CRISPY ROASTED PARMESAN POTATOES

By Peggie

Ingredients

• Parmesan Mixture:
• 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 grated parmesan , the sand-like type
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano or thyme
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/2 tsp black pepper
• Dipping Sauce (Optional):
• 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)

Preparation

Step 1

Preheat oven to 200C/400F.

Mix Parmesan Mixture in a bowl.

Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). 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 (you can check through the glass!)

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.

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. I take no responsibility if you try this with the grated parmesan sold in the aisles!! Shredded parmesan doesn't go as crispy.

For freshly grated, use 50g/1.75 oz parmesan and a fine grater (microplane). Don't measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.

This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don't try lining with baking paper, you'll lose some of the crispiness.


LEFTOVERS/MAKE AHEAD: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 200C/400F for 5 minutes or until just heated through and cheese is crispy again. It's not quite the same as freshly made, but it's still darn good!