Potato Extravaganza

This potato extravaganza combines three types of potatoes for a flavorful and visually appealing dish. The combination of russet, red, and fingerling potatoes ensures a variety of textures and flavors in every bite. Coated in a savory blend of spices and finished with a sprinkle of Parmesan cheese, these roasted potatoes are crispy on the outside and tender on the inside.

Ingredients:

• 6 medium russet potatoes
• 6 small red potatoes
• 6 fingerling potatoes
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 425F 220C

Wash and scrub all types of potatoes thoroughly

Cut the russet potatoes into wedges, the red potatoes into quarters, and leave the fingerling potatoes whole

In a large mixing bowl, combine olive oil, salt, pepper, paprika, garlic powder, and onion powder

Add all potatoes and toss until evenly coated

Spread the potatoes in a single layer on a baking sheet lined with parchment paper

Bake in the preheated oven for 30-35 minutes or until potatoes are golden brown and crispy, stirring halfway through

Sprinkle grated Parmesan cheese over the hot potatoes and garnish with fresh chopped parsley

Serve hot and enjoy!