Ingredients
3 lb russet potatoes, unpeeled and well scrubbed
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Preheat oven to 450 degrees. Lightly grease a roasting pan.
Cut each potato into 1 1/2 inch cubes. Bring a large pot three-fourths full of lightly salted water to a boil. Add the potatoes and cook partially, about 5 minutes. Drain well and pat dry with a clean kitchen towel.
In a large bowl, stir together the olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Add the potatoes and toss to coat evenly.
Spread the potatoes in the prepared pan. Roast, turning every few minutes to prevent sticking, until tender and golden brown, 20-25 minutes. Taste and adjust seasoning with salt and pepper.
Transfer to serving dish. Add the Parmesan and parsley and toss to coat evenly.
Serve.
