Crispy Roasted Parmesan Potatoes

By Joschef

Tender potatoes with the most incredible CRISPY parmesan crust! Make these for your Sunday Roast or pass them around at a party! Serves 4 -5 as a side, recipe VIDEO below.

Ingredients

• 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 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 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 4
Preparation time 10mins
Cooking time 45mins
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 before flipping - this helps the parmesan crust adhere better.

Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!