Description
Crispy Roasted Parmesan Potatoes are a delicious side dish or snack featuring baby potatoes coated in a Parmesan cheese mixture and roasted until crispy and golden. Served with a creamy dipping sauce, these potatoes are sure to be a hit at any gathering.
Ingredients
Units
Scale
Baby Potatoes:
- 750 g / 1.5 lb baby potatoes, halved (about 3.5cm / 1.75″, 20 - 24 potatoes)
- 2 tbsp olive oil, plus more for drizzling
Parmesan Mixture:
- 1/2 cup / 50 g grated parmesan, the sand-like type
- 1/2 tsp garlic powder (or sub with onion powder)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/4 tsp salt (I use table salt, leave out to lower sodium)
- 1/2 tsp black pepper
Dipping Sauce (Optional):
- 3/4 cup sour cream, or sub with plain yoghurt, or a combination of both
- 1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)
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.
- Scatter the Parmesan Mixture over the base. Spread evenly.
- Place potatoes cut side down, pressing firmly.
- Bake potatoes for 35 – 40 minutes or until soft and golden.
- REST for 5 minutes then cut between every 4 potatoes and flip them cheese side up.
- Serve with Dipping Sauce and extra green onions.
Notes
- Use sand-like grated parmesan for best results.
- Works well in a metal pan too.
- Leftovers can be reheated for a crisp finish.
- Nutrition information based on 5 servings.
Nutrition
- Serving Size: 153g
- Calories: 219 cal
- Sugar: 2g
- Sodium: 343mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
