Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, or Russet potatoes, scrubbed and sliced ¼-inch (6mm) thick
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and slice the potatoes into ¼-inch (6mm) thick rounds.
  3. Mix olive oil and minced garlic in a small saucepan. Heat on low for 5 mins or until garlic infused and fragrant. Do not brown the garlic. Cool slightly.
  4. In a large bowl, toss the sliced potatoes with the cooled garlic oil, Parmesan cheese, Italian seasoning, salt, and pepper. Ensure potatoes are evenly coated.
  5. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
  6. Bake for 40-45 minutes, or until the potatoes are tender and golden brown, flipping halfway through for even cooking.
  7. Remove from oven and garnish with fresh parsley (if using). Serve immediately.