Crispy Roasted Parmesan Potatoes
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.96 out of 5 stars
(86)
Ingredients
4 servings
- 750 g / 1.5 lb baby potatoes (, halved (about 3.5cm / 1.75", 20 - 24 potatoes)
- 2 tbsp olive oil (, plus more for drizzling)
- 1/2 cup / 50 g grated parmesan (, the sand-like type (Note 1)
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (I use table salt, leave out to lower sodium)
- 1/2 tsp black pepper
- 3/4 cup sour cream, or sub with plain yoghurt (, or a combination of both)
- 1/4 cup finely chopped green onions/scallions (, plus more for garnish (or chives)
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Preparation
Step 1
Preheat oven to 200C/400F.
Step 2
Mix Parmesan Mixture in a bowl.
Step 3
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
Step 4
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.
Step 5
Place potatoes cut side down, pressing firmly.
Step 6
Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
Step 7
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
Step 8
REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
Step 9
Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!
Step 10
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