Parmesan Parsley Potatoes

Dive into these golden brown, cheesy, skillet potatoes and you'll be happy you did. The preparation couldn't be simpler, but the result is divine: roasted potatoes, crusted with cheese, crispy on the outside, and tender on the inside. Plus, the dish makes it to the table in about 30 minutes. 

Why parsley and parmesan? If you haven't given it thought before, there's a reason why parsley and parmesan are often paired. Parsley is fresh, vibrant, subtly salty, and mildly sweet. Parmesan is robust, nutty and pungent. The two perfectly balance each other and transform roasted potatoes like never before.

About the cheese: Since the parmesan cheese is a star player here, make sure you choose a chunk of good-quality cheese. You can grab the smallest wedge at the grocery store if you want to save money. After you make the dish, wrap the cheese in plastic and then pop it into a freezer bag and freeze for up to 3 months. You can grab the cheese anytime you need fresh parmesan - just grate it straight from the freezer and put it back.

About the skillet: I cooked these potatoes in a skillet so I could transfer the pan straight from the oven to the table (no cleaning a baking sheet and serving dish). You can easily use a shallow roasting pan or baking sheet - the cooking temp and time remain the same.

Parmesan Parsley Potatoes

1 1/4 pounds small white, yellow or red potatoes, cut into 2-inch pieces
1/4 cup grated or shredded good-quality parmesan cheese
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley leaves

Preheat the oven to 400 degrees.
In a large skillet, combine the potatoes, parmesan, olive oil, oregano, onion, salt, and pepper. Toss to coat the potatoes with everything.
Roast for 25 to 30 minutes, until the potatoes are golden brown and tender, stirring halfway through cooking.
Add the parsley and toss to combine. Season with salt and pepper and serve.

Serves 4