“I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I’ve never found one I like better! These are crispy on the outside, and soft and creamy on the inside.”
2 pounds medium red potatoes
4 Tbsp. olive oil
1 cup grated parmesan cheese
2 tsp. dried parsley flakes
1 tsp. Lawry’s Season Salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
Preheat oven to 375 degrees.
Line a large cookie sheet with aluminum foil and grease with vegetable spray.
Clean potatoes and cook in the microwave till potatoes are just tender when pierced with a fork.
Don’t over cook them!
(Make sure to poke a couple of holes in the potatoes before cooking them. I have a potato setting on my microwave which makes it easy to cook)
After the potatoes have been microwaved, cut them in half lengthwise, then cut again.
Put the oil, parmesan cheese and seasonings into a large ziploc bag, and add the potatoes.
Shake the bag until the potatoes are comletely covered and the ingredients are all mixed well.
Pour out onto the prepared cookie sheet and cook for 15-20 minutes.