Easy Roasted Parmesan Herbed Idaho® Potatoes and Cauliflower

Easy Roasted Parmesan Herbed Idaho® Potatoes and Cauliflower

Cristina A Moore
Food Blogger
Teenie Cakes

Yield: 3-4 servings



  1. Preheat oven to 400°F. Position oven rack to middle position in oven. Line a large baking sheet with parchment paper or foil.
  2. Fill a large pot with water, add the salt and bring to a boil. Add the prepared potatoes and parboil for about 8-10 minutes. Gently transfer to a colander and drain.
  3. In a large bowl (large enough to hold all the vegetables), add the potatoes, cauliflower, carrots, and garlic. Gently toss to coat the vegetables by drizzling the olive oil and sprinkling 3 tablespoons Parmesan cheese.
  4. Transfer the ingredients to the prepared baking sheet and spread/arrange so that as much of the vegetables are in one layer on the pan. Add pepper to taste.
  5. Roast for 15 minutes. Pull pan from the oven, gently toss and evenly distribute the last 1 tablespoon of Parmesan cheese on the vegetables and return pan to oven, rotated. Roast for about another 15-20 minutes or until potatoes are golden and the cauliflower is tender and turning golden.
  6. Sprinkle with fresh thyme and serve immediately.