5-6 medium sized organic Russet potatoes, skins on, scrubbed and diced
3-4 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon pepper
Preheat oven to 425 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick 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.
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