Crispy Roasted Parmesan Potatoes

By norsegal8

Ingredients

• Parmesan Mixture:
• 1.5 1.5 3.5cm 1.75", 20 24 , halved (about 3.5cm / 1.75", 20 - 24 potatoes)
• 2 2 2 tbsp olive oil , plus more for drizzling
• 1/2 1/2 1/2 c finely grated Parmesan cheese
• 1/2 1/2 1/2 tsp garlic powder
• 1/2 1/2 1/2 tsp dried oregano or thyme
• 1/2 1/2 1/2 tsp paprika
• 1/4 1/4 1/4 tsp salt
• 1/2 1/2 1/2 tsp black pepper
• Dipping Sauce:
• 3/4 3/4 3/4 c. sour cream or yogurt
• 1/4 1/4 1/4 c. finely chopped scallions

Details

Servings 4
Adapted from recipetineats.com

Preparation

Step 1

Instructions

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!