Roasted potatoes with Parmesan cheese
butter, for greasing the pan
2 pounds russet potatoes
¼ cup olive oil
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
fresh chopped parsley, for garnish
Preheat the oven to 400 degrees F.
Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan.
Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
Bake 20 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
Bake 20 more minutes.