Cooked - Crispy Roasted Parmesan Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Roasted Parmesan Potatoes

4.0

750 g / 1.5 lb baby potatoes, halved (about 3.5cm / 1.75", 20 - 24 potatoes)

2 tbsp olive oil, plus more for drizzling

½ cup / 50 g grated parmesan, the sand-like type

½ tsp garlic powder (or sub with onion powder)

½ tsp dried oregano or thyme

½ tsp paprika

¼ tsp salt (I use table salt, leave out to lower sodium)

½ tsp black pepper

¾ cup sour cream, or sub with plain yoghurt, or a combination of both

¼ cup finely chopped green onions/scallions, plus more for garnish (or chives)

Preheat oven to 200C/400F (180C fan-forced).
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.
REST for 5 minutes. Then use an egg flip 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!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 14 weeks ago

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