Garlic Parmesan Roasted Potatoes

• 2 lbs yukon gold potatoes, cut into chunks2 lb yukon gold potatoes, cut into 1-inch chunks
• about 3 tbsp olive oil3 tbsp olive oil
• a teaspoon of garlic powder1 tsp garlic powder
• 4 cloves of garlic, minced4 garlics, minced
• a big handful of grated parmesan1/2 cup parmesan, grateda handful of nutritional yeast1/4 cup nutritional yeast — savory and cheesy, but it won't melt or cling the same way
• a handful of fresh parsley, chopped1/4 cup fresh parsley, chopped
• a teaspoon of salt1 tsp salt
• black pepper to tasteblack pepper, to taste

Steps

1. Heat the oven to 425F. Slide a rimmed baking sheet onto a middle rack while it warms up.
2. Scrub the potatoes and cut them into rough 1-inch chunks so they cook at the same rate. Pat them very dry.
3. In a bowl, toss the potatoes with the olive oil, garlic powder, salt, and pepper until every piece is coated.
4. Pull the hot sheet out and spread the potatoes in one layer, cut sides down. They should sizzle on contact.
5. Roast for 25 minutes, then flip and roast 10 to 12 minutes more, until deeply golden with crisp edges.
6. Tip them into a bowl and toss right away with the minced garlic, parmesan, and parsley so the cheese sticks while hot.
7. Taste, add more salt if needed, and serve right away.