Roasted Pizza Potatoes

Name: Roasted Pizza Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: 2 1/2 pounds Yukon gold potatoes, cut into 1/2- to 3/4-inch bites (I used Klondike Goldust for these); 2 teaspoons dried oregano (or dried pizza seasoning); Coarse salt; 1 to 2 tablespoons extra-virgin olive oil; One 8-ounce block mozzarella cheese, grated; About 15 pepperoni slices; Pizza sauce, for serving; 1 tablespoon chopped fresh parsley or chives, for garnish

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Level: Easy

Total: 1 hr 20 min
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 1 hr 20 min
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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2 1/2 pounds Yukon gold potatoes, cut into 1/2- to 3/4-inch bites (I used Klondike Goldust for these)

2 teaspoons dried oregano (or dried pizza seasoning)

Coarse salt

1 to 2 tablespoons extra-virgin olive oil

One 8-ounce block mozzarella cheese, grated

About 15 pepperoni slices

Pizza sauce, for serving

1 tablespoon chopped fresh parsley or chives, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)
Remove the potatoes from the oven and switch the oven to broil.
Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!

Cook’s Note

When I broiled the dish, I put it right back on the baking rack, not the very tiptop rack normally used for broiling. So if you put it on the top rack, it may take right under 2 minutes.