Parmesan Crusted Potatoes
These Crispy Roasted Parmesan Potatoes are epic! Make them for your Sunday Roast or pass them around at a gathering. It goes without saying that these are all about that crispy, golden parmesan crust…..
Servings: 4
Calories: 335kcal
Ingredients
- 1 1/2 lb baby potatoes cut in half
- 2 tbsp olive oil
Parmesan Mixture
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
Dipping Sauce
- 3/4 cup sour cream or plain yoghurt
- 1/4 cup green onions finely cut
Instructions
- Preheat oven to 400F.
- Mix Parmesan Mixture in a bowl.
- Drizzle oil in 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 an spatula to cut between every 4 or so potatoes, 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!
Nutrition
Calories: 335kcal | Carbohydrates: 33g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 383mg | Potassium: 810mg | Fiber: 4g | Sugar: 3g | Vitamin A: 581IU | Vitamin C: 35mg | Calcium: 211mg | Iron: 2mg