Sprinkle the grated Parmesan cheese and garlic powder evenly over the dressed potatoes. Use clean hands to gently toss everything together right on the pan, turning the potatoes so they’re lightly coated with the dressing, cheese, and garlic. Spread them back into a single layer, with as many cut sides down as possible for extra browning.
Place the sheet pan on the middle rack of the preheated oven. Bake for 25 to 30 minutes, stirring once about halfway through, until the potatoes are tender when pierced with a fork and the edges are golden and crisp.
Taste a potato and adjust seasoning at the end if needed, adding a pinch more salt or a light extra drizzle of Italian dressing if you like a brighter flavor. Serve the potatoes hot, right from the pan, or transfer to a warm serving dish
Variations & Tips
You can nudge this simple recipe in many directions without losing its easy charm. For a little color, toss in a handful of thinly sliced red onion or bell pepper with the potatoes before roasting. If you like more crunch, roast the potatoes a bit longer, watching closely near the end so the cheese doesn’t burn. For a richer flavor, sprinkle an extra tablespoon of Parmesan over the potatoes during the last 5 minutes of baking. If you prefer a bit of heat, add a pinch of crushed red pepper flakes along with the garlic powder.
You can also swap in a light Italian dressing if you’re watching fat and calories, just know they may brown a touch less. To keep this dish safe and wholesome, always scrub the potatoes well to remove dirt, trim off any green spots, and cut away any large sprouts. Use clean hands when tossing the potatoes on the sheet pan, and don’t leave the finished dish out at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container.
Reheat leftovers thoroughly in a 350°F oven or in a skillet until steaming hot. If your Italian dressing has been open a long time, check the date and give it a good shake and sniff before using; when in doubt, throw it out. And as with any hot sheet pan, use sturdy oven mitts and give the pan a moment to cool before you reach in to stir or serve.
