Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Cube potatoes into consistent 1-inch pieces and pat them completely dry with a clean kitchen towel or paper towels to remove residual moisture.
  3. In a large mixing bowl, toss the dried potatoes with olive oil until every surface is evenly coated.
  4. In a separate small bowl, whisk together the grated Parmesan, minced garlic, dried oregano, dried thyme, salt, and black pepper.
  5. Pour the cheese and herb mixture over the potatoes and toss vigorously until the potatoes are evenly coated in a gritty paste.
  6. Spread the potatoes onto the prepared baking sheet in a single layer, ensuring at least a half-inch of space between each cube.
  7. Roast for 30 minutes, turning occasionally, until the potatoes are golden-brown and the cheese has formed a crispy crust.
  8. Remove from the oven and garnish with chopped fresh parsley and a drizzle of lemon juice before serving.