Can I use different types of potatoes for this recipe?

Yes! While Russets are ideal for their starchy nature and crispy potential, you can use Yukon Gold for a more buttery flavor or red potatoes for a creamier texture. Just keep in mind that different varieties may require slight adjustments to cooking time.

Why aren't my potatoes getting crispy?

Several factors could be at play: your oven temperature might be off, the potatoes might be overcrowded on the baking sheet, or they might have had too much moisture before roasting. Make sure to thoroughly dry the potato pieces, space them well on the baking sheet, and verify your oven temperature with an oven thermometer.

Can I make these ahead of time for a party?

You can roast the potatoes ahead of time until they're almost done, then refrigerate. When ready to serve, reheat at 400°F for 10 minutes, add the cheese, and finish as directed. This maintains the best texture while saving time.

What's the best way to cut the potatoes for even cooking?

First, wash and scrub the potatoes well. You can peel them or leave the skin on for extra texture and nutrients. Cut each potato in half lengthwise, then cut each half into evenly sized cubes. Aiming for uniformity is more important than the exact size - consistent pieces will cook at the same rate.

Cheesy Roasted Potatoes Recipe

Description

These Cheesy Roasted Potatoes are the ultimate comfort food, featuring crispy, golden Russet potato cubes tossed with olive oil, salt, and pepper, then oven-roasted to perfection. Finished with a generous layer of sharp cheddar cheese, these potatoes are a mouthwatering side dish that’s quick and easy to prepare—perfect for family dinners or entertaining guests.

Ingredients

Units Scale

Potatoes
2 pounds Russet potatoes, cut into 1/2-inch to 3/4-inch cubes (about 7 cups)
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Cheese
2 cups (226 g) sharp cheddar cheese, shredded

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Instructions

Prepare the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
Season the Potatoes: In a large bowl, combine the cubed Russet potatoes, extra virgin olive oil, kosher salt, and black pepper. Toss everything together until the potatoes are evenly coated with oil and seasoning for maximum crispiness and flavor.
Arrange on Baking Sheet: Evenly spread the seasoned potatoes onto the prepared baking sheet, making sure the pieces are in a single layer for even roasting.
Bake the Potatoes: Bake in the preheated oven for 25 minutes. After the initial baking, use a spatula to flip the potatoes over for even browning. Bake for another 25-30 minutes, or until the potatoes are golden brown and crispy.
Add Cheese: Sprinkle the shredded sharp cheddar cheese evenly over the hot potatoes. Return them to the oven and bake for an additional 5-10 minutes, until the cheese is fully melted and bubbly.
Garnish and Serve: Remove the cheesy potatoes from the oven. Garnish with chopped parsley if desired. Serve immediately while hot and enjoy!

Notes

For extra flavor, add garlic powder, paprika, or Italian seasoning when tossing the potatoes.
Use parchment paper for easier cleanup and to prevent sticking.
Try mixing in other cheeses, such as mozzarella or Monterey Jack, for a different flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.

Nutrition

Serving Size: 1/6 of recipe
Calories: 310
Sugar: 1 g
Sodium: 440 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 30 mg

Description

Ingredients

Potatoes

Cheese

Instructions

Notes

Nutrition