Ingredients

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

2 tbsp olive oil, plus more for drizzling

1/2 cup (50 g) grated Parmesan (the sand-like type)

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 for lower sodium)

1/2 tsp black pepper

3/4 cup sour cream or plain yoghurt, or a combination of both

1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C (fan-forced).

Step 2: In a bowl, mix together the grated Parmesan, garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create the Parmesan mixture.

Step 3: Drizzle olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish. Tilt the pan to spread the oil evenly over the base.

Step 4: Sprinkle the Parmesan mixture evenly over the oiled base. Avoid spreading it with your hands once sprinkled—leave it as is.

Step 5: Place the potato halves cut side down onto the Parmesan mixture, pressing them firmly to adhere.

Step 6: Optionally, drizzle a little more olive oil or spray oil on top of the potatoes. Sprinkle with a pinch of salt if desired.

Step 7: Bake for 35 to 40 minutes, or until the potatoes are tender and the Parmesan crust is deep golden brown. You can check through the glass pan.

Step 8: Let the potatoes rest for 5 minutes after baking. Then use a spatula to cut between every 4 or so potatoes through the Parmesan crust. Scoop up groups of potatoes and flip them upside down so the crispy cheese side is facing up on the serving platter.

Step 9: Serve warm with the sour cream or yoghurt dip, sprinkle with extra green onions for garnish. These potatoes are great as a side dish or snack.

Tips & Variations

Use dried thyme for a slightly earthier flavor or oregano for a more traditional herb taste.

For extra crispiness, briefly broil the potatoes for 1-2 minutes at the end of baking—watch carefully to avoid burning.

Try substituting the sour cream with Greek yoghurt for a tangier dipping sauce with added protein.

Adding a pinch of smoked paprika can enhance the smoky flavor.

To make this dish gluten-free, ensure your Parmesan cheese does not contain any additives with gluten.

FAQs

Can I use large potatoes instead of baby potatoes?

Baby potatoes work best for even cooking and a good ratio of crispy crust to tender inside, but you can use larger potatoes cut into 3–4 cm pieces. Cooking time may need adjustment to ensure they cook through evenly.

What if I don’t have Parmesan cheese?

For a similar flavor and texture, you can substitute Pecorino Romano or Grana Padano cheese if available. Avoid pre-grated Parmesan blends with anti-caking agents, as they may not crisp as well.