I served these along with a side of ranch for dipping and they were great. The left overs even tasted good the next day.
Ingredients:
5 lb bag of russet potatoes, washed, cut into 1 inch cubes
3+ Tablespoons extra virgin olive oil
½ teaspoon garlic salt
1/2 teaspoon Lawry's seasoning salt
½ teaspoon Fresh ground black pepper
¼ Cup grated Parmesan Cheese
Directions:
1. Preheat oven to 400 degrees F. Divide cubed potatoes onto a large baking sheet with edges. Drizzle potatoes evenly with olive oil. Sprinkle garlic salt, Lawry's seasoning salt, pepper and parmesan cheese over potatoes. With hands, gently rub ingredients together so potatoes are well coated. Bake for 45-55 minutes, or until potatoes are fork tender and golden brown. Take a nibble then season accordingly if it needs a little more salt.
adapted from The Picky Palate.
