Crispy Parmesan Potatoes
Golden, tender baby potatoes roasted to perfection with a savory, crackly parmesan crust—ideal as a hearty side or a flavorful finger food for gatherings.
Ingredients
- 1/2 teaspoon garlic powder or onion powder as an alternative
- 1/2 teaspoon ground paprika
- 3/4 cup sour cream or plain yogurt, or a mixture of both (optional for dipping)
- 1/4 cup finely chopped scallions or chives plus extra for garnish (optional)
- 750 g 1.5 lb baby potatoes, halved (approx. 3.5 cm or 1.75" each; about 20–24 potatoes)
- 1/2 teaspoon dried oregano or thyme
- 2 tablespoons olive oil plus extra for drizzling
- 1/2 teaspoon black pepper
- 1/2 cup 50 g finely grated parmesan (sand-like consistency)
- 1/4 teaspoon salt omit to reduce sodium
Instructions
- Preheat the oven to 200°C (400°F) or 180°C for fan-forced settings.
- In a mixing bowl, combine the parmesan, garlic powder, oregano or thyme, paprika, salt, and pepper to form the parmesan mixture.
- Pour olive oil into a 22 x 33 cm (9 x 13 inch) glass baking dish, tilting the pan to ensure the oil coats the entire base.
- Evenly distribute the parmesan mixture across the oiled base using a spoon, taking care not to disturb it once spread.
- Place the potato halves cut-side down onto the parmesan layer, pressing them in firmly.
- Optionally, drizzle or spray the tops of the potatoes with a bit more oil and sprinkle lightly with salt.
- Roast in the oven for 35 to 40 minutes, or until the potatoes are fork-tender and the parmesan crust has developed a rich golden hue—this can be viewed through the glass.
- Allow the dish to rest for 5 minutes. Then, using a spatula, divide and lift clusters of potatoes, cutting through the joined parmesan crust and flipping them cheese-side up onto a serving platter.
- Serve warm, optionally accompanied by the sour cream or yogurt dip, and garnish with extra chopped scallions if desired.
Notes
Use only finely grated parmesan with a granular texture, typically found in the refrigerated section—shredded or aisle parmesan won’t crisp properly. For fresh grating, weigh 50 g and use a fine grater; avoid volume measurements for accuracy.
A glass baking dish yields easier release, though metal pans are suitable; avoid baking paper as it compromises crispiness.
To store, cool and refrigerate leftovers. Reheat cheese-side up in a 200°C (400°F) oven for 5 minutes until the crust is crisp again—still tasty though not as crisp as freshly prepared.
A glass baking dish yields easier release, though metal pans are suitable; avoid baking paper as it compromises crispiness.
To store, cool and refrigerate leftovers. Reheat cheese-side up in a 200°C (400°F) oven for 5 minutes until the crust is crisp again—still tasty though not as crisp as freshly prepared.