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Roasted Cheddar Potatoes

Roasted Cheddar Potatoes prepared dish

These golden roasted potatoes are tossed with herbs, garlic, and sharp cheddar for a crisp-edged, savory side dish. A brief final bake melts the cheese into the hot potatoes while keeping the centers tender and fluffy.

This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 40 min cook.

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, sharp cheddar cheese, yukon gold potatoes, smoked paprika.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 1.25 cups sharp cheddar cheese (shredded)
  • 2 lb yukon gold potatoes (scrubbed and cut into 1-inch chunks)
  • 1 tsp smoked paprika
  • 2 tbsp fresh chives (thinly sliced)
  • 2 tbsp fresh parsley (chopped)
  • 3 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 425°F (220°C) for at least 10 minutes so the potatoes roast in steady, high heat.
  2. Line a rimmed 13-by-18-inch sheet pan with parchment paper, then set it on the counter near your work area so the potatoes can be spread out immediately after seasoning.
  3. Scrub 2 lb Yukon Gold potatoes under cool running water, dry them thoroughly with a clean towel, and cut them into 1-inch chunks so the pieces cook evenly and brown at the same rate.
  4. Add the potatoes to a large mixing bowl, drizzle with 3 tbsp olive oil, and toss with a rubber spatula for about 30 seconds until the cut surfaces are lightly coated and glossy.
  5. Sprinkle the potatoes with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper, then toss for 1 minute until the seasoning is evenly distributed with no dry patches in the bowl.
  6. Spread the seasoned potatoes on the prepared 13-by-18-inch sheet pan in a single layer, turning as many cut sides down as possible and leaving space between pieces so they roast rather than steam.
  7. Roast the potatoes on the center rack at 425°F (220°C) for 20 minutes, until the bottoms are beginning to turn golden brown and the edges look dry and slightly blistered.
  8. Remove the sheet pan from the oven using oven mitts, turn the potatoes with a thin metal spatula, and spread them back into an even layer so new cut sides contact the hot pan.
  9. Return the sheet pan to the center rack and roast at 425°F (220°C) for 12 to 15 minutes more, until the potatoes are deeply golden on several sides and a fork slides easily into the centers with little resistance.
  10. Sprinkle 1.25 cups shredded sharp cheddar cheese evenly over the hot potatoes, keeping most of the cheese on the potatoes rather than the bare pan to prevent scorching.
  11. Return the sheet pan to the oven and bake at 425°F (220°C) for 3 to 5 minutes, until the cheddar is fully melted, bubbling in spots, and lightly browned at the edges.
  12. Let the potatoes rest on the sheet pan for 3 minutes so the melted cheese sets slightly, then use a spatula to transfer them to a warm serving platter.
  13. Scatter 2 tbsp thinly sliced fresh chives and 2 tbsp chopped fresh parsley over the potatoes, then serve hot while the edges are crisp and the cheese is still melted.

Nutrition (per serving)

  • Calories: 263
  • Protein: 9 g
  • Fat: 16 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 525 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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