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Parmesan Roasted Potatoes 


  • 8 russet potatoes
  • 1/2 cup olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp granulated garlic
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded parmesan cheese


Wash & cut potatoes place in large bowl. Once you have cut all the potatoes fill the bowl with enough water to cover them. Add about 2 cups ice to the bowl & let sit for about 30 minutes. Once potatoes have soaked for 30 minutes - remove from water & pat dry with a paper towel.

Preheat oven to 450 degrees. Place dried potatoes in a large sip top bag with salt, garlic powder, paprika, granulated garlic & pepper - zip closed & shake well to coat potatoes. Add in olive oil, close bag & shake to coat evenly. Remove potatoes from bag & lay in a single layer on a parchment lined baking sheet - it may take more than one baking sheet.

Bake for 35-40 minutes or until potatoes are cooked through & are brown & crispy on the outside. Remove & immediately transfer to a large bowl, add in Parmesan cheese, parsley & chives & toss to coat.

Serve with ranch dressing or ketchup while hot.