Crispy Roasted Parmesan Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 lb baby potatoes , halved (about 1.75", 20 - 24 potatoes)
2 tbsp olive oil , plus more for drizzling
PARMESAN MIXTURE:
1/2 cup grated parmesan , the sand-like type
1/2 tsp garlic powder (or onion 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)
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Directions: |
Directions:Preheat oven to 400F.
Mix Parmesan Mixture in a bowl.
Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish. 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 a spatula to cut between every 4 or so potatoes then scoop up 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! |
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Personal
Notes: |
Personal
Notes: Don't try lining with baking paper, you'll lose some of the crispiness.
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