Tasty Parmesan Potatoes

These potatoes are really simple to make.  For this recipe, I used Yukon Gold potatoes because they provided a nice firm crispy texture on the outside when baked, but were soft on the inside.

Here is what you will need:

• Bag of Yukon Gold potatoes (I used approximately 4 large potatoes from the bag)
• knife
• cutting board
• baking sheet
• parchment paper
• olive oil (just enough to coat the potatoes)
• dried spices 1 tbsp (you can use whatever spices you prefer, for this batch I used rosemary, thyme, pepper, and garlic)
• freshly ground pepper 1 tsp
• garlic powder 1 tbsp
• parmesan/romano grated cheese - I used a parmesan romano blend cheese, it has a little more of a sharp flavor than just plain parmesan, but if you really want to go all fancy, get some fresh Parmesano Reggiano instead.  I stick with the sprinkle cheese because it's cheap and its what I had on hand.
• plastic freezer/storage bag  - I used a large ziplock type of bag to mix up the olive oil and spices with the potatoes, plus its a lot less messy than mixing it with your hands in a bowl.

To start, preheat your oven to 400 degrees.  While you are waiting, rinse off the potatoes in a colander.

I then cut them up into wedges, first I would cut a potato in half, then cut that half in half again, then slice into smaller pieces.

Once you have all your wedges cut, you can place them in the plastic bag and then add enough olive oil to coat your potatoes.  Next, you add your spices.  I always make sure that whatever spices I'm using, that I always add some garlic along with it.  The garlic goes really well with the parmesan cheese.

This is just the standard grated cheese that you find on the shelf at the local grocery store.  I tend to stick with the Parmesan and Romano blend because it will give you a sharper flavor than just plain Parmesan cheese.

Once everything is shaken up well in the bag, you can then pour the contents on a baking sheet covered in parchment paper.  

Now you can liberally sprinkle with the parmesan/romano cheese or Parmesano Reggiano if you prefer.  I tend to be overly generous with the cheese! Bake at 400 degrees for about 25 minutes.

When you pull them out of the oven, they should be a lovely golden color.  The parmesan/romano cheese gets all crispy which provides a nice texture on the outside, and it is delicious!  Let me tell you, these are way better than french fries and better for you because they are baked and not fried.  I'm definitely adding this to my regular rotation of meals.