A delightful dish of roasted potatoes and onions, enhanced with a cheesy herb topping.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Pierce the potatoes with a fork and arrange them on a microwave-safe plate.
Piercing the potatoes prevents them from bursting while microwaving.
Microwave the potatoes on high for 5 minutes, turning them halfway through.
This step partially cooks the potatoes, reducing oven time.
Let the potatoes cool slightly, then cut them into quarters.
Cutting the potatoes evenly ensures consistent roasting.
Peel and cut the onion into wedges.
Wedges cook evenly and provide a nice texture.
Place the potato quarters and onion wedges in a baking pan coated with cooking spray.
Using cooking spray prevents sticking and reduces added fat.
Sprinkle the vegetables with lemon pepper and salt.
Seasoning evenly ensures balanced flavor.
Bake in the oven for 25 minutes.
Stir the vegetables halfway through for even roasting.
Sprinkle the roasted vegetables with shredded cheddar cheese and bake for an additional 5 minutes, or until the cheese melts.
Adding the cheese at the end prevents it from burning.
Garnish with fresh parsley before serving.
Fresh herbs add a burst of color and flavor.
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