Crispy Italian Roasted Potatoes (The Best Roasties Ever)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Start with Yukon Gold potatoes, cut off any blemished areas, and leave the skin on.

Cut the potatoes into about 1-inch cubes.

Slice a red onion into half rings.

Halve cherry tomatoes or add them whole if preferred.

Add canola oil, a liberal sprinkling of salt, and black pepper to the bowl.

Add a generous amount of oregano to the mixture.

Toss the potatoes, onions, and tomatoes in the bowl until evenly coated.

Line a baking sheet with parchment paper.

Dump the vegetable mixture onto the parchment-lined sheet and spread it out.

Grate real parmesan cheese over the top using a microplane or vegetable peeler.

Preheat the oven to 425°F (220°C) and bake for 30 minutes.

Check that the potatoes are soft and the tomatoes are shriveled after 30 minutes of baking.

Remove from the oven; the parmesan should be browned and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens