Italian Roasted Cheesy Potatoes
Ingredients
- 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
- 2–3 T grated Parmesan cheese
- 2–3 T freshly chopped basil (optional)
Instructions
- Preheat oven to 425 degrees.
- In a large bowl toss together potatoes, garlic, paprika, rosemary, salt, garlic powder and pepper until combine.
- Line a large baking sheet with foil. Place the potatoes cut side down in a single layer on the baking sheet.
- Roast potatoes for 25 minutes. Flip and continue to roast for another 5-10 minutes longer
- Push potatoes together. Sprinkle with shredded cheese and bake for a few minutes longer until cheese is melted.
- Remove from oven. Sprinkle with parmesan cheese and chopped basil. Cool for a few minutes before serving.
Notes
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!