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Cheesy Red Potatoes

Cheesy red potatoes are roasted on a rimmed baking sheet until browned and fork-tender, then topped with sharp cheddar. The result is a crisp-edged potato side with a warm, melted cheese layer.
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Prep Time 15 minutes
Cook Time 44 minutes
Resting 5 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb red potatoes scrubbed and cut into 1-inch chunks
  • 3 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Grease an 18x13-inch rimmed baking sheet with 1 tablespoon of the olive oil.
  3. Toss the potatoes with the remaining 2 tablespoons olive oil, garlic powder, salt, and pepper.
  4. Spread the potatoes in a single layer on the baking sheet.
  5. Roast for 35 to 45 minutes, turning the potatoes halfway through, until browned and fork-tender.
  6. Sprinkle the cheddar evenly over the potatoes and bake for 3 to 5 minutes, until the cheese is melted.
  7. Let rest for 5 minutes before serving.

Notes

For the best browned edges, spread the potatoes in a single layer without crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes can turn mealy. For a dairy-free option, use dairy-free cheddar shreds.