Instructions
- Preheat your oven to 400°F (200°C). If using a cast-iron skillet for roasting, place it in the oven while it preheats to get it nice and hot. This helps achieve extra crispy potatoes.
- Prepare the potatoes: Cut the scrubbed potatoes into rustic 1 to 1.5-inch chunks. Aim for relatively uniform sizes to ensure even cooking. Leaving the skins on adds flavor, texture, and nutrients.
- Season the potatoes: In a large bowl, combine the potato chunks with olive oil, salt, black pepper, garlic powder, onion powder (if using), and paprika (if using). Toss thoroughly until all the potato pieces are evenly coated.
- Roast the potatoes: Carefully remove the hot cast-iron skillet from the oven (use oven mitts!). Add the seasoned potatoes in a single layer. Avoid overcrowding the skillet; if necessary, use two skillets or a large baking sheet to ensure the potatoes have enough space to crisp up.
- Initial roast: Place the skillet back into the preheated oven and roast for 20-25 minutes, or until the potatoes start to become tender and develop golden-brown, crispy edges.
- Flip and continue roasting: Carefully flip the potatoes with a spatula to ensure even browning. Continue roasting for another 15-20 minutes, or until the potatoes are fork-tender and beautifully golden and crispy on all sides.
- Add the cheese: Once the potatoes are cooked to your desired crispness and tenderness, remove the skillet from the oven. Evenly sprinkle the shredded cheddar cheese over the hot potatoes.
- Melt the cheese: Return the skillet to the oven for 5-10 minutes, or until the cheese is thoroughly melted, bubbly, and slightly golden-brown on top. For an extra bubbly and browned crust, you can switch the oven to broiler setting for the last 1-2 minutes, watching carefully to prevent burning.
- Garnish and serve: Carefully remove the skillet from the oven. Garnish generously with freshly chopped parsley or chives and an extra grind of black pepper. Serve immediately, directly from the skillet, and enjoy the comforting warmth!
Cooking Tips and Variations
Achieving truly crispy roasted potatoes is key to this dish’s success. First, ensure your potatoes are thoroughly dry after washing; excess moisture will steam them instead of roasting them. Pat them vigorously with a clean kitchen towel or paper towels. Secondly, don’t overcrowd the pan. Potatoes need space to breathe and allow moisture to evaporate, which contributes to crispiness. If your skillet is too full, use a second baking sheet or roast in batches. A hot oven and a preheated cast-iron skillet are also your best friends here, providing immediate searing to the potato surfaces. Finally, resist the urge to flip them too often; let them develop a good crust on one side before turning.
When it comes to cheese, the world is your oyster, but some cheeses melt better than others. Sharp cheddar is a classic for its robust flavor and excellent melting properties, giving you that iconic golden, bubbly crust. For a milder flavor, Colby Jack or Monterey Jack work beautifully. If you’re feeling adventurous, try a blend with a touch of Gruyere for nuttiness, or even a sprinkle of smoked gouda for a deeper, more complex profile. Avoid extremely dry or crumbly cheeses like Parmesan in large quantities, as they won’t give you the same gooey, melted texture. For the best melt, always use freshly shredded cheese rather than pre-shredded, which often contains anti-caking agents that can hinder a smooth melt.
This dish is incredibly versatile. As a side, it complements almost any main course, from roasted chicken or steak to simple grilled fish. It’s a fantastic accompaniment to breakfast items like scrambled eggs or a frittata, turning a simple meal into a hearty feast. For a more substantial side, consider adding cooked, crumbled bacon or sausage bits to the potatoes along with the cheese. Fresh herbs beyond parsley, such as rosemary or thyme, can be added during roasting for an aromatic touch. A pinch of red pepper flakes will introduce a subtle heat, or a drizzle of hot sauce at the end for those who like a kick. For a more complete meal, you could even add other vegetables like bell peppers or onions to the roasting pan during the last 15-20 minutes of cooking, though they might release moisture and slightly impact potato crispiness.
Storage and Reheating
To store leftover Grandma’s Cheesy Roasted Potatoes, allow them to cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 3-4 days. While the potatoes won’t be as crispy as when freshly made, they will still be delicious and comforting.
For reheating, the best method to regain some crispness is in the oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the potatoes in a single layer on a baking sheet and bake for 10-15 minutes, or until heated through and the cheese is re-melted and slightly bubbly. If using an air fryer, set it to 350°F (175°C) and cook for 5-8 minutes, shaking the basket halfway through. You can also reheat them gently in a microwave, but this will result in softer potatoes and cheese. For stovetop reheating, heat a lightly oiled non-stick skillet over medium heat, add the potatoes, and cook, stirring occasionally, until warmed through and slightly crispy.
Frequently Asked Questions
Can I prepare the potatoes ahead of time?
Yes, you can certainly do some prep work in advance. You can wash and cut the potatoes up to a day ahead. Store the cut potatoes in a bowl of cold water in the refrigerator to prevent browning. Drain and pat them very dry before seasoning and roasting. You can also mix the spices together ahead of time, but it’s best to toss them with the oil and potatoes just before roasting for optimal flavor and crispiness.
What type of potatoes are best for roasting?
For this recipe, starchy potatoes like Russet (Idaho) or all-purpose potatoes like Yukon Gold are ideal. Russets will give you a fluffier interior with a very crispy exterior, while Yukon Golds offer a creamier texture inside with a good crispness. Avoid waxy potatoes like red bliss or new potatoes, as they tend to hold their shape more but don’t get as crispy or absorb flavors as well when roasted.
My potatoes aren’t getting crispy, what am I doing wrong?
Several factors can prevent crispiness. Ensure your potatoes are very dry before adding oil and seasoning; any moisture will create steam. Don’t overcrowd the skillet or baking sheet; potatoes need space to breathe. Use enough oil to coat them evenly, and make sure your oven is fully preheated to a high temperature (400°F/200°C). Lastly, avoid flipping them too often; let them develop a golden crust on one side before turning.
Can I use different types of cheese?
Absolutely! While sharp cheddar is classic, you can experiment with many other cheeses that melt well. Colby Jack, Monterey Jack, Gruyere, or even a blend of mozzarella and provolone would work beautifully. For a slight kick, consider adding a little pepper jack. The key is to choose a cheese that melts smoothly and has a flavor profile you enjoy with potatoes.