There are several potato museums around the globe, but that shouldn’t come as a surprise. It seems like everyone loves potato, most likely because it can be prepared in a variety of ways. I love my potatoes roasted, boiled, mashed, fried or served as a casserole, but roasted potatoes are a family favorite and quick to prep. When roasting, it’s important to spread potatoes evenly so that they have room to brown and crisp.
1 lb. small red and white potatoes
4 teaspoons extra virgin olive oil
½ teaspoons kosher salt
¼ teaspoons ground black pepper
½ teaspoons finely chopped dill weed
1/8 cup grated parmesan cheese
Preheat oven to 400°F with oven rack in the middle position.
Cut the potatoes in half and place in a bowl with the olive oil, salt, pepper, and dill. Toss until well coated.
Transfer the potatoes to a lined baking sheet and spread evenly. Sprinkle cheese on top.
Roast the potatoes for 45-50 minutes until golden brown and crisp, flipping halfway during cooking.
Remove the potatoes from the oven and serve hot.