Potato Croutons

Ingredients

• 1 pound russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel)
  
• 1 tablespoon unsalted butter, melted
  
• 1 1/2 teaspoons extra-virgin olive oil, divided
  
• 1 teaspoon kosher salt
  
• Freshly ground black pepper
  
• 2 teaspoons ground parmesan
  
• 1 teaspoon dried parsley
  
• 3/4 teaspoon granulated garlic
  
• 1/2 teaspoon granulated onion
  

Directions

1. Preheat the oven to 425° F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.
2. Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
3. After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining ½ teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they’re as crispy as you like—I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of.