Roasted Parmesan Potato's

Roasted Parmesan Potato's

4 medium russet potato's (it doesn't really matter if they are peeled or not. I usually leave the skin on.)
1 Tbsp. vegetable oil
3 Tbsp. grated Parmesan cheese (if I don't have Parmesan cheese I just use cheddar cheese and put it on the last 5 min of cooking time.)
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper

Preheat oven to 450 degrees. Line baking sheet with aluminum foil and cooking spray. Slice potato's in half, then cut into 1/2 in. cubes Place potato's in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, salt, and cayenne pepper in a small bowl. Add the Parmesan mixture to potato's in bowl; toss to coat potato's evenly. Arrange potato's on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 min.