Roasted Parmesan Potatoes

As mentioned in yesterday's entry, I made these to go with the filet mignon with Pinot Noir sauce--a delicious accompaniment!  I hadn't made these in a while for some reason (could be all these other wonderful recipes I've been trying making me forget about some of my old faves lol).  The original recipe is another card from the Easy Everyday Cooking collection I've mentioned in many pervious entries.  You could make these with any type of potato, I think; I've made them with russets and yukons with equally tasty results (used yukons this time).

Ingredients:

1 1/4 lbs. potatoes, cut in dice-sized cubes or slightly larger
1 T. canola oil
3 T. grated Parmesan cheese
2 tsp. dried parsley
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper

Instructions:

1. Heat oven to 450°F.  Line a baking sheet with aluminum foil and spray with non-stick baking spray.  If a faster cooking time is desired, place cubed potatoes in a microwave-safe bowl, cover, and microwave for 5 minutes (I did this, recommend it.)

2. Toss potatoes with oil.

3. Combine remaining ingredients in a small bowl.  Add mixture to potatoes bowl and stir until coated evenly.

4. Spread potatoes onto prepared foil on baking sheet in a even single layer.  Bake, turning once (or forget to turn, like me) for 25 minutes (reduce to 15 if microwave was used in first step).

5. Serve and enjoy!