Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 4 tablespoons (60ml) olive oil, divided
  • ½ cup (115g) grated Parmesan cheese, finely grated
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh herbs (or 1 tbsp dried)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Place the potato cubes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 8-10 minutes. Drain well in a colander.
  3. In a large mixing bowl, combine the grated Parmesan cheese, flour, herbs, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using).
  4. Drizzle 2 tablespoons of olive oil over the drained potatoes. Gently toss to coat.
  5. Add the potato cubes to the Parmesan mixture and toss to thoroughly coat, ensuring each piece is well covered.
  6. Spread the Parmesan Crusted Potatoes in a single layer on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil.
  7. Bake for 30-35 minutes, or until the potatoes are golden brown and crispy, flipping halfway through.
  8. Let the potatoes cool slightly before serving.