Recipes:
## **Roasted Parmesan Potatoes**
**Serves 4**
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### **Ingredients**
* 4 medium russet potatoes, peeled
* 1 tablespoon vegetable oil
* 3 tablespoons grated Parmesan cheese
* 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1 teaspoon salt
* 1/8 teaspoon cayenne pepper
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### **Make Ahead**
The potatoes can be cut into chunks and kept in a bowl of cold water for several hours.
Or, bake potatoes as recipe directs **1 day ahead** and simply reheat in a skillet.
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### **Variation**
For a heartier flavor, add **1/4 cup crumbled bacon** to the cheese mixture in step 2 and proceed as recipe directs.
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### **Directions**
1. Preheat oven to **450°F**. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into **1/2-inch cubes**.
2. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
3. Add the Parmesan mixture to potatoes in bowl; toss to coat evenly.
4. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about **25 minutes**.
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### Make It Quicker
* Save time by not peeling the potatoes. The skin provides extra flavor and vitamins—just be sure to scrub the potatoes well.
* Cut the baking time in half by partially cooking the cubed potatoes in the microwave for **5 minutes** before adding to the oil in step 2. Proceed as recipe directs.
