Description
Crispy Roasted Parmesan Potatoes are a deliciously golden side dish featuring halved baby potatoes baked with a flavorful Parmesan crust seasoned with garlic, oregano, and paprika. Baked to perfection until tender and topped with a crunchy cheesy crust, these potatoes are perfect served with a tangy sour cream and green onion dipping sauce. Ideal as a snack or side dish, they offer a delightful combination of textures and savory flavors.
Ingredients
Units
Scale
Potatoes
- 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
Parmesan Mixture
- 1/2 cup / 50 g grated parmesan (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 - leave out to lower sodium)
- 1/2 tsp black pepper
Dipping Sauce (Optional)
- 3/4 cup sour cream or plain yoghurt, or a combination of both
- 1/4 cup finely chopped green onions/scallions, plus extra for garnish (or chives)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). This ensures a hot environment for crispy roasting.
- Prepare Parmesan Mixture: In a bowl, mix together grated parmesan, garlic powder, dried oregano or thyme, paprika, salt, and black pepper to create a flavorful crusting mixture.
- Prepare Baking Dish: Drizzle 2 tablespoons of olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish. Tilt the dish so the oil evenly coats the base. Then, sprinkle the Parmesan Mixture evenly over the oiled base without stirring or spreading after sprinkling.
- Arrange Potatoes: Place the halved baby potatoes cut side down firmly onto the Parmesan-coated surface. Press them slightly to ensure good contact. Optionally, drizzle a little more olive oil on top and sprinkle with salt for extra seasoning and crispiness.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the potatoes are tender and the Parmesan crust is a deep golden brown. You can check tenderness through the glass baking dish.
- Rest and Flip: Remove from oven and let the potatoes rest for 5 minutes. Use a spatula or egg flip to cut between clusters of potatoes (about every 4) and carefully flip the clusters upside down, placing the Parmesan crust side up on a serving platter. This exposes the crispy cheesy side for serving.
- Serve: Serve hot with the optional dipping sauce made from sour cream and chopped green onions. Garnish with extra green onions or chives if desired. These potatoes work beautifully as a side dish or as flavorful nibbles.
Notes
- Use the grated Parmesan with a sand-like texture sold in the refrigerated section for the best crispy crust. Avoid shredded Parmesan as it won’t crisp up properly. For freshly grated Parmesan, use about 50 g with a fine microplane grater and measure by weight, not volume.
- This recipe works well in both glass and metal pans, though potatoes release a bit easier from glass. Avoid lining the baking dish with parchment paper, as it reduces crispiness.
- This recipe is adapted from various Parmesan crusted potato recipes to achieve the optimal crisp and flavor.
- Leftovers can be refrigerated after cooling. To reheat and crisp up, place potatoes cheese side up in a baking pan and bake at 200°C (400°F) for 5 minutes until warmed through and crispy again. While not as perfect as freshly made, they remain very tasty.
Nutrition
- Serving Size: 1/5 of recipe (approx. 150 g)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
