Italian Roasted Cheesy Potatoes


5 from 4 reviews


Units Scale
  • 1 1/2 lb baby potatoes (halved )
  • 3 T olive oil
  • 1 T minced garlic
  • 1 t paprika
  • 1 t dried rosemary
  • 1 t salt
  • 1/2 t garlic powder
  • 1/4 t black pepper
  • 1 C finely shredded Italian-style cheese
  • 23 T grated Parmesan cheese
  • 23 T freshly chopped basil (optional)


  1. Preheat oven to 425 degrees.
  2. In a large bowl toss together potatoes, garlic, paprika, rosemary, salt, garlic powder and pepper until combine.
  3. Line a large baking sheet with foil. Place the potatoes cut side down in a single layer on the baking sheet.
  4. Roast potatoes for 25 minutes. Flip and continue to roast for another 5-10 minutes longer
  5. Push potatoes together. Sprinkle with shredded cheese and bake for a few minutes longer until cheese is melted.
  6. Remove from oven. Sprinkle with parmesan cheese and chopped basil. Cool for a few minutes before serving. 


I love to use The Little Potato Company Potatoes. They cook great and the perfect size. For this recipe I used the Dynamic Duo Red and Yellow Creamer Potatoes. 

Reynolds non-stick aluminum foil is great! I love to use this for roasting potatoes. The potatoes don’t stick and it’s easy clean up!