Well friends, it doesn’t get much easier than this. The ingredients are most likely in your cupboards, they are super easy to make, and my picky four-year-old boy loves to dip them in ketchup (he thinks that they are square french fries).
This is seriously one of my go-to side dishes and I am sorry that we haven’t put them on the blog yet.
They are the perfect side dish for busy nights, or when it seems like you have nothing left to serve in your bare cupboards.
They are quick, simple, delicious, and a family favorite for sure. You will love how simple they are and how quickly they come together.
how far in advance can i make this recipe?
I usually make this recipe and eat it within the same day. However, you can make it in advance. You could easily make it the day before and it would be just fine. We recommend cooking it the same day as you serve it. So you could prepare it in the pan the night before, then cook it right before you plan to eat.
However, I would not make it more than 24 hours in advance. This dish is best when it is served fresh.
add a little more flavor:
This dish is delicious as is, however, I like to add a little ranch seasoning mix to give it just a little extra flavor. It is so yummy with a little kick of ranch seasoning mix.
would any potato work for this recipe?
For this recipe, we used russet potatoes, however, really any potato would work for this recipe. I have never made it using sweet potatoes because I usually use russet potatoes.
I have made this recipe using mini red potatoes and it was absolutely scrumptious. You can also peel the potatoes, or keep the skin on. I like the texture of the skin, so I usually keep it on.
You could also use golden yukon potatoes. My friend makes this recipe and shreds golden yukon potatoes and they are so delicious.
watch how to make another yummy potato dish, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
I am a huge potato salad fan. If you like potato salad, this is definitely a recipe you need to try. It comes together quickly, all thanks to the instant pot. Watch how simple it is to make, here:
looking for more potato side dishes? here are a few of our favorite:
- Cheesy Bacon Potatoes
- Instant Pot Baked Sweet Potatoes
- Au Gratin Cheesy Potato Bake
- Brown Sugar Roasted Bacon Sweet Potatoes
- Roasted Baby Potatoes
Camille
Serves: 6
5 minPrep Time
45 minCook Time
50 minTotal Time
Save RecipeIngredients
- 6 russet potatoes with skins on, scrubbed and diced
- 3 Tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
- Dump diced potatoes on the foil-lined pan.
- Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
- In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.
- Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don't get burned on the bottom.
- When finished baking, remove from oven and sprinkle with additional salt and pepper, if desired.
Calories
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Protein
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