Roasted Garlic Idaho Potatoes
Delightful roasted Idaho potatoes tossed with garlic powder, olive oil, and Parmesan cheese, resulting in a crispy exterior and fluffy interior, perfect for any meal.
Ingredients
Main Ingredients
- 4 large Idaho potatoes Peeled and wedged
- 3 tablespoons olive oil Golden and fragrant
- 1 teaspoon garlic powder Adds robust aroma
- 1/2 teaspoon paprika For color and subtle kick
- 1/4 teaspoon salt To enhance flavor
- 1/4 teaspoon black pepper To taste
- 1/4 cup grated Parmesan cheese For melting on top
- as needed fresh parsley For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the peeled and wedged Idaho potatoes with olive oil until they are fully coated.
- Add garlic powder, paprika, salt, and black pepper, mixing well to evenly coat the potatoes.
Cooking
- Spread the seasoned potatoes in a single layer on a baking sheet, ensuring space between each wedge.
- Bake for 25-30 minutes or until golden brown and tender, flipping halfway through for even browning.
- Sprinkle the grated Parmesan cheese over the hot potatoes and return them to the oven for an additional 5 minutes to melt the cheese.
Serving
- Garnish with freshly chopped parsley and serve immediately.
Notes
For extra crispy potatoes, soak wedges in cold water for 30 minutes before roasting. You can adjust paprika for heat preference, or use fresh minced garlic instead of garlic powder.