Roasted potatoes with mozzarella

Before I started cooking regularly, I'd eat Ramen or a bag of chips if I wanted a quick snack before dinner (Let's be honest, dinner was usually take-out from the Thai restaurant near my old apartment). Now, I want to actually make my snacks. It's so much more satisfying, and I can be as creative as I want. This particular time, I made a potato dish before we went out to Vermillion for a late dinner.


  • 4 medium Russet potatoes, washed, peeled, and cut into cubes
  • 1 tbsp dried basil
  • 1 tbsp spicy red pepper flakes
  • 2 tsp red chili powder
  • 1/2 cup shredded mozzarella
  • olive oil
  • salt
  • pepper


Preheat oven to 375 degrees. Cover a pan with aluminum foil and toss potatoes in pan with all ingredients. Roast in the oven for 20-25 minutes or until potatoes are lightly crispy on the outside and well cooked on the inside. Remove from oven and sprinkle with mozzarella cheese. Eat immediately as the cheese melts over the potatoes. Serve with Sriracha or other dipping sauce if you wish.