Description
This recipe for Crispy Roasted Parmesan Potatoes delivers golden, tender baby potatoes with a crunchy parmesan and herb crust. Baked to perfection, these potatoes pair beautifully with a tangy sour cream and green onion dip, making them perfect as a flavorful side dish or a crowd-pleasing appetizer.
Ingredients
Potatoes and Seasoning
- 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 tsp garlic powder (or substitute with onion powder)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (optional, adjust for sodium preference)
- 1/2 tsp black pepper
Parmesan Mixture
- 1/2 cup / 50 g grated parmesan (the sand-like type)
Dipping Sauce
- 3/4 cup sour cream (or substitute/plain yogurt or a combination)
- 1/4 cup finely chopped green onions/scallions, plus extra for garnish (or chives)
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) or 180°C (fan-forced) to prepare for roasting the potatoes evenly.
- Prepare Parmesan Mixture: In a bowl, combine the grated parmesan with garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create the flavorful crust base.
- Oil the Baking Dish: Drizzle olive oil evenly in a 22 x 33cm (9 x 13") glass baking dish. Tilt the pan to spread the oil completely over the base for a non-stick surface.
- Layer Parmesan Mixture: Spoon the parmesan mixture evenly over the oiled base of the dish. Avoid spreading once sprinkled to keep the crust intact.
- Arrange Potatoes: Place the halved potatoes cut-side down on top of the parmesan mixture, pressing firmly to ensure they stick and form a crust.
- Optional Oil Drizzle and Salt: Lightly drizzle additional olive oil over the potato tops or spray with oil, then sprinkle a little salt if desired to enhance flavor.
- Bake: Roast the potatoes for 35 to 40 minutes until they are soft inside and the parmesan crust turns a deep golden brown. You can peek through the glass dish to check the crust color.
- Rest and Cut: Allow the roasted potatoes to rest for 5 minutes. Use an egg flip or spatula to carefully cut between every 4 potatoes, slicing through the parmesan crust that bonds them together.
- Flip and Serve: Scoop about 4 potatoes at a time and flip them so the crispy cheese side is facing up on a serving platter. Serve with the sour cream and green onion dipping sauce, garnished with extra green onions if desired.
Notes
- Use the sand-like grated parmesan for best crust texture instead of finely powdered types.
- Choosing smaller baby potatoes ensures even roasting and crispiness.
- Skipping salt in the crust can reduce sodium content.
- The resting step helps the crust firm up for neat flipping and serving.
- The recipe works well as a side dish or party snack, pairing wonderfully with dips.
