September 27 2020
When my cousin Ellen tells me emphatically that "you have to try this recipe", she's never been wrong! This was one of those recipes and it has become my all-time favorite roasted potato recipe. It has such delicious flavors, and crispy little bites...it's so hard to resist eating the entire platter! Who cares about anyone else...I want them all!!! Okay, that was my dark side speaking, my inner glutton, but what can I say...I speak the truth when it comes to these taters. So darn addicting!
Just cut up your potatoes into small diced pieces. I prefer Yukon Golds so that I don't have to peel them (and the skins are delish!). Toss them with olive oil, spices and parmesan cheese and then roast them. That's all there is to it!
Be mindful that if you end up with too many potatoes and there isn't ample space between the pieces on the sheet pan, they will steam and you'll never have the crispy edges. If that's the case, just use two baking sheets and separate out the pieces so that there's a little bit of space between the pieces, as in my photos above.
I highly recommend adding the Parmesan cheese. I offer it as an option, in case you are dairy-sensitive or vegan, but it really makes these potatoes!
Makes: 4 servings
Prep Time: 5 minutes Cook Time: 45 minutes
Total Time: 50 minutes
4 large Yukon Gold potatoes, cut into ½ inch dice
3 tbsps olive oil
3 tsp paprika
2 1/2 tsp granulated garlic
1 tsp kosher salt
3/4 tsp freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese, optional
Preheat your oven to 425°F. Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, paprika, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the Parmesan cheese, if desired.
Transfer the baking sheet into the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
Remove from oven, dust with extra salt and Parmesan cheese as needed and serve.
Recipe from Gaby Dalkin