Cheesy Roasted Potatoes
A simple and delicious comfort food that brings warmth and satisfaction to any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Peel if desired, but leaving the skin on adds a rustic touch.
Oil
- 1/4 cup Extra Virgin Olive Oil Adds richness and helps achieve crispiness.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Essential for a gooey, cheesy layer.
Seasoning
- 1 teaspoon Garlic Powder Adds savory depth to the dish.
- 1 teaspoon Salt Adjust based on taste preferences.
- 1/2 teaspoon Freshly Ground Black Pepper Adds a subtle kick.
Herbs
- 2 tablespoons Chopped Fresh Parsley or Chives Optional for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes if desired. Cut them into uniform cubes, approximately 1-inch in size.
- In a large mixing bowl, combine the cut potatoes with olive oil, salt, pepper, and garlic powder. Toss them well to coat evenly.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
- Once golden-brown, remove from the oven and sprinkle shredded cheddar cheese over the hot potatoes.
- Return to the oven for an additional 5-7 minutes until the cheese is bubbly and slightly golden.
- Let cool for a couple of minutes, then garnish with fresh herbs if using. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.