Description
These Crispy Roasted Parmesan Potatoes are a deliciously golden-brown side dish featuring baby potatoes roasted with a flavorful parmesan crust. Crispy on the outside and tender inside, they are seasoned with garlic powder, oregano, paprika, and black pepper, then baked to perfection. Served with a creamy sour cream and green onion dip, they make a perfect accompaniment to any meal or a tasty snack.
Ingredients
Potatoes and Coating
- 750 g / 1.5 lb baby potatoes, halved (about 3.5cm / 1.75″, 20 – 24 potatoes)
- 2 tbsp olive oil, plus extra 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 (table salt; optional to reduce sodium)
- 1/2 tsp black pepper
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 extra for garnish; or chives)
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) or 180°C (fan-forced) to prepare for roasting the potatoes.
- 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 coating.
- Prepare the baking dish: Drizzle olive oil over the base of a 22 x 33 cm (9 x 13 inch) glass baking dish. Tilt the dish to evenly spread the oil all over the bottom.
- Add the Parmesan coating: Scatter the parmesan mixture evenly over the base of the oiled baking dish using a spoon. Spread it as evenly as possible without disturbing it afterward.
- Place the potatoes: Arrange the halved potatoes cut side down directly onto the parmesan mixture. Press them firmly to ensure good contact.
- Optional oil drizzle and seasoning: Lightly drizzle the tops of the potatoes with a little olive oil or spray with oil, then sprinkle with a pinch of salt if desired for extra seasoning.
- Bake the potatoes: Roast in the preheated oven for 35 to 40 minutes, or until the potatoes are tender and the parmesan crust turns a deep golden brown. You can check doneness through the glass dish.
- Rest and flip: Let the potatoes rest for 5 minutes after baking. Then, using an egg flipper, cut through the parmesan crust roughly every 4 potatoes. Carefully scoop up small groups and flip them upside down so the crispy cheese side is facing up on your serving platter.
- Serve: Serve the crispy roasted parmesan potatoes with the sour cream and green onion dipping sauce. Garnish with extra green onions if desired. They are perfect as a side dish or tasty nibbles.
Notes
- Use freshly grated parmesan of the sand-like texture for the best crust.
- Drizzling oil on top before baking enhances crispiness but is optional.
- Serve warm for the best taste and texture.
- Substitute sour cream with plain yogurt for a lighter dipping sauce.
- To lower sodium content, omit or reduce the added salt.
- The green onions add freshness and can be swapped with chives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
