Crispy Roasted Parmesan Potatoes

By sassy47

Ingredients

• Parmesan Mixture:
• 1.5 lb baby potatoes , halved (20 - 24 potatoes)
• 2 tbsp olive oil , plus more for drizzling
• 1/2 cup grated parmesan Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. Shredded parmesan doesn't go as crispy.
• 1/2 tsp garlic powder (or 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
• Dipping Sauce (Optional):
• 3/4 cup plain yoghurt or sour cream , or a combination of both
• 1/4 cup finely chopped green onions/scallions , plus more for garnish (or chives)

Details

Servings 3
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400F.
Mix Parmesan Mixture in a bowl.
Drizzle oil in 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base. This works in a metal pan as well but the potatoes come off slightly easier from glass. Don't try lining with baking paper, you'll lose some of the crispiness.
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 (i.e. cutting through the parmesan crust which bonds between each potato), 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!