Crispy Roasted Parmesan Potatoes
Deliciously crispy roasted parmesan potatoes, perfect as a side dish for any occasion.
Equipment
- Oven
- baking dish
- mixing bowl
- spoon
- Egg Flip
Ingredients
Main Ingredients
- 750 g baby potatoes halved
- 2 tablespoon olive oil plus more for drizzling
Parmesan Mixture
- 50 g grated parmesan the sand-like type
- ½ teaspoon garlic powder or sub with onion powder
- ½ teaspoon dried oregano or thyme
- ½ teaspoon paprika
- ¼ teaspoon salt leave out to lower sodium
- ½ teaspoon black pepper
Dipping Sauce (Optional)
- ¾ cup sour cream or sub with plain yoghurt
- ¼ cup finely chopped green onions plus more for garnish
Instructions
Preparation Instructions
- Preheat oven to 200C/400F (180C fan-forced).
- Mix Parmesan Mixture in a bowl.
- Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish. Tilt pan to spread all over the base.
- Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can.
- Place potatoes cut side down, pressing firmly.
- Optional: drizzle the top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
- Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden.
- REST for 5 minutes. Use an egg flip to cut between every 4 or so potatoes, then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
- Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired.
Notes
These potatoes pair well with a variety of dishes and are perfect for gatherings or family meals.
Nutrition
Serving: 1potatoCalories: 219kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 350mgPotassium: 800mgFiber: 3gSugar: 1gVitamin C: 10mgCalcium: 10mgIron: 6mg
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