Crispy Roasted Parmesan Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
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
PARMESAN MIXTURE: 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
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)
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Directions: |
Directions:1. Preheat oven to 200C/400F. 2. Mix Parmesan Mixture in a bowl. 3. Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base. 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. 5. Place potatoes cut side down, pressing firmly. 6. Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt. 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!) 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. 9. Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles! |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:10M Prep + 35m Cook = 45m Total |
Personal
Notes: |
Personal
Notes: 1. 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. 2. 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. 3. 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!
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