Ingredients
Scale
- 2 pounds Russet potatoes, cut into 1/2-inch to 3/4-inch cubes (about 7 cups)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups (226 g) sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine cubed potatoes, olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes evenly on the prepared baking sheet.
- Bake for 25 minutes. Flip the potatoes and continue baking for another 25–30 minutes, until golden brown and crispy.
- Sprinkle the shredded cheddar cheese evenly over the potatoes.
- Bake for an additional 5–10 minutes, or until the cheese is melted.
- Remove from the oven and garnish with chopped parsley if desired.
- Serve immediately.
Notes
- For extra crispiness, make sure the potatoes are spread in a single layer.
- You can substitute cheddar with mozzarella, Monterey Jack, or a cheese blend.
- Add garlic powder, paprika, or fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
- Diet: Vegetarian