Ingredients
- 2 pounds of Yukon Gold potatoes, washed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for a cheesy twist)
Feel free to substitute the Yukon Gold potatoes with red potatoes if you prefer, and if you’re a fan of extra spice, a pinch of smoked paprika adds a lovely depth of flavor.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the potato cubes, olive oil, and melted butter. Toss until the potatoes are evenly coated.
- Add the garlic powder, onion powder, thyme, salt, and pepper. Toss again to ensure each potato piece is well seasoned. This step reminds me of the patience I learned from my grandmother, ensuring every ingredient is just right.
- Spread the potatoes in a single layer on the prepared baking sheet. This helps ensure even roasting and maximum crispiness.
- Roast in the preheated oven for 25-30 minutes, turning the potatoes halfway through. You’ll know they’re done when they’re golden brown and crispy on the edges.
- If using Parmesan, sprinkle it over the potatoes in the last 5 minutes of baking for a cheesy finish.
- Remove from the oven and let them cool for a few minutes before serving. This gives you a moment to savor the aroma wafting through your kitchen, much like those cherished moments in my family’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International