Some of the best side dishes come from plain good sense and a bottle already sitting in the pantry, and this easy potato bake is a fine example of that kind of home cooking. Around the Midwest, potatoes have long been the dependable answer for feeding a table of hungry folks, and this version turns a few simple ingredients into something crisp, savory, and full of bright herby flavor with hardly any fuss at all.
Serve these potatoes alongside roast chicken, grilled pork chops, hamburgers, meatloaf, or baked fish, and you will have a supper that feels complete without much extra work. They also fit right in at potlucks and holiday tables, especially with a green salad, steamed green beans, roasted broccoli, or a bowl of fresh fruit to round things out.
Oven Baked 3-Ingredient Zesty Italian Potato Bake
Servings: 6
Ingredients
3 pounds red potatoes, cut into 1-inch chunks
Directions
1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
2. Cut the red potatoes into even 1-inch chunks so they cook at the same rate.
3. Place the potato chunks on the sheet pan, pour the bottled zesty Italian dressing over them, and toss well until every piece is coated.
4. Spread the potatoes into a single uncrowded layer so they roast instead of steam.
5. Roast for 35 to 45 minutes, flipping the potatoes once halfway through, until they are tender and beginning to turn golden around the edges.
6. During the last 5 minutes of baking, scatter the grated Parmesan over the potatoes and return the pan to the oven until the cheese melts and the potatoes are nicely browned.
7. Serve hot straight from the pan or transfer to a serving bowl.
Variations & Tips
Add a little extra cheese: If your family likes a cheesier finish, increase the Parmesan to 3/4 cup and sprinkle it on in an even layer for a more golden top.
Use another potato: Yukon Gold potatoes work beautifully here too, with a buttery texture that roasts up tender inside and crisp outside. Just keep the chunks uniform in size.
Do not overcrowd the pan: This is the biggest tip of all. If the potatoes are piled too close together, they will steam and soften instead of getting those tasty browned edges.
Turn for even browning: A good flip halfway through baking helps more sides of the potatoes make contact with the hot pan, which means better color and texture.
Finish right before serving: These potatoes are best hot from the oven when the edges are crisp and the Parmesan is freshly melted, so plan to bake them near the end of the meal.
