My Uncle Oliver’s Spiced Roasted Potatoes Are My Favorite Side Dish

Though there are many variations of spiced and roasted potatoes, this version is special to me. They come from my late Uncle Oliver, a chef, who cooked them to perfection every time without a recipe. After his passing, my Mom wrote down the basics, and I’ve worked to bring some specifics to this simple, savory dish.

These fuss-free potatoes take only a moment to prep and this version that serves two is a wonderful way to use a lone pantry potato. If you’re feeding a bigger group, they’re easy to scale up, too. They’re deliciously crispy, and I especially love them topped with a fried egg for a “breakfast for dinner” situation.

Tips for Making These Spiced Potatoes

• I love using russet potatoes and my Mom prefers red, but you can use any potato you have on hand for this recipe.
• If you’d like to serve four instead of two, this recipe scales easily by doubling the ingredients, though you may need less salt. You’ll need to use a much larger skillet or a baking sheet. The potatoes must be baked in a single layer or they won’t get crispy. If you’re using a baking sheet instead of a skillet, melt the butter in a bowl in the microwave and stir in the Parmesan and spices. Toss the potatoes in the spiced butter, then spread into a single layer on the baking sheet and bake as directed.
• You can use freshly grated Parmesan cheese, but my Uncle Oliver’s version uses the shelf-stable Parmesan sold near the pasta; we call it “shaky cheese” in my house.
• These potatoes are delicious as-is, but if you’re feeling fancy, toss them with some freshly chopped herbs (dill, chives, and parsley are all fantastic) or more grated Parmesan before serving.

How To Make My Spiced Roasted Potatoes

This recipe makes two servings. If you’re serving four, double the recipe except for the salt, adding more to taste, and use a 10 to 12-inch pan or a baking sheet. You’ll need:

• 1 medium russet potato (about 10 ounces), peeled and cut into 3/4-inch chunks (about 2 cups)
• 1 tablespoon salted butter
• 2 teaspoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 400°F. In an 8 or 9-inch cast iron or other oven-safe skillet, melt the butter over medium heat. Stir in the Parmesan, garlic powder, paprika, salt, and pepper. Add the potatoes, stir until completely coated, and spread into a single layer.

Transfer the skillet to the oven and roast the potatoes for 15 minutes. Flip the potatoes over, then continue to roast until they are crispy and bubbling around the edges, about 15 minutes longer. Properly roasted potatoes will make a scraping sound when sliding around in the pan.

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a cast-iron pan on the stovetop.