Roasted Parmesan Potatoes

8 Red Klondike Potatoes (I suppose any red potato would work, but the Klondikes are very pretty.)
1/3 c. Grape Seed Oil (Extra Virgin Olive Oil would work as well)
1 tsp. garlic powder
2 tsp. salt
2/3 c. Parmesan cheese (fresh grated works best, but shaker style will work in a pinch.)
fresh cracked black pepper

1.) Thoroughly wash your potatoes, leave the skins on. Cube potatoes.

2.) In a large bowl toss the potatoes and oil together.

3.) In a small bowl mix together the garlic, salt and Parmesan cheese.

4.) Toss the Parmesan cheese mixture with the potatoes.

5.) Spread the potatoes out on a baking sheet and sprinkle with cracked pepper to your taste.

6.) Bake at 450° for 25 minutes, stir the potatoes; reduce the heat to 350° and bake an additional 50 minutes, stirring again after 25 minutes. (The main reason I decreased the temperature and extended the cooking time is because I wanted the potatoes crispy, but also because I was using the oven to cook something with it at the lower temp.)