So if you’re looking for a new way to spice up your tired old baked potatoes or simple homemade french fries, these herb and parmesan roasted potatoes may be just what you need.
I like my roasted potatoes super crispy, so I leave mine in the oven for a bit longer than the original recipe calls for–but feel free to leave them in for as little (but not too little or they’ll be raw!) or as long as you’d like.
HERB AND PARMESAN ROASTED POTATOES
2 russet potatoes (medium size)
2 large red potatoes
¼ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese
- Preheat the oven to 375°F. Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (¼ of an inch is a little too thick; about 1/8 of an inch is a good size if you like them more crispy) so they cook evenly. Place the potato slices in a large bowl.
- Add the herbs and spices to the bowl with the potatoes. Then add the olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes (If you don’t mind messy hands, use your hands–it works the best).
- Lay the potatoes on a baking sheet. Try to lay the potatoes as flat as possible rather than stacking the potatoes on top of one another. Sprinkle the parmesan cheese on top.
- Bake for about 20 minutes, or until the thinnest pieces are a golden color (I leave mine in for about 30 minutes so the potatoes get extra crispy).
- Serve warm.