Crispy Roasted Parmesan Potatoes
Deliciously crispy roasted parmesan potatoes, perfectly seasoned and ready as a side dish or snack.
Equipment
- oven
- baking dish
- Mixing Bowl
- Spoon
- egg flip
Ingredients
Potatoes
- 750 g baby potatoes halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
- 2 tablespoon olive oil plus more for drizzling
Parmesan Mixture
- ½ cup grated parmesan the sand-like type (Note 1)
- ½ teaspoon garlic powder (or sub with onion powder)
- ½ teaspoon dried oregano or thyme
- ½ teaspoon paprika
- ¼ teaspoon salt (I use table salt, leave out to lower sodium)
- ½ teaspoon black pepper
Dipping Sauce (Optional)
- ¾ cup sour cream or sub with plain yoghurt, or a combination of both
- ¼ cup finely chopped green onions/scallions plus more for garnish (or chives)
Instructions
Cooking Instructions
- Preheat oven to 200C/400F (180C fan-forced).
- Mix Parmesan Mixture in a bowl.
- Drizzle oil in 22 x 33cm / 9 x 13″ glass baking dish. Tilt pan to spread all over the base.
- Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it.
- Place potatoes cut side down, pressing firmly.
- Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
- Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden.
- REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes, then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
- Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
Notes
Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Cool then refrigerate leftovers for make-ahead options.
Nutrition
Serving: 153gCalories: 219kcal
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