3 tablespoon olive oil + extra for preparing the pan
1 tablespoon italian seasoning
1 teaspoon pepper
1 teaspoon garlic salt
½ teaspoon salt
4 tablespoon parmesan cheese
Directions
*I used a mixture of yukon gold and red gold potatoes because that's what I had in my produce drawer!
Preheat oven to 425 degrees.
Scrub and cube the potatoes, about ¾" on all sides. Add 3 tablespoons of olive oil and toss to coat.
Add 1-2 tablespoons of oil to a baking dish and use a paper towel to coat the bottom and sides.
NOTE:
I use stoneware baking dishes and don't often have to oil them since they've developed a nonstick coating of their own, but these definitely need the extra prep!
In a small bowl, combine the spices and cheese. Add spice mixture to the potatoes and toss until all of the potatoes are evenly coated.
Spread potatoes in the baking dish in a single layer.
Bake for 30 minutes. Use a spatula to flip the potatoes and bake for an additional 20-25 minutes.
Serve warm! (But the leftovers are yummy reheated in the oven as well.)
Recipe by Life Your Way at https://lifeyourway.net/italian-roasted-potatoes-must-try-side-dishes/