Description
These Crispy Roasted Parmesan Potatoes are a deliciously golden and flavorful side dish featuring baby potatoes roasted to perfection with a crispy Parmesan crust. The combination of garlic, oregano, paprika, and a crunchy cheese topping makes these potatoes irresistibly tasty and perfect to serve with a tangy sour cream and green onion dip.
Ingredients
Scale
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 (leave out to lower sodium)
- 1/2 tsp black pepper
Cheese Mixture
- 1/2 cup / 50 g grated Parmesan, the sand-like type
Dipping Sauce
- 3/4 cup sour cream, or substitute with plain yoghurt or a combination of both
- 1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)
Instructions
- Preheat the oven: Preheat your oven to 200°C/400°F (180°C fan-forced) to ensure even roasting.
- Prepare the Parmesan mixture: In a bowl, combine the grated Parmesan, garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create the flavorful crust mixture.
- Prepare the baking dish: Drizzle olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish and tilt to spread the oil evenly over the base.
- Spread the Parmesan mixture: Use a spoon to scatter the Parmesan mixture evenly over the oiled base. Do not disturb or spread it further once placed.
- Arrange the potatoes: Place the halved potatoes cut side down firmly onto the Parmesan mixture, pressing to help them stick and form a crust.
- Optional oil drizzle and seasoning: Lightly drizzle the tops of the potatoes with additional olive oil or spray, then sprinkle with a little salt if desired.
- Bake the potatoes: Bake in the preheated oven for 35-40 minutes until the potatoes are soft inside and the Parmesan crust is deep golden and crispy. You can check through the glass dish for doneness.
- Rest and cut: Let the potatoes rest for 5 minutes. Use a spatula or egg flip to cut between every 4 or so potatoes through the Parmesan crust, then scoop them up and flip so the crispy cheese side is facing up on your serving platter.
- Serve: Serve the potatoes with the sour cream and green onion dipping sauce, garnishing with extra chopped green onions if desired. These make a perfect side dish or nibbles.
Notes
- Use the sand-like grated Parmesan cheese for the best crispy crust texture.
- Baby potatoes should be about 3.5 cm / 1.75 inches in size for even cooking.
- Do not disturb the Parmesan mixture once placed in the baking dish to allow proper crust formation.
- Resting the potatoes after baking helps the crust set and makes flipping easier.
- Adjust salt according to dietary preferences or omit to reduce sodium intake.
- You can substitute sour cream with plain yogurt for a lighter dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Parmesan potatoes, roasted potatoes, crispy potatoes, side dish, baby potatoes, sour cream dip, appetizer
