Ingredients
2 lbs Yukon Gold or Russet potatoes, washed and cut into long halves or wedges
3 tbsp olive oil or melted butter
3/4 cup grated Parmesan cheese (grated finely for best crusting)
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning or dried oregano
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp freshly cracked black pepper
2 tbsp finely chopped fresh parsley (for garnish)
Instructions
1. Prep & Season Oil: Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
2. Coat Potatoes: Toss the potato halves in the seasoned oil until evenly coated.
3. Build the Crust: Pour grated Parmesan cheese onto the bottom of a parchment-lined baking dish or sheet pan, spreading it into an even layer. Press the cut side of each potato wedge firmly down into the Parmesan so a thick cheese layer sticks to the surface.
4. Roast: Arrange all potato halves cut-side down on the baking pan. Bake for 35 to 40 minutes until the potatoes are tender on the inside and the cheese crust on the bottom is golden brown and crispy.
5. Rest & Serve: Let rest for 5 minutes before removing from the pan so the cheese crust sets. Garnish with chopped fresh parsley and serve hot.