Cheesy Roasted Potatoes

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Crispy, Cheesy Roasted Potatoes are covered in a mouth-watering blend of garlic, herbs, and melted cheese, making these taters the MVP of comfort food.

close up shot of cheesy roasted potatoes, sprinkled with fresh herbs.

Cheesy Roasted Potatoes

Oh my gosh, these were so good! I ate too many of these cheesy roasted potatoes, right off the sheet pan. Crispy potato skins and tender potato flesh are the perfect canvas for a perfect blend of seasonings and plenty of cheese.

If you’re looking to treat the people at your table to a savory, wonderful side dish, then start preheating your oven now. They’ll thank you later.

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A vertically aligned, close up shot of a metal sheet pan of cheesy roasted potatoes, sprinkled with fresh herbs.

Cheese Potatoes

Potatoes are already one of my favorite vegetables. Pair them with melty, stringy, gooey cheese and they become absolutely fabulous. And, depending on the sharpness of your cheese, you can tailor the flavor to your preference.

I like to use a milder variety of cheddar when making these roasted cheesy potatoes, and to sprinkle them with fresh herbs. But, you can also finish them with your favorite hot sauce or even crumbled bacon.

Potatoes have been seasoned and oiled in this metal mixing bowl.

Roasted Cheesy Potatoes

You’ll need the following ingredients to make this recipe:

  • red or Yukon potatoes
  • olive oil
  • garlic powder, dried parsley, salt and pepper
  • shredded cheddar cheese
  • shredded pepper jack or Monterey jack cheese
  • fresh parsley
A sheet pan is loaded with sliced potatoes that are seasoned well.

Start by preheating the oven to 425°F. Place the potatoes in a large mixing bowl and drizzle with oil. Then, toss to coat and sprinkle with garlic, parsley, salt, and pepper. Toss again to coat well.

Spread the potatoes across a large baking sheet and roast for about 35 minutes, stirring halfway through. Remove the pan when the potatoes have lightly browned edges and are beginning to crisp.

The potatoes have been roasted in the oven and are ready to have the cheese added.

Sprinkle them generously with shredded cheese and return to the oven for about 3 minutes, just until the cheese has melted. Garnish with fresh parsley and serve warm.

You can substitute fresh rosemary or parsley for the dried parsley in this recipe. However, you’ll need three times as much to get the same effect when using fresh herbs, about 1½ tablespoons for this recipe.

A bowl of shredded cheeses stands beside a metal sheet pan with roasted potatoes.

Roasted Potatoes with Cheese

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Cheese has been sprinkled atop the roasted potatoes and is ready to return the oven.

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A vertically aligned, close up shot of cheesy roasted potatoes, sprinkled with fresh herbs.

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A vertically aligned, close up shot of cheesy roasted potatoes, sprinkled with fresh herbs.

Cheesy Roasted Potatoes

Crispy, Cheesy Roasted Potatoes are covered in a mouth-watering blend of garlic, herbs, and melted cheese, making these taters the MVP of comfort food.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8

Ingredients 

  • 3 pounds red or Yukon potatoes chopped into 1-inch pieces, about 8-9 cups
  • 2 tablespoons olive oil
  • 1 teaspoon granulated garlic or garlic powder
  • teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup freshly shredded cheddar cheese
  • 1 cup freshly shredded pepper jack or Monterey jack cheese
  • 1 tablespoon fresh parsley for serving

Instructions

  • Preheat oven to 425°F. Place the potatoes in a large mixing bowl and drizzle with oil. Toss to coat and then sprinkle with garlic, parsley, salt, and pepper. Toss again to coat well.
  • Spread the potatoes across a large baking sheet and roast for about 35 minutes, stirring halfway through.
  • When the potatoes have lightly browned edges and are beginning to crisp, sprinkle them generously with shredded cheese and return to the oven for about 3 minutes, just until the cheese has melted. Sprinkle with fresh parsley and serve warm.

Notes

Fresh rosemary or parsley may be substituted for the dried parsley in this recipe. You’ll need three times as much, about 1½ tablespoons of fresh herbs.

Nutrition

Calories: 262kcal · Carbohydrates: 28g · Protein: 10g · Fat: 13g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Cholesterol: 27mg · Sodium: 499mg · Potassium: 804mg · Fiber: 3g · Sugar: 2g · Vitamin A: 305IU · Vitamin C: 15mg · Calcium: 224mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
White lettering has been overlaid this image of a sheet pan loaded with cheesy roasted potatoes. It reads, "Cheesy Roasted Potatoes".

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