I love good roast potatoes, it’s about my favorite way to have them ever since I discovered the fine art of cutting them up and shaking them in a bag of olive oil and onion soup mix. This is not to say I don’t love them plenty of other ways, of course. But I love cheesy roast potatoes.
I had run across a handful of videos with cheesy roast potatoes, and I wanted to try it but none of the ones I ran across seemed to quite be what I was looking for. So I decided to experiment. With any cooking experiment the results can be mixed, but I’m happy to say this dish came out exactly the way I was hoping, first time. They were savory and the edges of the cheese had a yummy crispy crunch. Of course, potatoes are a pretty easy food to make, but still. I present it here for you.
- 1.5 lb bag petite gold potatoes – I used these, but any similar brand will be fine.
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tablespoon dried rosemary (leaves is fine)
- 1 cup+ of shredded cheese
- Dried parsley
- Olive oil
(Note: For the cheese I used Kraft Italian 5-cheese blend shreds, because I like those flavors. You can do this with just parmesan if you prefer. I’ve even seen this type of recipe done with regular parmesan sprinkles like you put on pasta – If you use dry sprinkle cheese start out with half a cup when mixing it with the seasonings and adjust the amount up if you need to.)
Preheat oven to 450.
Cut the petite potatoes in half, and then score them on the cut side in a crosshatch. You want to aim for not cutting all the way through, but if you do it’s not a very big deal. You can still put them together in the baking dish.
I used a 13×9 glass baking dish, though if you’re doubling the recipe you can certainly use a larger baking dish or even a sheet pan. In your baking dish, put in the salt, pepper, garlic powder, and rosemary, then drizzle in some olive oil. No set amount here, but you want to be able to coat the ingredients.
Next, add in about a cup of the shredded cheese, and stir it around to get it good and coated with the oil and seasoning mixture. You can add a little more olive oil if you need to, to get everything mixed and coated. Once it’s pretty well mixed and coated, spread it evenly in the bottom of the dish. As mentioned above, if you’re using dry grated parmesan start out with half a cup of cheese, and adjust upward from there if necessary.
Lay your scored potato halves in the baking dish, scored side down. You can arrange them very closely together. Then, brush them with a little more olive oil.
Sprinkle some more cheese shreds over the potatoes (however much you would like, up to you), and sprinkle on the dried parsley to your preference.
Bake 20 minutes at 450, and enjoy your cheesy roast potatoes!