Potatoes are the best. Fried, roasted, mashed, you name it. I love potatoes, but one of my biggest pet peeves is underdone potatoes. Nothing worse than biting into a piece of potato and have it be raw in the middle. No, thank you! Whenever my husband decides to play around with the grill or his smoker, I start making these Parmesan roasted potatoes. They have crispy edges on the outside and are practically mashed potatoes on the inside. For an indecisive person like me, this checks off all the boxes. I've made these for holiday dinners as well and my kids are guaranteed to ask for seconds or thirds! Considering this is so easy to make, I call that a mom win for sure.
Ingredients
2 lbs yellow baby potatoes
3 tsp sea salt (divided)
1/3 cup extra virgin olive oil
1 tsp black pepper
1 tbsp onion powder
2 tsp garlic powder
1/3 cup shredded Parmesan
Dried parsley for garnish
Directions
Wash potatoes thoroughly then rinse and cut into quarters while leaving the skin on. Place potatoes in a large bowl and soak with water and 1 tsp salt for 30 minutes. This will remove extra starch and help make the potatoes nice and fluffy when roasted.
Preheat the oven to 400.
Rinse potatoes and transfer them to a large mixing bowl. Add 2 tsp salt, olive oil, black pepper, onion powder, and garlic powder. Toss until potatoes are well coated.
Pour potato mixture into a parchment lined baking sheet. Make sure the potatoes are in a single layer, otherwise roast using 2 baking sheets.
Roast potatoes for 35-45 minutes, flipping them halfway though. Check for doneness by piercing a piece of potato with a fork. If not done, continue roasting and checking in 5 minute increments.
When potatoes are done, take out of the oven and place into a large bowl. Toss with Parmesan and parsley. Serve immediately.
Recipe adapted from: Damn Delicious
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