonings.
Bake for 25 to 30 minutes, flipping occasionally, until browned and crispy.
Mmm! I am always looking for new ways to roast potatoes, I love the idea of parmesan! Can't wait to try these with dinner, soon!
ReplyDeleteSo glad you liked these -- your potatoes look amazing, so crispy and delicious. I should have halved the recipe myself...It's a little dangerous for me to be around 3 pounds of these bad boys. :)
ReplyDeleteI love roasted potatoes. They are one of my favorite sides. This rendition looks great!
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