These Roasted Red Potatoes are the best easy and versatile side dish! Chunks of red potato are tossed in parmesan, garlic, and a couple simple seasonings. They’re tender and creamy in the middle with a perfectly crispy exterior.
– 2 pounds red potatoes (about 5-6 medium) washed and dried – 3 tablespoons canola oil (or another oil with high smoke point) – 2 tablespoons shredded Parmesan cheese – 1 teaspoon salt – 1 teaspoon freshly minced garlic – ½ teaspoon black pepper – ⅛ teaspoon paprika
– Preheat oven on convection mode to 400 degrees F or regular baking mode to 425 degrees F (convection recommended if available). – Line a baking sheet with parchment paper (optional). – Cut potatoes into 1" cubes and place in a large bowl.
– Add oil, Parmesan, salt, garlic, pepper and paprika to potatoes and use your hands to toss well and coat. Make sure there are no globs of seasoning and everything is evenly distributed. – Spread potatoes on baking sheet, cut side down, leaving room around each one.
– Roast for 20 minutes, then flip and place another cut side down. – Roast for 10-15 more minutes, until completely browned and crispy (keep an eye on the garlic to ensure it is not burning), turning as necessary. – Taste and adjust seasonings. Serve.